Daphne Oz's Blueberry Whoopie Pies

By pattie_d

Can use whatever fruit is in season. Also this version is much lighter in calories.

Ingredients

• Dry Ingredients for Whoopie Cake:
• 1 cups Unbleached All-Purpose Flour
• 1/4 cup Unsweetened Cocoa
• 1/4 teaspoon Baking Soda
• 1/4 teaspoon Fine Salt
• Wet Ingredients for Whoopie Cake:
• 4 tablespoons Unsalted Butter (at room temperature)
• 1/2 cup Granulated Sugar
• 1 large Egg
• 1/2 cup Milk
• For the Filling:
• 1 pint Mascarpone Cheese
• 1/2 cup Confectioners Sugar
• 1 teaspoon Vanilla
• 1/4 cup Blueberry Puree (strained)
• pinch fine salt

Preparation

Step 1

Arrange the oven racks in the upper and lower thirds of the oven and preheat the oven to 425°F. Line 2 large baking sheets with parchment paper.
Whisk together the flours, cocoa, baking soda and salt in a medium bowl.

Cream the butter and sugar in the bowl of an electric mixer at high speed until fluffy, about 4 minutes. Add the egg and milk and beat at medium speed until incorporated. At low speed, add the flour mixture in 2 batches, alternating with the milk, mixing until just blended.

Using a half-tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between cakes. Bake the 2 sheets at the same time, 5 to 7 minutes, until springy to touch. Let cool on the sheets for 5 minutes, and transfer to racks to cool completely.

For the Filling: Beat together mascarpone, confectioners sugar, salt and vanilla in a bowl with electric mixer at medium speed until smooth, about 3 minutes. Fold in blueberry puree.

Spread filling on half of the cakes. Sandwich them closed and serve.

For Blueberry Puree: Pulse a pint of blueberries in a blender or food processor until pureed. Strain mixture with strainer or cheese cloth.