Gingerbread & Eggnog Whoopie Pies

By markemilw

Ingredients

• Cake
• 4 cups plain flour
• 1 1/2 tsp ground ginger
• 1 1/2 tsp cinnamon
• 1 tsp salt
• 1 tsp baking soda
• 1/2 tsp ground cloves
• 1/4 tsp nutmeg
• 1/2 cup unsalted butter, at room temperature
• 4 tbs vegetable shortening
• 3/4 cup brown sugar, packed
• 1 egg
• 3/4 cup molasses
• 3/4 cup buttermilk
• Eggnog Butterceam
• 3 cups icing sugar, sifted
• 1/2 cup unsalted butter, at room temperature
• 4 tbs whipping cream
• pinch of salt
• 1/2 - 1 tsp eggnog flavoring

Details

Adapted from americancupcakeabroad.com

Preparation

Step 1

1.Preheat the oven to 325F/160 C and line a baking tray with parchment paper (or grease a whoopie pie tin). In a medium bowl sift together the flour, spices, salt and baking soda. Set aside.
2.In a large bowl cream the butter, shortening and sugar together for 3 minutes until creamy.
3.Beat in the egg and then the molasses. Add half the of the flour mixture and half of the buttermilk and beat until incorporated. Add the rest of the flour and buttermilk and beat until combined.
4.Drop two tablespoons of batter onto the prepared sheet or pipe the batter into the whoopie pie tin. Bake for 10 minutes. Remove from the oven and let cool before icing.
5.Make the buttercream by beating the icing sugar and butter for 3 minutes until the mixture is crumbly. Add in the whipping cream and beat on high speed until fluffy. Beat in the eggnog flavor and whip for another minute.
6.Pipe or spread a small amount of frosting onto one cake and sandwich with another.