There are many things in life that I don’t understand. Why blueberries are so freaking expensive. Why we had to learn how to play Hot Cross Buns on the recorder. Why the rules of the cricket are so absurd. Actually I just googled cricket to see if I could understand it any better but accidentally fell into a coma. Pippa Middleton pretty much sums up my understanding of the game – “A batsman goes out and is then in until he gets out. This goes on until the last batsman is out, apart from one who is still in and therefore not out.” I hate the cricket. Anyway moving on. Why French women don’t get fat. Why anyone bothers to watch Masterchef Australia anymore. Why someone would give Whoopie Pies such a ridiculous name.
They’re not even pies, not even close. They’re cakey things sandwiched with various cream fillings. I’ve gone with something a little uncharacteristic (ie. not overloaded with chocolate and/or caramel) and chosen something light and fresh because bikini season will be upon us soon. Not that it’s probably any less healthy seeing as it’s still technically cake and cream, but why spoil the illusion?
These whoopie pies are basically little lemon sponge cakes filled with fresh blueberry cream. You can three of them in rapid succession because they are so light it’s like you haven’t eaten anything at all. That’s the best kind of food don’t you think? Food that leaves plenty of room for other food.
It cost me $41 to obtain the lemon zest for this recipe, because my Microplane zester cost me $40 (but totally worth it – seriously, zesting lemons with it feels almost exactly like getting behind the wheel of a Maserati). So combined with the personal loan I took out to buy the blueberries, I need to be selling these babies at about $50 each or something. I just know there are suckers out there who would pay that much for them, and then I will retire on my superyacht.
LEMON AND BLUEBERRY WHOOPIE PIES
adapted from Martha Stewart
50g butter, room temperature
1 cup brown sugar
1 tablespoon grated lemon zest
1 teaspoon pure vanilla extract
1 large egg
2 1/4 cups plain flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon coarse salt
1 cup milk
1 cup pouring cream
1 cup fresh blueberries
2 tablespoons icing sugar, plus additional icing sugar for dusting
Preheat oven to 180C. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
Drop batter in 2-tablespoon mounds, about 5cm apart, onto two parchment-lined baking sheets, or onto a whoopie pie baking tray. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
In a large bowl, whip cream and 3 tablespoons icing sugar to soft peaks and fold in the blueberries. Divide blueberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.