Key Lime Whoopie Pies Recipes
KEY LIME WHOOPIE PIES
The sweet tartness of key lime is captured in our whoopie pies made with Betty Crocker™ Super Moist™ Yellow cake, graham crackers and key lime pie yogurt.
Provided by Jessica Walker
Categories Dessert
Time 1h15m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Lightly spray cookie sheets with cooking spray.
- In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened. Beat 1 minute on high speed. Using 1-inch scoop or tablespoon, drop dough 2 inches apart onto cookie sheets.
- Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In large bowl, beat condensed milk and lime juice with electric mixer on high speed until thick. Fold in whipped topping, yogurt and food color.
- For each whoopie pie, spread desired amount of filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Store covered in refrigerator.
Nutrition Facts : ServingSize 1 Serving
KEY LIME WHOOPIE PIES
Small, golf-ball-size key limes have a wonderful perfume and bright, complex flavor. If you can't find them, use regular limes instead.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h10m
Yield Makes 20
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees, with racks in middle and bottom thirds. 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, 3 minutes. With mixer on low, add flour mixture in 3 additions; beat in vanilla until combined. Refrigerate batter 30 minutes. Meanwhile, using clean mixer, beat cream cheese until smooth. Beat in confectioners' sugar and lime zest and juice until smooth. Refrigerate filling, covered, until ready to use (or up to 3 days).
- Combine remaining 1/4 teaspoon cinnamon and granulated sugar. Drop dough in 40 rounded tablespoons, 1 1/2 inches apart, on parchment-lined baking sheets. Bake until puffed and set, about 10 minutes, rotating sheets halfway through. Remove cakes from oven and immediately sprinkle with cinnamon-sugar. Let cool completely on sheets on wire racks. Peel cakes from parchment. Spread 1 tablespoon filling on flat sides of half the cakes and sandwich with remaining cakes. Serve immediately (or refrigerate in a single layer in an airtight container, up to 2 days).
Nutrition Facts : Calories 213 g, Fat 9 g, Fiber 1 g, Protein 4 g, SaturatedFat 3 g
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- Lightly grease two baking sheets, or line with parchment., Whisk together the flours, cake enhancer, salt, baking powder, baking soda, and cinnamon; set aside., Combine the butter, vegetable oil, brown sugar, and honey, beating until the mixture is fluffy., Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each., Add half the dry ingredients.
- Mix to combine, then beat in the buttermilk or yogurt followed by the remaining dry ingredients., Drop the batter by rounded tablespoonfuls (a tablespoon cookie scoop works well here), spaced 2" apart, onto the prepared pans., Bake the cakes for 12 to 14 minutes, until puffed and firm to the touch., Remove the cakes from the oven, let cool for 5 minutes, then transfer to a rack to cool completely., 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., To assemble: Sandwich two completely cool cookies around a heaping tablespoon of filling., Wrap uneaten, individual whoopie pies in plastic and store in the refrigerator until they're ready to be enjoyed.
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