Whoopies with fresh raspeberry et lemon zest cream cheese

Two vanilla biscuits stuffed with raspeberry and lemon zest cream cheese.


Recipe for 36 biscuits

For the biscuits

225 Gr
Wheat flour
5 Ml
Baking powder
90 Gr
120 Gr
1 Unit(s)
150 Ml
15 Ml
Vanilla extract

For the stuffing

250 Gr
Cream cheese
50 Gr
1 Box(es)
1 Unit(s)

Preparation time: 45 min

  • For the biscuits
    In the mixer, smooth the butter with the sugar and the vanilla. Add the eggs and mix it well, and add in three times the flour and the milk alternatively.On a baking tray with a parchement paper and a little bit of Pam spray, realize 5cm discs with a pastry pocket, and cook it for 15 minutes. The biscuits should stay a little soft.Let it cool down out of the baking tray.
  • For the stuffing
    In a bowl, smooth the cream cheese with the sugar, add the fresh raspeberry and the lemon zests, mix it to break the raspeberry.With a pastry pocket, put some stuffing between two biscuits.

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