Makin' Whoopie.. Pies, that is, lol

I haven't made whoopie pies in a long time.. and the only recipe I have is for chocolate and I've been so good not to have any chocolate since I gave it up for Lent so finding a really good whoopie pie recipe that is not chocolate was like a gift dropped right into my lap (or, as the case may be, my inbox) This came to me via the Delish Newsletter, which is one of the many foodie related newsletters that make their way to my inbox on a daily basis.

Mmmmm.. cream filled lemon whoopie pies

Whoopie Pies

Ingredients

• 1 1/2 cup(s) cake flour
• 1 teaspoon(s) baking powder
• 1/4 teaspoon(s) salt
• 1/4 teaspoon(s) baking soda
• 6 tablespoon(s) unsalted butter
• 1 cup(s) sugar
• 2 tablespoon(s) sugar
• 3 large eggs
• 1/4 teaspoon(s) vanilla extract
• 1/3 cup(s) milk
• 1 lemon, zested and squeezed for 1/4 cup juice
• 1 cup(s) cold heavy cream
• 2 tablespoon(s) crystallized ginger, chopped

---

Directions

• 1. Make the cakes: Heat oven to 375 degrees F. Sift the flour, baking powder, salt, and baking soda together and set aside. Beat the butter and 1 cup sugar in medium bowl using a mixer set on medium-high until light and fluffy. Beat in the eggs, one at a time. Mix the vanilla and milk together and add to batter in thirds, alternating with the flour mixture, until combined. Stir in the lemon juice and zest. Pour 1/3 cup of batter into each section of a nonstick muffin-top pan and bake until the cakes test clean with a toothpick and are golden around the edges -- about 10 minutes. Cool on a wire rack for 5 minutes. Release from the pan and cool completely.
• 2. Make the cream filling: Beat the heavy cream and remaining 2 tablespoons sugar together to firm peaks. Stir in the crystallized ginger. Invert half of the cakes and place about 1/4 cup of cream on each. Spread to about 1/2 inch from the cake edge and top with the remaining halves. Serve immediately or keep