Lemon Whoopie Pies
Makes 12
Prep Time: 20 minutes
Cook Time: 8 minutes
BEER PAIRING
Pair with a Shandy like Leinenkugel’s Grapefruit Shandy
Weiss beer with natural grapefruit flavor
The bright citrus notes of Leinenkugel’s Grapefruit Shandy complement the lemon and contrast the vanilla for a tasty finish to any meal.
When life gives you lemons, make lemon whoopie pies. These feature sweet, lemony cream cheese filling between two pillowy vanilla cakes. The bright notes of fresh-cut citrus in the Shandy complement the lemon cream cheese, while the brisk tartness contrasts the sweetness of the vanilla cakes.
INGREDIENTS
Vanilla Cakes
10 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
⅔ cup milk
1 tablespoon vanilla extract
3 cups flour
2 teaspoons baking powder
½ teaspoon salt
Lemon Filling
8 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
½ cup confectioners’ sugar
1 tablespoon lemon zest
1 tablespoon lemon juice
PREPARATION
STEP 1
Preheat oven to 400°F and line a baking sheet with parchment paper.
STEP 2
With an electric mixer, cream butter and sugar together until light and fluffy. Add eggs, milk and vanilla and beat until combined. In a bowl, combine flour, baking powder and salt, and then fold it into the egg mixture until just combined. Spoon batter (about 2 tablespoons each) onto the baking sheet and bake for 8 to 10 minutes until a toothpick inserted in the center of a cake comes out clean. Cool completely.
STEP 3
With an electric mixer, beat together cream cheese, butter, sugar, lemon zest and lemon juice until creamy. Flip 12 cakes over and spread the bottoms with a thick layer of frosting. Top with another cake to complete the whoopie pie.
Notes: Cakes and frosting can be made in advance.
Store the frosting in the refrigerator and bring to room temperature before using.
Ingredients
INGREDIENTS
Vanilla Cakes
10 tablespoons unsalted butter, softened
1 cup sugar
2 large eggs
⅔ cup milk
1 tablespoon vanilla extract
3 cups flour
2 teaspoons baking powder
½ teaspoon salt
Lemon Filling
8 ounces cream cheese, softened
3 tablespoons unsalted butter, softened
½ cup confectioners’ sugar
1 tablespoon lemon zest
1 tablespoon lemon juice
Preparation
PREPARATION
STEP 1
Preheat oven to 400°F and line a baking sheet with parchment paper.
STEP 2
With an electric mixer, cream butter and sugar together until light and fluffy. Add eggs, milk and vanilla and beat until combined. In a bowl, combine flour, baking powder and salt, and then fold it into the egg mixture until just combined. Spoon batter (about 2 tablespoons each) onto the baking sheet and bake for 8 to 10 minutes until a toothpick inserted in the center of a cake comes out clean. Cool completely.
STEP 3
With an electric mixer, beat together cream cheese, butter, sugar, lemon zest and lemon juice until creamy. Flip 12 cakes over and spread the bottoms with a thick layer of frosting. Top with another cake to complete the whoopie pie.
Notes: Cakes and frosting can be made in advance.
Store the frosting in the refrigerator and bring to room temperature before using.
