Blueberry-Spice Whoopie Pies

By sandrac-2

Active time 30 minutes
Total time 40 minutes
Makes 15 whoopie pies

Ingredients

• Cakes
• 2 c. all-purpose flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. baking soda
• 1/4 tsp. ground nutmeg
• 1/4 tsp. salt
• 1/8 tsp. ground cloves
• 1 1/2 sticks (3/4. c.) butter or
• margarine, softened
• 1 c. packed light
• brown sugar
• 1 Ig. egg
• 2 Tbsp. light (mild) molasses
• 1/2 c. reduced-fat sour cream
• Filling
• 1 pkg. (8 oz.) reduced-fat cream
• cheese (Neufchatel)
• 1 jar (7 1/2 oz.) marshmallow creme
• 2 c. blueberries plus additional
• for garnish

Preparation

Step 1

1. Prepare Cakes: Preheat oven to 350°F.
Spray 3 large cookie sheets with non-
stick cooking spray. In medium bowl.
mix flour. cinnamon. ginger. baking
soda. nutmeg. salt. and cloves.
2. In large bowl. with mixer on medium-
high speed. beat butter until smooth.
Add brown sugar and beat 3 to 4 min-
utes or until creamy, scraping sides of
bowl with rubber spatula. Add egg and
molasses. and beat until well blended.
With mixer on low speed. beat in flour
mixture alternately with sour cream,
beginning and ending with-flour mix-
ture. just until blended.
3. Spoon batter by heaping tablespoons
onto prepared cookie sheets. 2'12 inches
apart (you should get 30 cakes). Bake
cakes. one sheet at a time. 11 to 13 min-
utes or until cakes spring back when
pressed lightly. Cool cakes in pan on
wire rack 1 minute. then transfer with
spatula to wire rack to cool completely.
Cakes can be made ahead up to 1 day;
wrap tightly in plastic wrap or foil and
store at room temperature.
4. Prepare Filling: In large bowl. with
mixer on medium-high speed. beat
cream cheese until smooth. Reduce
speed to low; add marshmallow creme
and beat just until blended. scraping
beaters if necessary. Fold in blueberries.
Spread 1/4 cup filling on flat side of half
of cakes. Top each with plain cake. flat
side down. pressing lightly. If you like.
garnish with additional blueberries
pressed into side of filling.