Blackberry-Lemon Whoppie Pies

Blackberry-Lemon Whoppie Pies

  Ready in : 45 mins

Blackberry-Lemon Whoppie Pies requires approximately 45 minutes from start to finish. For 72 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains around 6g of protein, 22g of fat, and a total of 447 calories. It works well as a dessert. It is a good option if you're following a lacto ovo vegetarian diet. 1 person found this recipe to be delicious and satisfying. This recipe from Foodista requires coarse salt, light-brown sugar, lemon zest, and baking powder. Overall, this recipe earns a rather bad spoonacular score of 25%.

Ingredients

butter

butter

0.5 cup

light-brown sugar

light-brown sugar

1 cup

lemon zest

lemon zest

1 tablespoon

vanilla extract

vanilla extract

1 teaspoon

egg

egg

1 large

flour

flour

2.25 cups

baking powder

baking powder

0.75 teaspoon

baking soda

baking soda

0.25 teaspoon

coarse salt

coarse salt

0.5 teaspoon

milk

milk

1 cup

heavy cream

heavy cream

0.75 cup

blackberries

blackberries

1 cup

Cooking in Steps

  1. 1
    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.

    brown sugar

    brown sugar

    lemon zest

    lemon zest

    butter

    butter

    hand mixer
    hand mixer
    bowl
    bowl
    oven
    oven
  2. 2
    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.

    baking powder

    baking powder

    baking soda

    baking soda

    vanilla

    vanilla

    all purpose flour

    all purpose flour

    milk

    milk

    salt

    salt

    egg

    egg

    blender
    blender
    whisk
    whisk
    bowl
    bowl
  3. 3
    Drop batter in 2-tablespoon mounds about 2 inches apart, onto two parchment lined baking sheets.

    mounds bar

    mounds bar

    baking sheet
    baking sheet
  4. 4
    Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through.

    oven
    oven
  5. 5
    Let cakes cool completely on sheets on wire racks.

  6. 6
    In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash blackberries with a fork, then fold into whipped cream. Divide blackberry cream evenly among bottom of half the cake, then sandwich with remaining cakes.

    whipped cream

    whipped cream

    blackberries

    blackberries

    brown sugar

    brown sugar

    cream

    cream

    bowl
    bowl