Gingerbread Whoopie Pies with Eggnog Filling

Have I got a wonderful treat to put on Santa’s cookie tray this year! These delicious gingerbread whoopie pies with eggnog filling are overflowing with christmas cheer. I love the smell and taste of gingerbread goodies this time of year. As you may remember I had only heard of these wonderful cakes about six months ago. Since then I have tried three different recipes, I can’t get enough! If you were wondering, like I was, the origin of the name, it is attributed to Amish children that exclaimed “whoopie!” upon discovering these cakes inside their lunch boxes. Whoopie pies had their start in Pennsylvania Amish country and has since spread across the United States and can be found as far as Hawaii. For those who are wondering, you can freeze these beauties by placing them on a sheet pan in the freezer for an hour and then transferring to freezer bags.  If you don’t like the egg nog filling you can always use the traditional marshmallow filling. Whether you call these desserts gobs, hucklebucks, or whoppie pies, I call them delicious and I am sure you will too! :)


Gingerbread Whoopie Pies with Eggnog Filling

Yield: 20 whoopie pies

Ingredients:

For the Whoppie Pies:
3 cups all purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 stick (8 tablespoons) unsalted butter, room temperature
1 cup packed brown sugar
1 egg, room temperature
1 teaspoon vanilla extract
1/2 cup sour cream, room temperature
1/3 cup molasses
1/4 cup vegetable oil

For the Eggnog Filling:
1 stick (8 tablespoons) unsalted butter, room temperature
8 tablespoons vegetable shortening
1 cup marshmallow creme
1 tablespoon dark rum
3/4 teaspoon ground nutmeg
1 1/2 cups sifted powered sugar

Directions:

Position a rack in the center of the oven and preheat to 350°. Line two baking sheets with parchment paper.
In a medium bowl, whisk together the flour, ginger, cinnamon, baking soda, salt, and nutmeg;set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes.
Add the egg and vanilla and beat until combined.
In a two-cup measuring cup with a pour spout, whisk together sour cream, molasses, and oil.
Alternately mix the flour mixture and sour cream mixture to the batter and beat on low until incorporated, starting and ending with the flour mixture.
Drop by tablespoons of batter onto the prepared baking sheets at least 2 inches apart.
Bake one sheet at a time for about 10 minutes each, or until the rounds spring back when pressed gently. Remove from the oven and let the cakes cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together butter and shortening on medium speed until combined. Beat in marshmallow creme until combined. Beat in rum, nutmeg, and powered sugar on medium speed until the mixture is smooth and fluffy, about 3 minutes.
Pipe filling through a decorating bag onto the flat side of a cooled cake. Top with another cake, flat side down. Repeat with the remaining cakes and serve.

Source: Cuisine at Home, December 2010