Inspiration comes in many forms. For the Glutton Kitchens the inspiration for our recipes often starts with the most basic of visual stimulations where we challenge our demented minds to find a gluttonous zone never before traveled. This week’s recipe was literally inspired by a discussion of whether or not to indulge in a whoopie pie for breakfast that lead to contemplation about creative alternatives forms of this sweet treat.
The result was Blueberry Lemon Basil Whoopie Pies that walk the fine line of sweet and savory to produce an entirely unique and thoroughly gluttonously satisfying treat.
- 12 tbsp butter, softened/room temperature
- 1 3/4 cup sugar
- 3 cup flour, sifted
- 2 tsp baking powder
- 1 tsp baking soda
- Pinch salt
- 3 eggs, room temperature
- 1/2 cup sour cream
- 1 tsp vanilla
- 1 cup buttermilk
- Zest of 1 large lemon or 2 small
- 2 pints blueberries tossed in 2 tsp flour
- 3/4 c heavy cream
- 2 large sprigs basil
- 4 sticks butter, softened/room temperature
- 4 tbsp cream cheese, softened/room temperature
- 3 1/2 cup powdered sugar
- Zest of 1 lemon
- Before making the batter, the heavy cream needs time to steep with the basil in order to infuse the frosting with basil flavor. To steep the basil leaves, heat the milk and one large sprig of basil in small sauce pan until just simmering. Remove from heat and place in the fridge for at least 2 hours.
- When you are ready to start baking, preheat the oven to 350F.
- Cream butter and sugar in a stand mixer until pale and fluffy.
- Meanwhile, whisk together flour, baking powder, baking soda, and salt in a separate bowl.
- In another bowl (or measuring cup) combine sour cream, vanilla, and buttermilk.
- Add one egg at a time to the butter/sugar mixture and mix in completely before adding each remaining egg.
- When the eggs are fully combined, add the dry and wet ingredients in intervals.
- Start by adding 1/4 of the dry, then 1/3 of the wet.
- Scrape down the sides of the mixer occasionally and alternate wet and dry until all are added – ending with dry ingredients.
- I turn off the mixer when adding the dry ingredients especially to avoid being covered in a cloud of flour.
- Once the last of the dry ingredients are mixed in and the batter is smooth (don’t over mix!), fold in the blueberries and lemon zest.
- Place 1-2 tablespoons of the batter on a baking sheet lined with parchment paper for small whoopie pies or ¼ cup scoops for large whoopie pies. Make sure there is plenty of room between the mounds of batter for spreading.
- For small whoopie pies, bake for 10-15 minutes. For large whoopie pies, bake for 20-25 minutes until the top of the pie springs back when touched.
- Remove from oven to cool, but leave on the parchment. When the pies have cooled slightly and firmed up, you can gently flip them over while attached parchment over and peal the parchment back so that they do not tear or rip the berries out. Place flat side down on a cooling rack when detached from the parchment.
- While the pies are baking, move onto the rest of the frosting.
- Take the heavy cream and basil out of the fridge.
- Remove the basil sprig and add the heavy cream to a blender or food processor. Next add the remaining fresh sprig of basil and blend until the basil leaves are very tiny.
- Strain the cream and basil mixture through a fine mesh strainer to remove the little bits of leaves.
- In a stand mixer, cream the butter and cream cheese.
- Add the powdered sugar, basil infused heavy cream, and lemon zest and beat in – gently at first then turning up the speed until it is well combined and fluffy.
- Set aside until the pies are completely cooled.
- Pipe or spread a generous layer of frosting on the bottom (flat side) of a pie and top with another pie of the similar shape and enjoy!
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