The December Daring Bakers’ Challenge had us all cheering – the lovely and talented Bourbonnatrix of Bourbonnatrix Bakes was our hostess and challenged us to make fun, delicious and creative whoopie pies! Delicious little cake-like cookies sandwiching luscious filling in any flavors we chose… What else is there to say but “Whoopie!”
Whoopie pies are a cross between a cookie and a cake (not a pie!), with two round, mound-shaped halves sandwiching a sweet creamy filling.
According to Wikipedia, Whoopie pies are considered a New England phenomenon and a Pennsylvania Amish tradition. It is also Maine’s official state treat. The traditional Whoopie pie consists of a chocolate cake and a vanilla marshmallow filling, but pumpkin and gingerbread cake is also common enough. Want to know why they are named Whoopie pies? Check Wikipedia for the cute story!
This was my first time preparing Whoopie Pies, I always wanted to try them. What I loved about them was they are easily portable, compared to cupcakes and cakes and gives you the same pleasure of eating a cake.
I personally loved them because of the infinite flavor combination possible. They remind me of cupcakes, but as I said more portable and easier to eat. So while providing you with the recipe for the cookie/cake you can come up with any flavor combination, next time I might whip up Pistachio whoopie pies with mango curd filling. Yum Yum.
So, here’s the recipe of the Gingerbread Whoopie Pies with Cream Cheese Frosting adapted from King Arthur
For the Ginger bread Whoopie Pies (Makes about 16 mini or 8 big ones)
2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
2 tsp. ground ginger
1/2 tsp. ground cinnamon
1/8 tsp. ground cloves
1/2 cup unsalted butter, softened
1/4 cup dark brown sugar, packed
1 large egg
3/4 cup molasses
1/2 cup buttermilk
For the Cream Cheese Filling
Preheat oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper or silicone baking mats. Set aside.
In a large bowl, whisk together all the dry ingredients.In the bowl of a stand mixer (or using a hand mixer), beat butter and brown sugar together until light and fluffy. Beat in the egg, scraping down the sides of the bowl. Mix in half of the dry ingredients, the molasses, the remaining dry ingredients, and then the buttermilk.
Drop the batter onto baking sheets using a medium cookie scoop (or 1 1/2 tbsp.). Bake the cakes until puffed and set, about 9-12 minutes.
Cool on the baking sheets until firm then transfer to a wire cooling rack to cool completely. In the meantime, in a clean bowl of a stand mixer (or using a hand mixer), beat the butter and cream cheese together. Carefully add the powdered sugar until incorporated, then add the vanilla extract.
If the frosting is too runny, add more powdered sugar, 1/4 cup at a time. If the frosting is too stiff, add a tbsp. of milk at a time until desired consistency. To assemble whoopie pies, spread a heaping tablespoonful of filling onto the flat side of half the cakes then top with the second, unfilled cake, rounded side up. Sprinkle with confectioner’s sugar if you wish.
Store in an airtight container for up to 5 days.
I took some of it for my Co-workers, I am sure they enjoyed them.