Raspberry Lemon Whoopie Pies

*From Martha Stewart Everyday Food Magazine
I couldn't get the picture to download so just click on the link to see what they look like!

Makes 15

• 1/2 cup (1 stick) butter, room temperature
• 1 cup plus 3 tablespoons light-brown sugar
• 1 tablespoon grated lemon zest
• 1 teaspoon pure vanilla extract
• 1 large egg
• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon coarse salt
• 1 cup whole milk
• 3/4 cup heavy cream
• 1 cup fresh raspberries (4 ounces)

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. 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.
2. Drop batter in 2-tablespoon mounds, about 2 inches apart, onto two parchment-lined baking sheets. Bake until puffed and pale golden around edges, 17 to 19 minutes, rotating sheets halfway through. Let cakes cool completely on sheets on wire racks.
3. 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. Dust with powdered sugar.
   

Mmmmm! So good! It says to drop in 2 TBS mounds, but stay on the smaller side. Ours turned out huge.