It was one of the worlds best people birthday on Monday and I was so excited to bake something yummy for her. Jill is another Art Director at The Richards Group with me and along with being an amazing art director she also helps keep me sane in what can be a crazy business, and is always there when I need a friend.
I asked Jill what she wanted me to make this weekend and she had asked for a key lime pie. I was ready to oblige until the weather took a crazy turn for February in May and we were facing 45 degree temps. Key lime pie to me is a summer treat so I had to warm it up a bit. I came up with a graham cracker whoopie with key lime buttercream filling. Of course me being me, I couldn't stop there so I dipped them in chocolate once they were all assembled... its a birthday might as well go all out. These got great reviews, the birthday girl herself even said they are one of the best things I have ever baked! If you like tart + sweet combined this is your dessert. Happy Birthday Jill!
You might remember the graham cracker whoopie recipe from the S'more whoopie pies I made last year, also I have used this same glaze on the Whoopie Pies for Elvis post so check them out for some extra photos and fun recipes.
Graham Cracker Whoopie
- 1 1/2 c graham flour - if you can't find this then use wheat flour
- 3/4 c all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 4 tbsp. unsalted butter and room temperature
- 4 tbsp vegetable shortening
- 1 c packed dark brown sugar
- 2 large eggs
- 1/2 c. buttermilk
- 2 tbsp. milk
- 1 tsp baking soda
- 1 tsp white vinegar
- 1 tsp vanilla extract
- Place rack in the center of the oven and prehead to 375. Line a baking sheet with parchment.
- In a medium bowl, stir together both flours, baking powder, and salt.
- In a stand mixer (if you have one) fitted with a paddle attachment, beat butter, shortening, and brown sugar until light and cream, about 3 min. Add eggs and buttermilk and beat until combined.
- In a measuring cup, combine milk, baking soda, and vinegar. Add this mixture slowly to the batter along with the flour mixture and beat on low speed until completely combined.
- Using a spoon or put your batter into a pastry bag fitted with a large round tip or even a ziplock with the tip cut off would work, drop about 1 tablespoon of batter onto your baking sheet, repeat spacing them at least 2 inches apart.
- Bake for about 10 min until the cakes begin to brown.
- Remove from the oven and let the cakes cool on the sheet for 3-5 min before transferring them to a rack to cool completely. Otherwise they are likely to break if you try and move them when they are too warm.
- Spread with marshmallow cream and chocolate ganache, but if you are in a hurry a dollop of marshmallow fluff and a square of chocolate would work fine also.
Makes about 40 two-inch cakes, about 20 assembled whoopie pies.
Key Lime Buttercream:
- 1/2 cup butter, softened
- 1 1/2 teaspoons Key lime zest
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 (16 oz) package powdered sugar
- 3 tablespoons key lime juice
- 1 - 2 tsp heavy whipping cream or milk
- Beat the first 4 ingredients at a medium speed in a stand mixer fitted with the paddle attachment until creamy.
- Gradually add powdered sugar alternately with key lime juice. 1 tbsp at a time. and 1 tbsp of milk, beating at low speed until blended and smooth after each addition. beat in up to 1 tbsp of additional milk for desired consistency.
Makes about 2 3/4 cups of buttercream. I would recommend doubling if you are using this for a cake.
- 1 1/2 cups semisweet chocolate chips
- 1 cup heavy whipping cream
- 1 tablespoon unsalted butter at room temperature
Put the chocolate in a heatproof bowl. Heat the cream in a small, heavy saucepan over medium heat just until it bubbles. Pour the hot cream over the chocolate in the bowl and stir until smooth. add the butter and stir to blend.