Raspberry Lemon Whoopie Pies
Have you ever had a whoopie pie? If you're from the Northeast/ Pennsylvania, you likely have enjoyed this treat. Known as gobs, bobs, black-and-whites, “big fat Oreos,” and sometimes “moon pies,” whoopie pies are a sweet treat made from moist, cookie-shaped cakes sandwiched around a creamy filling.
Legend has it that Amish women would use cake batter remnants to make little pies for their husbands and children, who would find the cakes in their lunch pails and cry, “Whoopie!”
Traditionally, whoopie pies are made with shortening and loads of buttercream filling. We made them healthier and plant-based with lemons (which are in season this month) and organic raspberries. Plus, we baked with protein-packed Proteinfull Protein Cake Mix. Each Raspberry Lemon Whoopie Pie provides 15g of Protein (27% DV), 8g of Fiber (29% DV) and 8% of Iron. You can feel good about treating yourself to one of these.
Have fun making whoopie!
- 1 Proteinfull Protein Classic Yellow Cake Mix
- 3 tbsp Canola Oil
- 3 Eggs
- Zest of 1 Lemon
- 1 tbsp Lemon Juice
- 3oz (1/2 clamshell) Organic Raspberries
- 1 stick Unsalted Butter, softened
- 1/2 c Confectioner's Sugar
- Preheat oven to 325 degrees. Line a baking sheet with parchment paper or silicone mat.
- Combine cake mix, oil, eggs, lemon zest and juice in large mixing bowl.
- Scoop batter onto pan using a large 1.5 inch cookie scoop.
- Bake for 13 minutes. Cool on pan for 5 minutes and move to cooling rack to cool completely.
- While the whoopie pies are cooling, puree organic raspberries in food processor.
- In separate bowl, using hand mixer to whip butter for 3 minutes. Add pureed raspberries. Whip for 1 minute. Add confectioner's sugar and whip 2 minutes.
- Use a spoon to scoop raspberry buttercream on one half of whoopie pie. Place other half on top. Enjoy!
Makes 6 yummy whoopie pies.