Raspberry-Lemon Whoopie Pies

Ingredients

• 0.5 cup butter room temperature (1 stick)
• 1 cup brown sugar 
• 1 tablespoon lemon zest grated
• 1 teaspoon vanilla extract pure
• 1 large eggs 
• 2.3 cups flour all-purpose
• 0.8 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 0.5 teaspoon coarse salt 
• 1 cup milk whole
• 0.8 cup cup heavy whipping cream 
• 4 ounces raspberries fresh

Equipment

• bowl
• baking sheet
• oven
• whisk
• blender
• hand mixer

Directions

1. Preheat oven to 350 degrees. In a large bowl, using an electric mixer, beat butter, 1 cup brown sugar, and lemon zest until light and creamy.
2. Add vanilla and egg and beat to combine, scraping down bowl as needed. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low, beat in flour mixture in 3 additions, alternating with milk and ending with flour mixture (scrape bowl as needed). Beat well to combine.
3. Drop batter in 2-tablespoon mounds, about 2 inches apart, onto 2 parchment-lined baking sheets.
4. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through.
5. Let cakes cool completely on sheets on wire racks.
6. In a large bowl, whip cream and 3 tablespoons brown sugar to soft peaks. In a small bowl, mash raspberries with a fork, then fold into whipped cream. Divide raspberry cream evenly among bottoms of half the cakes, then sandwich with remaining cakes.