1- 8 oz. package reduced-fat cream cheese, softened
1- 7.5 oz. jar marshmallow cream
2 c. blueberries plus more for garnish
Instructions
CAKES- Preheat oven to 350 degrees. Spray 3 large cookie sheets with nonstick cooking spray. In a medium bowl mix flour, baking soda, salt and all spices.
In a large bowl, beat butter at medium-high speed until smooth. Add brown sugar and beat 3-4 minutes until creamy, scraping sides of bowl with rubber spatula. Add the egg and molasses and beat until well blended. With mixer on low speed, beat in flour alternately with sour cream, beginning and ending with flour, just until blended.
Spoon batter by heaping tablespoons onto prepared cookie sheets 2 1/2 inches apart. (You should get 30 cakes total.) Bake cakes, one sheet at a time, 11-13 minutes or until cakes spring back when pressed lightly. Cool cakes on sheet on wire rack 1 minute; transfer to wire racks to cool completely.
DO AHEAD- Can be made 1 day ahead. Wrap tightly in plastic wrap or foil and store at room temperature.
FILLING- In a large bowl, beat cream cheese on medium-high speed antil smooth. Reduce speed to low; add marshmallow cream and beat until just blended, scraping beaters if necessary. Fold in blueberries. Spread 1/4 c. filling on flat side of half the cakes. Top each with a plain cake and press lightly. Garnish by pressing more blueberries into the side of filling, if desired.
Originally Submitted
1/4/2010
0 Out of 5 from
0 reviews
You can add this Blueberry Spice Whoopie Pies recipe to your own private DesktopCookbook.
