White chocolate lemon whoopie pies
Makes around 36 mini whoopie pie “shells” or 18 pairs. (Or 18 standard size i.e. 9 pairs)
Servings: 18
Calories: 175kcal
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.