Lemon Whoopie Pies Food

LEMON WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F. Coat baking sheets with cooking spray.
• In a large bowl, combine cake mix, water, oil, and eggs; beat well. Drop by tablespoonfuls onto prepared baking sheets, at least 3-inches apart.
• Bake 7 to 8 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool slightly, then remove to a wire rack to cool completely.
• In a large bowl, beat cream cheese, butter, vanilla, and lemon zest until fluffy. Beat in confectioners' sugar, 1 cup at a time until smooth.
• Turn half the cooled cakes over onto their rounded sides and spread a dollop of filling over them. Place the other half of the cakes on top of the filling, forming sandwiches. Refrigerate until ready to serve.

LEMON WHOOPIE PIES

Steps:

• Preheat the oven to 400°F. Line baking sheets with parchment paper or silpat mats and set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric mixer, cream together the shortening and sugar until light and fluffy, about 3 full minutes.
• Add in the egg, vanilla, buttermilk, water, lemon juice and lemon zest and mix until the ingredients are fully incorporated.
• In a medium bowl, whisk together the flour, baking soda and salt. Slowly add the dry ingredients to the wet mixture and mix on medium-low speed until just combined, being careful not to overmix.
• Use a small cookie scoop (about 1 tablespoon) to drop batter onto prepared cookie sheets about 2 inches apart. Bake for 6-7 minutes in the preheated oven.
• Allow cakes to cool on baking sheets for 5 minutes then transfer to wire racks to cool completely.
• While cooling, make the cream cheese frosting. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high speed until smooth and creamy, about 2 minutes. Add 3 powdered sugar, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2-3 minutes until thick and smoth.

STRAWBERRY PINK LEMONADE WHOOPIE PIES

Steps:

• For the whoopie pies: Line 2 rimmed baking sheets with parchment paper; set aside. In a medium bowl, mix together the cake mix, eggs and melted butter until incorporated, about 2 minutes. The mixture should be much thicker than cake batter and should hold its shape. Measure 1 rounded tablespoon of batter and place on the baking sheet (use a small ice cream scoop if you have one) 1 1/2 to 2 inches apart, ending up with 22 cookies. Freeze the baking sheets of cookie dough for 30 minutes.
• While the cookies freeze, preheat the oven to 350 degrees F.
• Bake the cookies until the tops spring back when touched, 12 to 15 minutes. Transfer the cookies to a wire rack and allow to cool completely.
• For the filling: Using a mixer with the paddle attachment, beat the butter and cream cheese until light and fluffy, about 3 minutes. Add the vanilla and half the powdered sugar; mix until well incorporated. Then add the lemon juice, zest, remaining powdered sugar and the food coloring; mix again until smooth. Chill about 30 minutes.
• Scoop 1 1/2 tablespoons of the filling on to the flat side of 11 cookies. Top with the remaining 11 cookies to create a sandwich. Store in the refrigerator until ready to enjoy!

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.

RASPBERRY-LEMON WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
• Drop batter in 2-tablespoon mounds, about 2 inches apart, onto 2 parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
• In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.

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.

LEMON WHOOPIE PIES

Steps:

• Heat oven to 350°F. In large bowl, stir together cookie mix and flour. Add remaining cookie ingredients; stir until stiff dough forms.
• Shape dough into 28 (1 1/4-inch) balls; place 2 inches apart on ungreased cookie sheet. Flatten balls slightly with your hand.
• Bake 8 to 9 minutes or until set. Remove cookies from cookie sheet to cooling rack; cool completely.
• In small bowl, mix filling ingredients. For each whoopie pie, spread or pipe filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

LEMON-RASPBERRY WHOOPIE PIES

Steps:

• Heat oven to 350ºF.
• Prepare cake batter as directed on package, except reduce the water to 1/2 cup. Add dry pudding mix; mix well.
• Drop batter into 32 mounds, 2 inches apart, on baking sheets, using about 1 Tbsp. batter for each mound.
• Bake 10 to 12 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
• Beat cream cheese and marshmallow creme in large bowl with mixer until blended. Gently stir in COOL WHIP, lemon zest and raspberries.
• Place bottom sides of 2 cookies together for each whoopie pie, spreading about 2 Tbsp. COOL WHIP mixture between cookies.

LEMON WHOOPIE PIES

Steps:

• preheat the oven to 350.
• line 2 trays with parchment paper.
• in one bowl, stir together the dry ingredients through the sea salt.
• in another bowl, stir together the eggs, first measure of coconut oil, and the honey. (as well as the squeeze of lemon juice if using).
• add the dry ingredients to the wet and mix well.
• spoon little puddles onto the lined baking trays. Bake large whoopies for 15-18 minutes. Smaller ones will only need 12-15 minutes.
• Remove from the oven and allow to set for 15 minutes before transferring from their tray and sandwiching with the vanilla cream.
• to make the vanilla custard cream, first discard the soaking water from the cashews.
• blitz the nuts in a high speed food processor with the fresh water, natural syrup, vanilla, and another optional squeeze of lemon for a good two minutes.
• while the motor is running, slowly add the coconut oil to the cashew mix.
• blend until smooth, the mixture will thicken once chilled, so don't panic if it looks thin.
• once the custard has chilled for 2-3 hours, assemble the cookies. Spread the custard on the flat side of one cookie and top with another cookie.

LEMONY GINGERBREAD WHOOPIE PIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Beat in molasses and egg. Combine flour, ginger, cinnamon, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate at least 3 hours. , Preheat oven to 350°. Shape dough into 1-in. balls; roll in sugar. Place 3 in. apart on ungreased baking sheets. Flatten to 1/2-in. thickness with a glass dipped in sugar. Bake 8-10 minutes or until set. Cool 2 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat butter and marshmallow creme until light and fluffy. Gradually beat in confectioners' sugar and extract. , Spread filling on the bottoms of half of the cookies, about 1 tablespoon on each; top with remaining cookies.

LEMON WHOOPIE PIES

Steps:

• 1. Mix the lemon cake mix as directed on the box using the water, oil, and eggs. Add the 1 1/4 cups flour and mix well. Spoon 1/4 cup mounds of batter about two inches apart onto two buttered large baking sheets or put into whoopie pie pans. 350 degrees oven. Bake until tops are puffed and cakes spring back when touched; 11 - 13 minutes. Transfer with spatula to rack to cool completely.
• 2. Filling for Whoopie Pies: 1 stick unsalted butter, softened, 1 1/4 c. powdered sugar, 2 c. marshmallow Fluff, 1 tsp. vanilla. Mix all ingredients well with mixer about three minutes. Spread a rounded tablespoon of filling on flat side of cakes and top with remaining cakes. Using a sifter, sprinkle tops with powdered sugar.