Lemon and Philadelphia Whoopie Pies

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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.

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5 from 1 vote

White chocolate lemon whoopie pies

Makes around 36 mini whoopie pie “shells” or 18 pairs. (Or 18 standard size i.e. 9 pairs)

Prep Time45 minutes mins

Cook Time8 minutes mins

Total Time53 minutes mins

Course: Baking, Dessert, pudding, Snack

Cuisine: American, Baking, Traditional

Keyword: lemon whoopies, small cakes, white chocolate, whoopie pies

Servings: 18

Calories: 175kcal

Author: Sarah Trivuncic

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

Due to the cream cheese content, store these whoopie pies in the fridge rather than a tin. They will keep for 3-4 days.

Makes 36 mini "shells" or 18 large ones, yielding either 18 small or 9 large whoopie pies. 

Calories given for mini size - approximately double for large ones.