Baking for Nightshift- Lemon Whoopie Pies

Just cooked and cooling

The small ice cream/dough scooper

So tonight is my last night shift before I have next week off on annual leave for the school holidays. Adelle at work is also on tonight and the other day ordered some whoopie pies for tonight after seeing my post on the last ones I made, for tonight. As I have hardly slept today (only 3 hours), I had plenty of time to whip these up. The added bonus is that it keeps me off the couch feeling dopey and sorry for myself because of my lack of sleep. 


Whoopie pies are so so so good! They are easy to make and really versatile in that you can change both the flavour of the pie itself and the filling. I was thinking a chocolate salted caramel one might be my next whoopie pie treat. They are easy to eat and you don't get the messiness you can get with a cupcake when you eat them. These ones are delicious. I was a little bit skeptical as the recipe has brown sugar in them which I thought might make them a bit caramelly. But it didn't. The lemon in the pie is subtle but with the lemon buttercream, they are really delicious. I put a photo on of my little scooper so if you want to buy one you can see what you are looking for. Just don't buy the big one or your pies will be massive as they do spread quite a bit.


Lemon Whoopie Pies


2 1/4 c flour
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
115g softened butter
1/2c white sugar
1/2c packed brown sugar
2 large eggs
1/2c buttermilk
zest of a big lemon
2 Tbsp lemon juice
1/2 tsp vanilla


Oven to 170C and line trays with baking paper.


Sift together the flour, baking powder, soda and salt.


Cream the butter and sugars until light and creamy. Add the eggs and buttermilk and beat until incorporated. Add the vanilla, lemon zest and juice and beat until combined (it will look curdled but don't worry because it all comes together).


Add half of the flour mixture and mix until just incorporated. Add the other half of the flour, mix on low until incorporated then increase the speed to medium and beat until well combined (about a minute).


Drop spoonfuls onto your trays but space them as they do spread. Bake about 12 minutes, cool on the trays for a couple of minutes then transfer to a wire rack to cool.


Sandwich them with a yummy lemon buttercream (don't be stingy with the butter) and sprinkle the tops with icing sugar.