Gingerbread Whoopie Pies

It must be nearly Christmas.

As I’ve mentioned before, I’ll be posting every day between now and Christmas. My aim this year is to share plenty of easy recipes which will hopefully inspire you to get into the kitchen 🙂

I always think of gingerbread as being a holiday treat so it seemed right to make this recipe the first. These little whoopie pies have all the flavour of traditional gingerbread cookies, but with a much softer texture and the added luxury of cream cheese frosting sandwiched into the middle.

To make these I used a 12-hole round based pan (like this one) to make it easier. However, if you don’t have a pan like that then just use a standard baking tray or a whoopie pie tray. I adapted a recipe that I found in the December 2012 issue of Super Food Ideas magazine.

These will keep for about 3 days in an airtight container.

Let the cooking begin.

Ingredients – makes 18:

  • 125g/4.5 oz unsalted butter, softened
  • 1/2 cup (loosely packed) brown sugar
  • 1/2 cup treacle
  • 1 egg
  • 2 1/2 cups plain (all purpose) flour
  • 1 teaspoon bicarbonate of soda
  • 1 tbsp ground ginger
  • 1 teaspoon allspice
  • 1 1/2 cups milk
  • 1 tbsp lemon juice
  • ready-made cream cheese frosting, to fill (I used Betty Crocker)
  • sprinkles, to decorate
  • a little icing (powdered) sugar, to dust

Method:

  • Heat your oven to 180C/160C fan-forced/350F. Grease a 12-hole round based pan or line 2 baking trays with baking paper. (If you use the 12-hole pan then you will have to cook this in 3 batches)
  • Beat the butter, sugar and treacle until light and fluffy.
  • Add the egg then beat until combined. The mixture may curdle to start with but don’t worry, just continue and it will come together.
  • Add half the flour, bicarb, ginger and allspice to the butter mixture. Stir to combine.
  • Add half the milk and lemon juice then beat to incorporate.
  • Add the remaining flour, bicarb, ginger, allspice, milk and lemon. Beat to combine.
  • Place a heaped teaspoonful of the batter into each of the 12-holes of your pan, or drop onto your prepared baking trays (you should have 36 round drops).
  • Bake for 7-8 minutes or until the cakes spring back when lightly pressed.
  • Cool on the pan for 5 minutes then transfer to a wire rack to cool completely.
  • Repeat the above as necessary until you have 36 little gingerbread cakes.
  • Once the cakes have cooled, sandwich pairs together using a little cream cheese frosting. (If necessary, carefully use a sharp knife to cut off any domed tops so you have flat surfaces to sandwich together.)
  • Roll the edge of each whoopie pie in sprinkles to decorate.
  • Dust with a little sieved icing (powdered) sugar just before serving.
  • Enjoy!

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3 Responses to Gingerbread Whoopie Pies

  1. The Editor says:

    Reblogged this on Recipe Reblog.

  2. Pingback: Last minute gift ideas: Give them food! | Recipe Adaptors

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