Claire Ptak author of The Whoopie Pie Book and owner of the acclaimed baking company and café, Violet, sells whoopie pies, cupcakes, and other popular serving-size desserts, all crafted with a focus on organic and seasonal ingredients. Her baked goods are so perfectly crafted and irresistible, even Prince Harry and Meghan Markle have called on her bake their wedding cake.

Breaking away from the royal wedding tradition of baking tall, architectural fruitcakes of reconstituted dried fruits, according to the LA Times Ptak will bake a lemon elderflower cake to celebrate the bright flavors of the spring.

In celebration of Ptak’s exciting opportunity, we are happy to share the following recipes for Lemon Cream Whoopie Pies and Lemon Curd Cream from her cookbook, The Whoopie Pie Cookbook, so that you can have a taste of the royal wedding in your own kitchen.

Makes 9 large or 24 mini whoopie pies

Ingredients:
2 cups plus 2 tablespoons all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
9 tablespoons unsalted butter, softened
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
6 tablespoons whole milk
3 tablespoons fresh lemon juice
Zest of 2 medium lemons

1. Preheat the oven to 350° F. Line two baking sheets with parchment paper.
2. In a bowl, sift together the flour, baking powder, and baking soda. Stir in the salt and set aside.
3. In a separate bowl, cream the softened butter and the sugar together until light and fluffy, using an electric hand mixer or standing mixer fitted with the flat beater. Add the egg and mix well. In a liquid measuring cup, combine the vanilla, milk and lemon juice. Add this to the butter mixture and mix well. Add the dry ingredients, mixing until just incorporated. Finally, fold in the lemon zest. Chill for 30 minutes.
4. Drop 18 large or 48 small scoops of batter, about 2 inches apart, onto the prepared baking sheets. Bake in the middle of the oven for 10-12 minutes for large whoopies or 8-10 minutes for mini whoopies, until the cakes are left with a slight impression when touched with a finger.
5. Remove from the oven to a wire rack and cool completely.

To assemble: Spread a generous scoop of Lemon Curd Cream (next recipe) on the flat surface of a cooled whoopie. Top with another whoopie to make a sandwich and serve.

Ingredients:
1/2 cup sugar
Pinch of salt
Zest and juice of 2 medium lemons
2 large egg yolks
3 sticks cold unsalted butter, cut into cubes
3 tablespoons heavy cream

1. Put the sugar, salt, lemon zest and juice, and egg yolks in a medium-sized, heatproof bowl. Place the bowl over a saucepan of barely simmering water and warm gently, whisking constantly. Add the butter, a few cubes at a time, stirring constantly until all the butter is incorporated and the mixture is smooth and thick. Do not overheat or the egg will scramble. Strain to remove the zest and any eggy bits. Cover with plastic wrap, pressing it down on the surface of the custard. Leave to cool for 20 minutes, then chill for 2 hours before using.
2. The lemon curd will keep in a sealed container in the fridge for up to 3 days. When ready to use, whip the heavy cream and fold into the chilled custard.
 

Grab your copy and enjoy the delicious recipes worthy of a royal event! 

The Whoopie Pie Book by Claire Ptak