LEMON WHOOPIE PIES w/ lemon buttercream frosting

After three attempts, I finally perfected my recipe.  Super delicious!

Whoopie Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon finely grated lemon zest
• 1 large egg
• 2-3 tablespoons lemon juice (depending on how much lemon flavor u want)
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk

 Lemon Buttercream Frosting:

• 20 tablespoons (2 1/2 sticks) unsalted butter, at room temperature
• 2 ½ cups confectioners sugar, sifted
• 1/8 teaspoon salt
• 2 teaspoons vanilla extract
• 2 tablespoons heavy cream
• 1 teaspoon finely grated lemon zest (optional)
• 2-3 tablespoons lemon juice (to taste)

Directions:

Preheat the oven to 350 degrees F.  Line baking sheets with parchment paper and butter the paper.

Sift together the flour, baking powder, and baking soda into a medium bowl, add salt and set aside.  In a stand mixer, beat the butter, sugar and lemon zest until smooth.  Add the egg, lemon juice and vanilla.  On low speed, add half of the flour mixture, mixing just to incorporate it.  Add the buttermilk.  Mix in the remaining flour mixture just until it is combined and the batter looks smooth.

Using a small ice cream scoop or round measuring spoon, drop about 1.5 tablespoons of dough onto the baking sheets.  You should get about 24 medium-sized cookies (enough for 12 whoopie pies).  Refrigerate the dough balls for 15 minutes or so before baking; this will help retain a dome shape.   If you have round egg rings (the metal kind you use to fry an egg—can be bought for super cheap) I highly suggest placing a greased ring around each ball of dough before placing it in the oven.  It helps keep them uniform shape and fluffy. Bake one sheet at a time until the tops feel firm, about 10 minutes.  If you don’t use the rings, with the exception of the edges, the tops of the cookies should not brown.   If you do use the rings, they really shouldn’t brown at all. Cool the cookies on the baking sheets for 10 minutes, carefully remove the rings, then use a spatula to transfer them to a wire rack to cool completely.

Meanwhile, make the frosting.  In your stand mixer fitted with the whisk attachment, beat butter at medium-high speed until smooth, about 30 seconds.  Add confectioners sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 45 seconds.  Scrape the bowl and beat at medium speed until mixture is fully combined, about 20 seconds. Scrape bowl, add vanilla, lemon juice (and zest if using) and heavy cream, and beat at medium speed until incorporated, about 10 seconds.  Then increase the speed to medium-high and beat until light and fluffy, about 5 minutes, scraping down bowl once or twice.  

Then assemble!  I used a piping bag, but you can spoon it on if you like.