Whoopie pies

-Country Living magazine

INGREDIENTS
1 1/2 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
6 tablespoons unsalted butter
1 cup sugar, plus 2 tablespoons
3 large eggs
1/4 teaspoon vanilla extract
1/3 cup milk
1/4 cup lemon juice
Zest of 1 lemon
1 cup cold heavy cream
2 tablespoons crystallized ginger, chopped
DIRECTIONS
1. Make the cakes: Heat oven to 375°F. Sift the flour, baking powder, salt, and baking soda together and set aside. Beat the butter and 1 cup sugar in medium bowl using a mixer set on medium-high until light and fluffy. Beat in the eggs, one at a time. Mix the vanilla and milk together and add to batter in thirds, alternating with the flour mixture, until combined. Stir in the lemon juice and zest. Pour 1/3 cup of batter into each section of a nonstick muffin-top pan and bake until the cakes test clean with a toothpick and are golden around the edges — about 10 minutes. Cool on a wire rack for 5 minutes. Release from the pan and cool completely.
2. Make the cream filling: Beat the heavy cream and remaining 2 tablespoons sugar together to firm peaks. Stir in the crystallized ginger. Invert half of the cakes and place about 1/4 cup of cream on each. Spread to about 1/2 inch from the cake edge and top with the remaining halves. Serve immediately or keep chilled for up to 3 hours.