Daphne Oz's Blueberry Whoopie Pies
Easy, Breezy Summer Dessert
This simple summer dessert is good for on-the-go. Pack them for a picnic lunch!
For the cakes:
Arrange the oven rack in the upper and lower 2/3 of the oven and preheat to 425 degrees. Line 2 large baking sheets with parchment paper
Take flower, cocoa, baking soda and salt and wisk together in a medium bowl
Cream butter and sugar in the bowl with electric mixer at high speed until fluffy (abt 4 min) Add egg and milk and beat at medium speed until incorporated. At low speed add the flower mixture in 2 batches, alternating with the milk, mixing until just blended
Using a half tablespoon measure, drop 18 generous teaspoons of batter onto each sheet, leaving about 2 inches between each cake. Bake both sheets at the same time – about 5 to 7 minutes, until springy to the touch. Let cool on the sheets for 5 minutes then transfer to racks to cool completely
For the filling:
Beat together mascarpone, confectioners sugar, salt and vanilla in a bowl with an electric mixer at medium speed until smooth – about 3 minutes. Fold in blueberry puree
Spread filling on half of the cakes. Sandwich together and serve!
FOR THE BLUEBERRY PUREE: Pulse a pint of blueberries in a blender or food processor until pureed. Strain mixture with a strainer or cheese cloth
Recipe courtesy Daphne Oz.
This recipe was styled by chef Karen Pickus for Good Morning America.