Dirty confessions of a food blogger: You know there was a time I wouldn’t post a recipe if I hated the photo. Silly—I know. Solid recipe or not, I would just let it languish on my memory card. Or worse yet, I would keep it around to re-shoot (to the point of the baked goods being no longer consumable).
Look at where I am at now. I don’t like the photos of these strawberry lemonade whoope pies.
Nothing about it makes you want to grab for one. The composition doesn’t show off the whoopie pie. There’s no atomsphere. The white is blown out. The styling is sub-par. The strawberries too blatantly laid out for a color pop. And yes, I know I am definitely hyper critical of myself—which is to say different than striving for perfection—but not that far off from being anal (nevermind the poor word choice for a food blog).
So why after all that would I post it? I like the recipe, its good. Why not re-shoot? Because I was tired and Matt and the little guy heard me griping about my dislike and dissatisaction with the set—which they both liked and told me, “If that’s the best you can do, that’s all you can ask for”. Sweet, comforting and honestly slightly depressing—that, this is my best?
Well it was for the day. And that’s what I’m finally learning–there’s always tomorrow.
- Lemon whoopie cake
- 2 ¼ cup all-purpose flour
- 1/2 cup brown sugar, lightly packed
- 1 teaspoon baking powder
- 1 tablespoon lemon zest
- 1/2 cup sour cream
- 1 teaspoon baking soda
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 1/2cup carbonated water
- 3 tablespoon lemon juice
- Lemon buttercream frosting
- 21/2 cups confectioner sugar
- 1 cup unsalted butter, softened (to ice cream consistency)
- 3-4 tablespons of whipping cream
- 1 teaspoon lemon extract
- Strawberry Glaze
- 2 cups confectioner sugar
- 2 strawberries, finely minced
- 1 tablespoon lemon juice
To make lemon whoopie cake:
- Sift flour, brown sugar, baking powder and lemon zestin a bowl; set aside.
- In second bowl fold baking soda and sour cream until combined; set aside.
- Place egg, vanilla extract and vegetable oil in a bowl and whisk until well combined and mixture is slightly emulsified. Add in sour cream mixture and whisk until combined. Add carbonated water and and lemon juice whisk until combined.
- Combine flour mixture with wet mixture fold to combine.
- Transfer mixture to a pastry bag fitted with a round tip and pipe onto a parchment line bake sheet.
- Bake at 350 degrees for about 10-12 minutes or until bottoms are golden brown.
To make easy lemon buttercream frosting:
- Place confectioner sugar and butter in a stand mixer bowl fitted with a paddle attachment and beat butter and sugar on low until combined. Increase speed and beat for another 2 minutes. Add in lemon extract, 2 tablespoons of whipping cream and beat until combined. Add remaining whipping cream if needed for spreading consistency or more confectioner for more stiffness.
To make strawberry glaze:
- Place all ingredients in a bowl and stir to combine.
- Place frosting on bottom side of one cookie and place a second cookie bottom side down on frosting. Pour 1 teaspoon of glaze on top.