Blueberry Lemon Whoopie Pies Recipes

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 BLUEBERRY PIE

Steps:

• Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells.
• In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
• Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

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.

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.

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.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

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.