Key Lime Whoopie Pies Recipe
We recently shared with you the Red, White and Blue Whoopie Pies we made for the 4th of July. I also made these without changing the dough color to see how they would turn out. The only thing I would change the next time the recipe is using a bit less dough for each pie. These came out a bit doughy and you tasted more dough than filling. I would use the Key Lime Filling again.
Here is the recipe we used
1 1/3 cup all purpose flour (spooned and leveled)
1 cup Whole -Wheat Flour (spooned and leveled)
1 cup packed dark brown sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/2 cup full fat plain yogurt
1/3 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract
8 ounces cream cheese, Room Temperature
1 cup confectioners sugar
1 tablespoon grated lime zest
3 tablespoons lime juice (6 key limes or 2 regular limes)
1/4 cup granulated sugar
1. Whisk together flours, brown sugar, baking soda, 3/4 teaspoon cinnamon, and salt
In a large bowl with a mixer, beat yogurt, oil, and eggs on medium for 3 minutes
With mixer on low add flour mixture in 3 additions, beat in vanilla until combined.
Refrigerate batter 30 minutes
2. Beat cream cheese, until smooth in new bowl
Beat in confectioners sugar, lime zest, and lime juice until smooth
Refrigerate filling covered until ready to use
3. Combine remaining 1/4 teaspoon cinnamon and sugar in a bowl.
4. Drop dough in 40 rounded tablespoons 1 1/2 inches apart on parchment lined baking sheets
Bake until puffed and set, about 10 minutes
Remove cakes from oven and sprinkle with cinnamon sugar.
Let cakes cool completely on wire racks
Peel cakes from parchment, spread a tablespoon of filling on flat side and sandwich together.
Serve immediately or refrigerate in a single layer in an airtight container up to 2 days.
This recipe was adapted from the July/August edition of Everyday Food