Lemon Cream Whoopie Pies with Bramble Preserve {#bakingwithmackays}

One day I was hanging out on Twitter, what I tend to do in my free time… That is time that isn't taking care of a family, baking, blogging, reading, playing Animal Crossing you know life stuff. Anyway I saw a tweet from Mackays looking for people to bake with their preserves, marmalade, and curds.

Now I use Mackays Scottish Strawberry Preserve on a daily basis sometimes on toast, scones, crumpets and so on, but always for Mini Baker’s jam sandwich in her lunch box. So, I jumped at the chance to work with them!

They basically asked me what I was interested in and I asked for the lemon curd, seedless bramble preserve, spiced ginger preserve and strawberry preserve with champagne. The first two are what I am working with today. Lemon and bramble go well together, so does lemon and ginger actually… 

I know whoopie pies have gone a bit out of style in the baking world, but they make a great base for a variety of flavors!

These were the perfect amount of sweet and tart. I complained last night on twitter because I don't own a proper zester for the lemon zest. I think they are a bit spendy for what they are. Yet, if I keep on making lemon or citrus flavored treats then I might have to invest in one. Do you own one? If the answer is yes could you live without it? 

Lemon Cream Whoopie Pies

300g plain flour

1 tsp baking powder

¼ tsp bicarb of soda

¼ tsp salt

125g unsalted butter, softened

200g golden caster sugar

1 large egg

1 tsp vanilla paste

100 whole milk

50ml lemon juice

zest of 2 lemons

Preheat the oven to 180C/gas4. Line your baking sheet(s). First sift together the flour, baking powder, bicarb, and salt. Cream the butter and sugar together until light and fluffy. You can’t over beat so if it doesn't look fluffy enough keep beating. Add the egg and mix well. While the butter and sugar are being beaten, in a separate bowl mix the vanilla, milk, and lemon juice together. Combine with the butter mixture. Gradually add the flour mixture until just combined. Fold in lemon zest. Chill in the fridge for 30 minutes minimum.

Drop even as possible scoops of batter unto your line baking sheet(s) not too close together. Bake in the middle of the oven for 10-12 minutes or 8-10 minutes depending on the size of your “pies”. They should have a slight impression when touched with a finger. Leave to cool completely.

Lemon Curd Cream

100g of whipped cream (100-150ml)

100g Mackays Lemon Curd

Mackays Seedless Bramble Preserve or Spiced Ginger Preserve (optional)

All you do is fold the whipped cream and lemon curd together. Chill for about 15 minutes before use. Spread a layer of Seedless Bramble Preserve on one side and the lemon curd cream on the other and smoosh together before serving. Or sandwich the whoopie pies with the lemon curd cream and place a small dollop of the bramble preserve on top!

notes: Follow me on Twitter!; I’m currently reading Gone Girl by Gillian Flynn; Mackays official website; Mackays can be found in most large supermarkets and online - get #bakingwithmackays; recipe is adapted from The Whoopie Pie Book by Claire Ptak of Violet;