Love Me Some Lemon Whoopie Pies
Double the lemon goodness
Ingredients
- 1/2 cup unsalted butter melted and cooler
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon lemon extract
- 1/2 teaspoon vanilla
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2-1/2 cups flour
- 1/4 cup fresh lemon juice
- Zest of lemon
- 3 tablespoons milk
- Yellow food coloring if desired
- 1/2 cup unsalted butter softened
- 2-1/4 cups powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon extract
- Flaked coconut or rainbow sprinkles optional
Instructions
- Preheat oven to 350.
- Line a baking sheet with parchment paper.
- Place butter and sugar in stand mixer, and beat with paddle attachment on speed 2 until smooth.
- Add eggs mixing until each is fully incorporated on speed 2.
- Add extracts, baking powder, baking soda and salt, mixing well on speed 2.
- Use a spatula to scrape down the sides, and add lemon zest and 1-1/2 cups of flour.
- Mix on low; scrape sides with spatula, add lemon juice, and mix until fully blended.
- Add remaining cup of flour, mix.
- Add milk and food coloring, and mix until fully combined.
- Scoop approximately 1-1/2 tablespoons batter, spaced evenly, onto baking sheet.
- Bake for about 12-15 minutes, or until cakes spring back when touched.
- Allow to cool for 2 minutes on baking sheet.
- Transfer to baking rack to cool completely.
- To assemble
- In a stand mixer combine butter, powdered sugar, lemon juice, and lemon extract; mix on low speed until combined.
- Spread the flat side of 10 cakes with the frosting.
- Top each with another cake.
- Place coconut or sprinkles in a small bowl.
- Holding cake on its side, roll in desired topping to coat the frosting edges.
- Serve or store in a sealed container