Wednesday, April 11, 2012

Blueberry Whoopie Pie with Lemon Cream Cheese Filling

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Whenever I have a handful of blueberries lingering in the fridge, I'll rinse them, lay them on a sheet, and pop them in freezer.  After they have frozen, I throw them in a bowl and keep them in the freezer. I always have some on hand for pancakes or muffins.  

Lately, I have been thinking how great they would be in a whoopie pie.  The problem is, I couldn't find a recipe to suit what I wanted.  So I adapted my basic whoopie pie and filling recipe.  I don't typically have buttermilk on hand, but a friend said I could use Kefir instead of buttermilk.  I always have Kefir and was very pleased with the results.  So if you don't have Kefir in your house (you should:) you can substitute buttermilk.
  • 2 1/4 all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 2 eggs
  • 1/2 cup plain unsweeted kefir
  • 2 Tb milk
  • 1 tsp baking soda
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 cup of blueberries, fresh or frozen
  1. Preheat oven to 375°F. 
  2. Whisk together flour, baking powder and salt in a bowl
  3. In a separate bowl beat the butter for a minute and then add sugars. Beat until light and creamy then add the eggs one at a time.
  4. Add the kefir slowly and mix on low.
  5. In a small bowl add the baking soda and then vinegar to the milk.
  6. Mix in about half the flour mixture, then the milk mixture, then finally the rest of the flour. Mix in the vanilla extract.
  7. Add blueberries and fold into batter.
  8.  Drop 2 Tb of batter into whoopie pie pan. You can also bake without the pan, just drop dough on parchment lined baking sheets.  Be careful to leave space as it will spread a bit.
  9. Bake 17-19 min or until the cookies just start to brown. Allow them to cool a few minutes before transferring them to a cooling rack.





Makes 22 halves, 11 Pies

Lemon Cream Cheese Filling
  • 8oz cream cheese, softened (I used 1/3 less fat cream cheese)
  • 7oz marshmallow creme
  • zest of 1/2 a lemon
  • 1tsp fresh lemon juice
Mix all ingredients with spoon until smooth.


After whoopie pies have cooled, take each half and spread with filling.  Top with other half.  Serve immediately or refrigerate until ready to use.  Remove from refrigerator 1 hour prior to serving.


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9 comments:

  1. It looks yummy! Lovely shots.
    Thanks for sharing.
    Hope to see you on my blog:)

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  2. Kindra,
    These were sooooo good! Thanks for sharing this delicious treat with us today. I'll have to make these for the kiddies :)
    Nara

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  3. Oh my, these are adorable. I've got some blueberries sitting in the fridge just waiting to be turned into this. Pinned!

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  4. Thank you for linking up to Foodie Friday this week! These are beautiful whoopee pies! Love your photos. Congrats for being in the
    Top 5

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  5. These little guys are so cute. I love blueberries so I know they are good. Nice post

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  6. Great Whoopie Pie Recipe! Solo Foods is currently running a $1000 contest on their Facebook page for best picture with a Whoopie Pie! http://www.solofoods.com/contest

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    Replies
    1. Thanks for the heads up Kyle! I just entered and voting begins May 1st...I expect to see your vote :)

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  7. Thanks for posting! I made these earlier today and they are delish. Didn't have a "whoopie pie pan" (although I feel like I'm missing out in the world), so just used a cookie sheet and parchment paper. Refrigerated the batter for 10 minutes to prevent too much spread. They were a little larger than I expected, but I don't see that as a problem :) Also, they cooked in about 14 minutes for some reason - just as a head's up. YUMMY!

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    Replies
    1. Glad you enjoyed and glad you kept your eye on them! Our oven is old, so that may explain taking so much longer for me :)

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