Blueberry Whoopie Pie Recipe
This is one of many homemade and from scratch recipes available in the Best of Summer bookzine available at newstands, bookstores, and grocery stores nationwide.  It retails for $9.99. You can also purchase the digital edition at Zinio.com or Nook.bn.com.


 

Recipe: Blueberry-Spice Whoopie Pies

Summary: From Good Housekeeping and reprinted with permission

Ingredients

CAKES

  • Nonstick cooking spray
  • 2 cups all-purpose flour
  • 1 tsp cinnamon, ground
  • ½ tsp ginger, ground
  • ½ tsp baking soda
  • ¼ tsp nutmeg, ground
  • ¼ tsp salt
  • ⅛ tsp cloves, ground
  • ¾ cup butter, softened
  • 1 cup light brown sugar (packed)
  • 1 large egg
  • 2 Tbsp. light molasses
  • ½ cup sour cream (reduced-fat)

FILLING

  • 8 oz cream cheese (reduced-fat Neufchâtel)
  • 7½ oz marshmallow cream
  • 2 cups blueberries, fresh (plus additional for garnish)

Instructions

CAKES

  1. Preheat oven to 350°F.
  2. Prepare 3 baking sheets with nonstick cooking spray – set aside.
  3. In a medium bowl, mix flour, cinnamon, ginger, baking soda, nutmeg, salt, and cloves – set aside.
  4. In a separate bowl add butter and beat on medium-high speed with an electric mixer until smooth.
  5. Add brown sugar and beat 3 to 4 minutes until creamy – scrape down the sides of bowl with rubber spatula.
  6. Add egg and molasses and continue to beat until well blended.
  7. Lower the mixer speed and add 1/3 of the flour mixture, then 1/3 of the sour cream mixer. Continue alternating until all the ingredients are mixed together – do not over mix.
  8. Using a teaspoon, heap the batter onto prepared sheets approximately 2-1/2 apart (you should have 30 rounds)
  9. Bake the cakes one sheet at time, for 11 to 13 minutes each, or until cakes spring back when pressed lightly.
  10. Cool the cakes on the pan atop a wire rack for one minute and then transfer carefully with spatula directly to the wire rack to cool completely.
  11. The cakes can be made ahead up to 1 day; wrap tightly in plastic wrap or foil and store at room temperature.

FILLING

  1. In large bowl, with mixer on medium-high speed, beat cream cheese until smooth. Reduce speed to low; add marshmallow cream and beat just until blended, scraping beaters if necessary.
  2. Gently fold in blueberries by hand.
  3. Spread ¼ cup filling on flat side of half of the cakes. Top each with plain cake, flat side down, pressing lightly.
  4. If you like, garnish with additional blueberries pressed into side of filling.

Preparation time: 10 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 15

Calories: 320


Recipe and photo reprinted with permission.