Recipe: mini lemon and Philadelphia whoopie pies

Lemon Whoopie Pies

Well I’d be telling fibs if I said these lemon whoopie pies came out of my new kitchen but after a month of building work, a week of Olympic guests and a week’s holiday in France with Siblu, I’m ready to get back to baking.

The thing is, a new kitchen feels like wearing new back to school shoes; all shiny and smart but awkward at the same time. I’m still finding boxes I’ve not unpacked yet, still retracing my steps back from drawers that don’t exist anymore.

I’m not ready to share pictures of the new kitchen yet as it’s all looking empty and unloved until I get baking again.

Meanwhile I hope you enjoy these dinky lemon whoopie pies.

Ted has revelled in helping me organise the new cupboards. I couldn’t resist showing you this picture of him playing with my mountain of silicon bakeware!

Two blissful weeks of school holidays left which mean lots of fun for little people and very little work getting done by big ones. But I intend to enjoy every minute before I come back to you with recipes from my new kitchen and pictures from my holiday in France.

I hope you are enjoying the holidays too.

siicon bakeware collection

Recipe: mini lemon and Philadelphia whoopie pies
 
Makes around 36 mini whoopie pie “shells” or 18 pairs. (Or 18 standard size i.e. 9 pairs)
Ingredients
  • 150g plain flour, sifted
  • 1 level tsp bicarbonate of soda
  • large pinch of salt?90g soft butter
  • 140g caster sugar
  • 130g crème fraiche
  • ½ tsp lemon extract
  • 1 large egg, beaten
  • 100g white chocolate
  • 75g lemon curd
  • 75g full fat soft cheese
  • spike of lemon juice
  • sprinkles to decorate
  • You will need a baking sheet lined with parchment or a greased mini whoopie pie tin.
Instructions
  1. Preheat oven to 180c/ Gas 4.
  2. In a large bowl, sift the flour, bicarbonate of soda and salt.
  3. In a separate bowl, using an electric mixer with large bowl, cream the butter and sugar until pale and fluffy. Beat the egg into the batter followed by the crème fraiche and mix until just smooth.
  4. Stir in the dry ingredients until just combined. Chill for at least 30 minutes.
  5. Using a pair of teaspoons, drop heaped teaspoons of batter onto a baking sheet or in a mini whoopie pie tin.
  6. Bake the shells in the centre of the oven for 7-8 minutes. Cool on a wire rack.
  7. When the shells are cool, melt the white chocolate (in the microwave is fine) and dip the tops of half of them in it. Add sprinkles whilst wet if you wish and allow the white chocolate to set.
  8. In a small bowl gently fold the lemon curd into the cream cheese and sandwich the shells together in pairs and serve.
Notes
Due to the cream cheese content, store these whoopie pies in the fridge rather than a tin. They will keep for 3-4 days.

Comments

  1. says

    I would be enjoying the holidays if I had a big plate of these to eat!
    Looking forward to the unveiling of the kitchen Sarah.

  2. says

    they look so cute… love the combi of lemon and cream cheese, very chic!… can’t wait to see the new kitchen!

  3. says

    Aren’t children the best, always ready to help?

    I’m looking forward to seeing your new kitchen, and the thing I miss most here in France is baking. I bake bread and pizzas but all my fab tins are back in Richmond, so I’m looking forward to an Autumn of baking too.

    Your whoopie pies look fab, I’ve never made them before, but hope to try (inspired by your book) very soon. Enjoy the last two weeks of school holidays.

    Jude x

  4. says

    Totally with you on the school holiday front. Funny how there is a slight dred as they are approaching, but once they arrive I always thoroughly enjoy them. Your whoppie pies look lovely and I’m looking forward to lots of recipes in Sep, and seeing your new kitchen.