Lemon Whoopie Pies

Veg  CD  CBF  N. American  40mins

Makes 8 x 7cm/3-inch whoopie pies    Cold  Vegetarian   Fruit Baked Fayre Teatime   Cakes  Cookies  North America  USA

Ingredients
100g/4oz Butter, softened
100g/4oz White Sugar
2 Large Eggs
The finely grated Zest and juice of 1 Lemon
225g/8oz Self Raising Flour
½ teasp Salt
For the Lemon Cream Cheese Filling
75g/3oz Butter, softened
175g/6oz Cream Cheese, at room temperature
225g/8oz Icing (confectioners) Sugar
The finely grated Zest of 1 Lemon
For the Icing
2 tbsp Lemon Juice
2 tbsp Water
225g/8oz Icing Sugar (confectioners)
A few drops of Yellow Food Colouring

Hundreds & Thousands or other decorations (Optional)

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease 3 or 4 large baking sheets.

2. In a large bowl, cream together the butter and sugar then add eggs, lemon zest and juice and beat until well blended.

3. Mix together the flour and salt then add to the butter mixture and beat well to form a smooth thick mixture.

4. Drop large spoonfuls of the mixture onto the prepared baking sheets to make 16 cakes making sure you space them about 5cm/2-inch apart on all sides, then using the back of a spoon, spread each into 10cm/4-inch circles.

5. Bake for about 15 minutes until they are firm to the touch. Remove from oven, transfer to a wire rack and allow to cool completely.

6. For the filling, place the butter, cream cheese and lemon zest in a mixing bowl and beat together until well mixed.

7. Add the icing sugar and beat until smooth. If the mixture seems too soft, add a little more icing sugar or chill to firm it up.

8. Assemble the whoopie pies by spreading the flat side of a cold cake with a generous amount of filling. You can also pipe the filling for an extra decorative effect. Place another cake, flat side down, on top of the filling then press together lightly.

9. To make the icing, place the icing sugar, lemon juice and water in a medium sized mixing bowl and mix until well blended and smooth, then add a few drops of yellow food and mix until evenly coloured and liquid enough to thickly coat the back of a wooden spoon. Thinly ice the tops of the filled whoopie pies then sprinkle with hundreds and thousands if using.


 

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