Blueberry Whoopie Pies Food

LEMON BLUEBERRY WHOOPIE PIES

Steps:

• Preheat oven to 350°. Line baking sheets with silicone baking mats or parchment., In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk 1-1/4 cups flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. In another bowl, toss blueberries and lemon zest with remaining flour; gently fold into dough., Drop dough by tablespoonfuls 2 in. apart onto prepared baking sheets. Bake until edges just begin to brown, 10-12 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat butter and cream cheese until blended. Beat in honey, lemon zest and vanilla. Gradually beat in confectioners' sugar until smooth. Spread on bottoms of half the cookies; cover with remaining cookies. Refrigerate in an airtight container., Freeze option: Freeze whoopie pies in freezer containers (do not stack). To use, thaw before serving.

BLUEBERRY-LEMON WHOOPIE PIES

Steps:

• Position racks in the center and lower third of the oven and preheat to 375 degrees F. Make the cookies: Whisk the flour, baking powder, salt and baking soda in a medium bowl. Beat the butter, sugar and vanilla on medium-high speed in a stand mixer fitted with the paddle attachment until light and fluffy, about 5 minutes. Beat in the egg until combined, scraping down the bowl. Reduce the mixer speed to low and beat in the flour mixture and milk in 3 alternating batches. Fold in the blueberries with a rubber spatula.
• Line 2 baking sheets with parchment paper; coat with cooking spray. Arrange mounds of batter, about 2 tablespoons each, 2 inches apart; smooth the tops with a damp finger. Chill until firm, 30 minutes.
• Bake the cookies until lightly golden, rotating the pans halfway through, 10 to 12 minutes. Let cool on the pans for 5 minutes, then transfer to a rack to cool completely.
• Make the filling: Beat the cream cheese, butter, lemon zest and juice, vanilla and salt with a mixer on medium speed until smooth. Beat in the confectioners' sugar on low speed until combined.
• Assemble the whoopie pies: Spread 2 tablespoons of filling on the flat side of 6 cookies and sandwich with the remaining cookies. Serve immediately or refrigerate, covered, overnight.

BLUEBERRY WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees.
• In medium bowl, mix flour, cinnamon, ginger, bakingsoda, nutmeg, salt, and cloves.
• In a large bowl, using your stand mixer or hand mixer on medium, beat butter until smooth.
• Add brown sugar and beat 3-4 minutes or until creamy.
• Add egg and molasses, and beat until well blended.
• With mixer on low speed, beat in flour mix alternately with sour cream, beginning and ending with flour mix until just blended.
• Spoon batter by heaping tablespoons onto greased cookie sheets 2 1/2 inches apart. (you should get about 30 cakes.).
• Bake cakes one sheet at a time 11 -13 minutes or until cakes spring back when pressed lightly.
• Cool cakes in pan on wire rack 1 minute, then transfer with spatula to wire racks to cool completely.
• Prepare filling:.
• In a large bowl, using your hand mixer on medium speed, beat cream cheese until smooth.
• Reduce speed to low, add marshmallow creme and beat until just blended.
• 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.

LEMON WHOOPIE PIES

Steps:

• Position a rack in the middle of the oven.]preheat the oven to 350°.
• Line 2 baking sheets with parchment paper and butter the paper.
• To prepare the COOKIES.
• Sift the flour, baking powder, baking soda and salt into a medium bowl and set aside,.
• In a large bowl, using an electric mixer on medium speed, beat the butter, sugar, and lemon zest until smoothly blended, about 1 minute.
• Stop the mixer and scrape down the sides of the bowl as needed during mixing.
• Add the egg, lemon juice and vanilla, mixing until blended, about 1 minute.
• The batter may look curdled.
• On low speed, add half the flour mixture, mixing just to incorporate it.
• Mix in the buttermilk,.then the remaining flour just until it is incorporated and the batter looks smooth again.
• Drop by heaping tablspoons on the prepared baking sheet, spacing them about 3" apart.
• Bake the cookies one sheet at a time until a toothpick inserted near the center comes out clean and the tops feel firm, about 12 minutes.
• With the exception of a thin line at the edges, the tops of the cookies should not brown.
• Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
• To prepare the FILLING.
• In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute.
• Add the powdered sugar and mix until smooth.
• If your filling is too soft to hold its shape, refrigerate until it is firmer, about 30 minutes.
• Turn half of the cookies bottom side up leaving 1/4" plain edge, use a thin metal spatula to spread each with almost 1/4 cup of filling. Gently press the bottoms of the remaining cookies onto the filling.
• Wrap each cookie in plastic wrap and refrigerate for at least 1 hour.
• The wrapped cookies can be stored in the refrigerator for oup to 4 days.