Recipe: Blackberry Whoopie Pies with Blackberry Cream Filling and Blackberry Sauce

BLACKBERRY WHOOPIE PIES
Makes 9 large or 24 mini whoopie pies

"These whoopie pies are best served on a plate with a fork, rather than eaten out of hand."

1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
9 tablespoons unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon vanilla
3 tablespoons whole milk
1 teaspoon fresh lemon juice
1 1/4 cups fresh blackberries
Blackberry Cream Filling (recipe follows)
Blackberry Geranium Sauce (recipe follows)

Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

Sift the flour, baking powder, baking soda and salt together; set aside.

Cream the butter and sugar until light and fluffy, using an electric mixer with the flat beater. Add the egg and vanilla; mix well.

Measure the milk into a liquid measuring cup and add the lemon juice. It will curdle. Beat this into the butter mixture. Add the dry ingredients, mixing until just incorporated. Chill for 30 minutes.

Drop 18 large or 48 small scoops of batter, about 2-inches apart, onto the baking sheets. Press a few blackberries into each scoop.

Bake 10-12 minutes for large whoopies, or 8-10 minutes for minis, until the cakes are left with a slight impression when touched with a finger. Remove to a wire rack to cool completely.

TO SERVE:
Spread a generous scoop of blackberry cream on the flat surface of a cooled whoopie. Drizzle with sauce. Top with another whoopie and serve with more sauce.

BLACKBERRY CREAM FILLING

1 cup fresh blackberries
2 tablespoons sugar
1/2 teaspoon vanilla
1 teaspoon fresh lemon juice
1 3/4 cups heavy whipping cream

Mix the berries with the sugar, vanilla and lemon juice, using a fork to break up the berries a little. Let macerate for 10 minutes. Whisk the cream until it just starts to thicken. Fold in the berries and chill for at least 10 minutes before using.

BLACKBERRY GERANIUM SAUCE

1/4 cup sugar
3 tablespoons water
4 rose geranium leaves, rinsed and patted dry (pesticide free)
3 cups fresh blackberries, divided use

Heat the sugar and 3 tablespoons water in a small saucepan, without stirring, until sugar dissolves. Remove from heat. Add geranium leaves and let steep for 10 minutes.

Puree half the berries. Add the geranium syrup to the puree and strain through a fine mesh sieve, discarding leaves and seeds. Add remaining whole berries to the sauce. Chill until ready to use.

Source: The Whoopie Pie Book: 60 Irresistible Recipes for Cake Sandwiches Classic and New by Claire Ptak