Name: Raspberry Whoopie Pies
Prep time: 40 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 8 serving(s)
Ingredients: 1/2 cup (105 g) sugar; 1 1/4 cups (170 g) fresh raspberries, plus more for assembly; 1 tbsp (15 ml) lemon juice; 3/4 cup (115 g) unbleached all-purpose flour; 1/3 cup (35 g) cocoa powder; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/4 cup (55 g) unsalted butter, softened; 1/2 cup (105 g) brown sugar; 1 tsp (5 ml) vanilla; 1 egg; 1/2 cup (125 ml) milk; 1 block (250 g) cream cheese, softened; 1/2 cup (115 g ) unsalted butter, softened; 3/4 cup (100 g) icing sugar; 1 tsp (5 ml) vanilla

Note from Ricardo

For a chocolate whipped cream filling, in a bowl, place 6 oz (170 g) chopped milk chocolate. In a pot, bring 1 cup (250 ml) 35% whipping cream to a boil. Pour the hot cream over the chocolate and let sit for 2 minutes without stirring. Whisk until smooth. Cover with plastic wrap directly on the surface of the cream. Refrigerate for 8 hours or, to speed up the process, place the bowl over ice and refrigerate for 4 hours. Whisk the chilled chocolate cream with an electric mixer or a whisk until semi-stiff peaks form (do not over whisk or the cream will turn into butter).

Raspberry Whoopie Pies

Categories

Ingredients

Jam

Cookies

Vanilla Filling (see note)

Preparation

Jam

Cookies

Vanilla Filling

Assembly

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Digital Stand Mixer