So during the long weekend I had the urge to bake and found this great recipe courtesy of who else, Martha Stewart. I’m not from New England, but since moving here almost two years ago I have been introduced to the whoopie pie. I’ve had chocolate with cream, pumpkin with cream cheese and even one that included bacon. I’m not sure what makes a whoopie pie a proper whoopie pie, but since I’ve never made them myself I wanted to give it a try.
The cake part of these little guys is pretty basic, but the real star of the show is the key lime cream cheese frosting. With lots of lime zest and three tablespoons of lime juice you get a nice kick of lime in every bite. Because I’m crazy I put all the ingredients in the recipe calculator on myplate and a rough estimate of calories was calculated!
Per whooipe pie: Calories: 200 Total fat: 6.5g Total carbs: 25 Sugar: 15g Protein 3g WWPointsPlus: 5
- 1 1/3 cups all-purpose flour (spooned and leveled)
- 1 cup whole-wheat flour (spooned and leveled)
- 1 cup packed dark-brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon, divided
- 1/2 teaspoon fine salt
- 1/2 cup full-fat plain yogurt (I used fat-free)
- 1/3 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 8 ounces cream cheese, room temperature (I used reduced fat)
- 1 cup confectioners’ sugar
- 1 tablespoon grated lime zest plus 3 tablespoons juice (from 6 key limes or 2 limes)
- 1/4 cup granulated sugar
- 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).