Whoopie pies with raspberries and lemon-scented cream
Pies
First it was the cupcake. Then, the donut. In recent years, these unfussy staples of the American kitchen have enjoyed reincarnations as more popular, trendy, and glamorous versions of themselves. Could the whoopie pie be next? <br /> <br />Ian Knauer recently waxed eloquent on the whoopie pie on Gilt Taste, giving us a gourmet-ified version substituting butter and milk where lard and shortening were traditionally used, and throwing in an infusion of vanilla bean for good measure. His version is a more wholesome version of the classic, which is similar to a Devil Dog. <br /> <br />I decided to take his idea a step further for a sweet treat more along the lines of an elegant summer dessert than a snack for throwing in the lunch pail. I've used Knauer's recipe for the chocolate cakes and substituted a filling of raspberries resting on a pillowy layer of freshly whipped cream, lightly sweetened and scented with the brightness of lemon zest.
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