Raspberry Lemon Whoopie Pies

By taniaf

per pie: 240 cal, 11 g fat

Ingredients

• 1 stick butter, room temp
• 1 cup plus 3 tbsp brown sugar
• 1 tbsp grated lemon zest
• 1 tsp vanilla
• 1 egg
• 2 1/4 cups flour
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup milk
• 3/4 cup heavy cream
• 1 cup fresh raspberries (4 oz)

Details

Servings 15

Preparation

Step 1

Preheat oven to 350. In a mixer, beat butter, 1 cup brown sugar, and lemon zest until creamy. Add vanilla and egg and beat to combine. Whisk together flour, baking powder, baking soda and salt. Add flour mix to butter mix in 3 parts, alternating with milk. Beat well to combine.
Drop batter in 2 tbsp mounds onto baking sheets lined with parchment. Bake until pale golden, 17-19 minutes. Let cool completely.
In a large bowl, whip cream and 3 tbsp brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide cream evenly among bottom halves of cakes, then sandwich with tops of cakes.