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.
White chocolate lemon whoopie pies
Equipment
- baking sheet lined with parchment, or a greased mini whoopie pie tin
Ingredients
- 150 g plain flour sifted
- 1 tsp bicarbonate of soda
- 1 pinch salt
- 90 g butter softened
- 140 g caster sugar (superfine baking sugar)
- 130 g crème fraiche
- ½ tsp lemon extract
- 1 large eggs beaten
- 100 g white chocolate
- 75 g lemon curd
- 75 g full fat soft cheese
- 10 ml lemon juice just a spike
- 10 g sprinkles to decorate, optional
Instructions
- Preheat oven to 180c/ Gas 4.
- In a large bowl, sift the flour, bicarbonate of soda and salt.
- 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.
- Stir in the dry ingredients until just combined. Chill for at least 30 minutes.
- Using a pair of teaspoons, drop heaped teaspoons of batter onto a baking sheet or in a mini whoopie pie tin.
- Bake the shells in the centre of the oven for 7-8 minutes. Cool on a wire rack.
- 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.
- In a small bowl gently fold the lemon curd into the cream cheese and sandwich the shells together in pairs and serve.
Notes
Mmmhhh, delicious!
Cheers,
Rosa
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.
they look so cute… love the combi of lemon and cream cheese, very chic!… can’t wait to see the new kitchen!
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
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.
You know, I’ve never had a whoopie pie before!
I should try and make me some, yours look delicous 🙂
These are so incredibly cute. Think i might have to plan a reason to bake some this weekend.x
Lemon and Philadelphia in a woopie pie – genius!
Beautiful whoopie pies. And I do love your bakeware collection. I have my eye on the star shaped ones …. 🙂
Very tantalizing!
how pretty does all that silicon bakeware look? I love how colourful it is
Child friendly. Came out lovely but I’d not got a handy child to make them with.