Mixed Berry and Ice Cream Whoopie Pies
May 8, 2015
Con Poulos; Food styling by Michelle Gatton; Prop stylist by Erin Swift
These red, white, and blue whoopie pies are fun, festive, and full of flavor.
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Prep Time: 0 hours 20
Total Time: 0 hours 50
2 1/4 c. all-purpose flour
3/4 tsp. baking powder
1/2 tsp. kosher salt
1/4 tsp. baking soda
1/2 c. (1 stick) unsalted butter, at room temperature
1/2 c. granulated sugar
1/2 c. packed light brown sugar
1 tbsp. grated lemon zest
small blueberries and raspberries
- Heat oven to 375 degrees F. Line 3 large baking sheets with parchment paper. In a medium bowl whisk together the flour, baking powder, salt, and baking soda.
- Using an electric mixer, beat the butter, sugars, and lemon zest in a large bowl until light and fluffy, about 3 minutes. Reduce the mixer speed to low and beat in the egg. In two additions, alternately add the flour mixture and buttermilk, mixing until just incorporated. Gently fold in the berries.
- Scoop 32 mounds of batter (about 1 1/2 tablespoons each) onto the prepared baking sheets, spacing them 2 inches apart. Bake in batches until puffed and the tops spring back when lightly pressed, 12 to 14 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Form sandwiches with the cooled pies and ice cream (about 2 tablespoons per sandwich).
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Date: 10.12.2018, 19:17 / Views: 44574