Gingerbread Whoppie Pies.
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Ingredients requirements Gingerbread Whoppie Pies:
- Require 4 cup - all purpose flour.
- You need 1 1/2 tsp for ground ginger.
- You need 1 1/2 tsp - ground cinnamon.
- Provide 1 tsp salt.
- You need 1 tsp baking soda.
- Need 1/4 tsp ground cloves.
- Require 1/4 tsp - ground nutmeg.
- Need 1/2 cup of unsalted butter,at room temperature.
- Require 4 tbsp - vegtable shortning such as crisco.
- Need 3/4 cup packed brown sugar.
- You need 1 large - egg.
- Give 3/4 cup molasses.
- Provide 3/4 cup buttermilk.
- Provide 3 cup - confectioners sugar.
- Require 1/2 cup for butter at room temperature.
- Need 3 tbsp heavy cream, a tablespoon more if needed to thin out filling.
- You need 1 tsp - vanilla extract.
Gingerbread Whoppie Pies making process:
- For Cakes.
- position rack in center of oven and preheat oven to 325.Line 2 baking sheets with parchment paper..
- Mix together the flour, ginger, cinnamon. cloves, nutmeg, baking soda and salt onto a sheet of waxed paper or foil.
- In a large mixing bowl beat together butter, shortening, and brown sugar on low speed just until combined then increase to medium speed and beat until fluffy and smooth, about 5 minutes. Add the egg, beat well then then the molasses.
- Add half of the flour mixture and half of the buttermilk to the batter.Add the remaining flour and buttermilk and beat until just combined.
- Spoon 2 tablespoons batter 2 inches apart on parchment lined baking sheets.Bake one sheet at a time about 10=12 minutes until the pies springe back when pressed gently. Remove from the oven and let the cakes cool on the sheet for 5 minutes before transferring to a rack to cool..
- Spread filling evenly on half of pies, top with other half to sandwich filling between.
- For Filling.
- In a large bowl, beat butter with confectioners sugar on low,increasing to medium until mixture is crumbly, about 1 minute.Add the heavy cream and vanilla and beat until light and fluffy. Use as filling for the whoopee pies.
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