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Key Lime Whoopie Pies

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Key Lime Whoopie Pies

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Key Lime Whoopie Pies Recipe Key Lime Whoopie Pies Recipe

Key lime pie in hand-held form? Yes please! These whoopie pies sandwich a zesty, creamy key lime filling around soft, tender, honey graham cracker-flavored cakes. With just the right amount of sweetness, they’re perfect after a summer barbecue, or as a snack with a cold glass of iced tea.

At a glance

Prep
Bake
Total
Yield
16 to 18 whoopie pies

Ingredients

Cakes

  • 1 1/2 cups whole wheat pastry flour
  • 1 1/4 cups King Arthur Unbleached All-Purpose Flour
  • 2 tablespoons Cake Enhancer
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon Madagascar Cinnamon
  • 1/4 cup (4 tablespoons) unsalted butter, softened
  • 1/4 cup vegetable oil
  • 1/2 cup brown sugar, packed
  • 1/3 cup honey
  • 2 large eggs
  • 1/2 cup buttermilk or plain (not Greek) yogurt

Filling

  • 3 tablespoons meringue powder
  • 1/3 cup Key lime juice
  • 2 1/2 cups confectioners’ sugar
  • 1/4 teaspoon lime oil, or 2 teaspoons grated Key lime rind (lime zest)
  • 3/4 cup (12 tablespoons) unsalted butter, softened

Cakes

  • 5 ounces whole wheat pastry flour
  • 5 1/4 ounces King Arthur Unbleached All-Purpose Flour
  • 1/2 ounce Cake Enhancer
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon Madagascar Cinnamon
  • 2 ounces unsalted butter, softened
  • 1 3/4 ounces vegetable oil
  • 3 3/4 ounces brown sugar, packed
  • 4 ounces honey
  • 2 large eggs
  • 4 ounces buttermilk or plain (not Greek) yogurt

Filling

  • 1 ounce meringue powder
  • 2 5/8 ounces Key lime juice
  • 10 ounces confectioners’ sugar
  • 1/4 teaspoon lime oil, or 2 teaspoons grated Key lime rind (lime zest)
  • 6 ounces unsalted butter, softened

Cakes

  • 142g whole wheat pastry flour
  • 149g King Arthur Unbleached All-Purpose Flour
  • 14g Cake Enhancer
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon Madagascar Cinnamon
  • 57g unsalted butter, softened
  • 50g vegetable oil
  • 106g brown sugar, packed
  • 113g honey
  • 2 large eggs
  • 113g buttermilk or plain (not Greek) yogurt

Filling

  • 28g meringue powder
  • 74g Key lime juice
  • 283g confectioners’ sugar
  • 1/4 teaspoon lime oil, or 2 teaspoons grated Key lime rind (lime zest)
  • 170g unsalted butter, softened

Instructions

  1. To make the cakes: Preheat the oven to 375°F. Lightly grease two baking sheets, or line with parchment.
  2. Whisk together the flours, cake enhancer, salt, baking powder, baking soda, and cinnamon; set aside.
  3. Combine the butter, vegetable oil, brown sugar, and honey, beating until the mixture is fluffy.
  4. Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each.
  5. Add half the dry ingredients. Mix to combine, then beat in the buttermilk or yogurt followed by the remaining dry ingredients.
  6. Drop the batter by rounded tablespoonfuls (a tablespoon cookie scoop works well here), spaced 2″ apart, onto the prepared pans.
  7. Bake the cakes for 12 to 14 minutes, until puffed and firm to the touch.
  8. Remove the cakes from the oven, let cool for 5 minutes, then transfer to a rack to cool completely.
  9. To make the filling: Beat the meringue powder and key lime juice until foamy. Beat in the sugar and lime oil or zest. Add the butter, beating until fluffy and fairly stiff.
  10. To assemble: Sandwich two completely cool cookies around a heaping tablespoon of filling.
  11. Wrap uneaten, individual whoopie pies in plastic and store in the refrigerator until they’re ready to be enjoyed.
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