Gingerbread Whoopie Pies With Lemon-Molasses Swirled Fluffy Frosting
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
48
Sourness
42
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1.75 cups
All-Purpose Flour (plus 2 tablespoons)1 tsp
Fine Sea Salt1 tsp
Baking Soda1 tsp
Ground Ginger3 tsp
Ground Cinnamon3 tsp
Ground Cloves1 tsp
Ground Nutmeg (freshly)2 tbsps
Vegetable Oil1 large
Egg1 tbsp
Ginger (finely grated fresh)2 tbsps
Molasse2 large
Egg White (at room temperature)1 cup
Lemon Juice (fresh)1 tbsp
Water (cold)1 pinch
Cream Of Tartar1 pinch
Salt1 tsp
Pure Vanilla Extract1 cup
Granulated Sugar2 large
Egg YolkDirections:
1
For the gingerbread: Preheat the oven to 350 degrees F
2
Line baking sheets with parchment paper and lightly spray with nonstick baking spray
3
Whisk together the flour, salt, baking soda, ground ginger, cinnamon, cloves, and nutmeg in a small bowl and set aside
4
Combine the butter, oil, and sugars in the bowl of a stand mixer and beat using the paddle attachment and until light and fluffy
5
Add the egg and fresh ginger and beat until combined
6
Combine the molasses and buttermilk in a measuring glass
7
Add the flour mixture and buttermilk/molasses mixture alternately in 2 batches, starting and ending with the flour, and mix until just combined
8
Remove the bowl from the stand and fold in the crystallized ginger
9
Cover and refrigerate the batter for 20 minutes
10
Using a small ice cream scoop, scoop 6 mounds batter onto a baking sheet, spacing the mounds about 3 inches apart
11
Bake until the cakes just spring back when touched (should be ever so slightly under-baked because the cakes will continue to bake on the hot baking sheets), about 10 minutes
12
Remove to a baking rack and let sit on the sheet pan for 5 minutes
13
Remove from the baking sheets and let cool completely on a baking rack, about 10 minutes
14
For the filling: Bring a medium pot with 1-inch water and bring to a simmer over medium-high heat
15
Reduce the heat so that the water is at a bare simmer
16
In the bowl of an electric mixer, combine the egg whites, lemon juice, water, sugar, zest, cream of tartar and salt and whisk until combined and slightly foamy, about 1 minute
17
Place the bowl over the simmering water and stir with a rubber spatula until it reaches 160 degrees F, about 2 minutes
18
Remove the bowl from the water and place it on the mixer stand
19
Using the whisk attachment, beat the mixture at high speed until it forms, stiff peaks and is cool, about 7 minutes
20
Add the vanilla extract and beat for 10 seconds longer
21
Remove from the stand and gently fold in the lemon curd then molasses, leaving streaks of curd and molasses in the filling
22
Place a large dollop of the filling on the center of the flat side of half the cakes
23
Top with the flat side of the remaining cakes and gently press until the filling spreads to the edge of the cake
24
Combine lemon juice, sugar and salt in a small saucepan and bring to a boil over high heat
25
Whisk together the eggs in a small bowl and temper in the lemon juice
26
Return mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the mixture thickens and coats the back for a spoon
27
Remove from heat, whisk in the cold better and strain into a bowl
28
Stir in the zest, cover and refrigerate until firm and cold, about 2 hours