The Professor walked into the kitchen last night wondering aloud, “Did I hear the mixer running?” Yep, beaters and batter were merrily dancing as I readied the baking sheets with parchment. I’d arrived home after my Rotary Club meeting and set about whipping up my fourth batch of whoopie pies in two weeks before event thinking about dinner. (He thinks I’m obsessed.)
After two batches of Lemon Blueberry that weren’t quite what I wanted, I was set on getting it right this time. I stopped at the store on my way home and picked up a yellow cake mix and a container of marscapone cheese. The former to make quicker work of assembling ingredients, the latter to cut the sweetness of the sugary filling remaining from batch number two.
To the dry ingredients was added the requisite oil and 3 eggs. I substituted 1/2 cup kefir for the 1/2 cup water and then added the zest of one lemon and half of its juice, plus about 3/4 cup all-purpose flour and a half-pint of fresh blueberries (washed and drained).
The results were fruit-full two inch, well-risen cakes.
About 3/4 cup of the marscapone and juice from the other half of lemon was added to the filling from the previous day’s batch, yielding a perfect amount of not-so-sweet and lighter purple filling.
These were a great hit in the office, the whole batch disappeared by the end of the day. Thankfully, I enjoyed a couple myself after I finally ate dinner last night. They paired beautifully with the white wine I’d picked up over the weekend, a California from JaM Cellars called Butter Chardonnay.
Now that Lemon Blueberry is under my belt, I can move on to try other flavours. And the Whoopie Pie Festival in Strasburg, PA, is only a few days away! Will give the mixer a little break and report back from the Festival.