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Lemon Whoopie Pies

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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.

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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.

Topics:
Dessert, Fruit

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.

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