When compiling my holiday recipes to plan what I would be cooking this year I came across a recipe in the December 2010 edition of Cuisine at Home magazine for whoopee pies. The recipes were to teach you the basics of both the whoopee pie and the filling and then it encourages you to experiment. To demonstrate the different flavors they had recipes for plain, sweet potato, and gingerbread. They also offered up various fillings. So I picked the Sweet Potato Whoopee Pie with Marshmallow Creme Filling for Thanksgiving and then the Gingerbread Whoopee Pie with Eggnog filling for Christmas.
With the success of the sweet potato whoopee pies I was eager to make the gingerbread version. Thankfully having made a template for the whoopee pie that could be reused making them was quick and painless. I did find the gingerbread batter was much thicker than the sweet potato so it took a little more work to pipe the batter on to the silpats but it was no different than using a cookie press.
One of the many things about this treat I found interesting was that for the wet portion it used a combination of molasses, sour cream, and oil. Once mixed together it looked like melted chocolate! Certainly wouldn’t want to mistake it for that…
- FOR THE WHOOPEE PIE:
- Dry ingredients
- 408 grams All-purpose Flour
- 2 tsp. ground ginger
- 1 tsp. ground cinnamon
- 1 tsp. baking soda
- 1/2 tsp. table salt
- 1/2 tsp. ground nutmeg
- Cream together
- 113 grams Unsalted butter, room temperature (8 Tbsp.)
- 220 grams packed brown sugar
- 1 egg
- 1 tsp. vanilla extract
- Wet ingredients
- 120 grams sour cream
- 106 grams molasses
- 2 ounces vegetable oil
Start with preheating your oven to 350ºF. Then mix together all of your dry ingredients and set aside. Cream together the butter, sugar, egg and vanilla until it’s light and fluffy. Meanwhile mix together your wet ingredients into a bowl with a pour spout. Once your butter mixture is light and fluffy add half the flour and mix just till combine then half the molasses mixture and mix till combine. Repeat until all your wet and dry ingredients are added and you don’t see any more streaks of flour over unmixed molasses.
Scoop or pipe the batter onto silpats ensuring similar sizes. I make 1 ½ inch circles on a large piece of paper and then lay the silpat over it. This gives me a guide to work with. After piping my pies I press the tops down with the back of a spoon to smooth out. I then simply transfer the silpat to the cookie sheet and bake for 10-12 minutes. Depending on your oven and size of whoopee pies it may take longer or short. Cool on a wire rack.
(A tip for piping bags: Pace the bag into a large cup folding the top over the edge. This way you have a hard edge to scrape your spatula against and can pack the better in. Then just pull the top back up and start twisting and squeezing to work your batter to the tip.)
FOR THE FILLING:
- 113 grams Unsalted Butter, room temperature
- 8 Tbsp. Shortening
- 7 ounces Marshmallow Creme
- 1 Tbsp. Spiced Rum
- ¾ teaspoon Nutmeg
- 1 ½ cups sifted powdered sugar
Making the filling is quick and simple. In the bowl of a stand mixer fitter with the paddle attachment cream the butter and shortening until combined and smooth. Stop the mixer and add the marshmallow creme, rum, and nutmeg. Beat until fully combined. Stop the mixer and add the powdered sugar. Slowly restart the mixer increasing the speed ensuring you don’t send all your powdered sugar flying out of the bowl in one big poof! Raise the speed and continue to beat until the filling is fluffy.
Lay your whoopee pies out so half are turned upside down. Pipe the filling on to the ones that are upside down. Holding the tip of the bag about a ¼ inch away from the cookie squeeze until you’re about a ¼ inch away from all the sides. For the size pie I did this ended up being about ½-1 ounce of filling each. Simply squish the right side up pie on top until the filling is at the edge without going past the edge.
(To store the whoopee pies place on a cookie sheet and stick in the freezer. Once hard bag and freeze.)