Gingerbread Whoopie Pies with Lemon-Molasses Swirled Fluffy Frosting

Name: Gingerbread Whoopie Pies with Lemon-Molasses Swirled Fluffy Frosting
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 59 milliliters light brown muscovado sugar; 2 Tbsps dark brown muscovado sugar; 59 milliliters (3 ounces) buttermilk; 177 milliliters pure cane sugar; 1 pinch Pinch cream of tartar; 3 Tbsps finely diced crystallized ginger; 1 large egg; 2 larges egg whites, at room temperature; 2 larges egg yolks; 414 milliliters all-purpose flour; 1 Tbsp finely grated fresh ginger; 79 milliliters granulated sugar; 1 teaspoons ground cinnamon; 1 teaspoons ground cloves; 1 teaspoon ground ginger; 59 milliliters lemon juice; 59 milliliters fresh lemon juice; 1 Finely grated zest of lemon; 59 milliliters (3 ounces) molasses; 2 Tbsps molasses; 0 teaspoons freshly ground nutmeg; 1 pinch Pinch salt; 1 teaspoons fine sea salt; 2 Tbsps unsalted butter, cut into 1/2-inch cubes; 6 Tbsps unsalted butter, softened; 1 teaspoons pure vanilla extract; 2 Tbsps vegetable oil; 1 Tbsp cold water

Gingerbread Whoopie Pies with Lemon-Molasses Swirled Fluffy Frosting might be just the dessert you are searching for. One serving contains 317 calories, 4g of protein, and 12g of fat. This recipe serves 12. This recipe covers 7% of your daily requirements of vitamins and minerals. Christmas will be even more special with this recipe. A mixture of salt, ginger, granulated sugar, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 3 hours and 30 minutes. It is a good option if you're following a vegetarian diet.

Instructions

For the gingerbread: Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Line baking sheets with parchment paper and lightly spray with nonstick baking spray.

Ingredients you will need

Baking Spray

Equipment you will use

Baking Paper

Baking Sheet

Whisk together the flour, salt, baking soda, ground ginger, cinnamon, cloves, and nutmeg in a small bowl and set aside.

Ingredients you will need

Ginger Powder

Baking Soda

Cinnamon

Clove

Nutmeg

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Combine the butter, oil, and sugars in the bowl of a stand mixer and beat using the paddle attachment and until light and fluffy.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Stand Mixer

Bowl

Add the egg and fresh ginger and beat until combined.

Ingredients you will need

Fresh Ginger

Egg

Combine the molasses and buttermilk in a measuring glass.

Ingredients you will need

Buttermilk

Molasses

Add the flour mixture and buttermilk/molasses mixture alternately in 2 batches, starting and ending with the flour, and mix until just combined.

Ingredients you will need

Buttermilk

Molasses

All Purpose Flour

Remove the bowl from the stand and fold in the crystallized ginger. Cover and refrigerate the batter for 20 minutes.

Ingredients you will need

Candied Ginger

Equipment you will use

Bowl

Using a small ice cream scoop, scoop 6 mounds batter onto a baking sheet, spacing the mounds about 3 inches apart.

Ingredients you will need

Ice Cream

Mounds Bar

Equipment you will use

Ice Cream Scoop

Baking Sheet

Bake until the cakes just spring back when touched (should be ever so slightly under-baked because the cakes will continue to bake on the hot baking sheets), about 10 minutes.

Equipment you will use

Baking Sheet

Oven

Remove to a baking rack and let sit on the sheet pan for 5 minutes.

Equipment you will use

Frying Pan

Remove from the baking sheets and let cool completely on a baking rack, about 10 minutes.

Equipment you will use

Baking Sheet

For the filling: Bring a medium pot with 1-inch water and bring to a simmer over medium-high heat. Reduce the heat so that the water is at a bare simmer.

Ingredients you will need

Water

Equipment you will use

Pot

In the bowl of an electric mixer, combine the egg whites, lemon juice, water, sugar, zest, cream of tartar and salt and whisk until combined and slightly foamy, about 1 minute.

Ingredients you will need

Cream Of Tartar

Lemon Juice

Egg Whites

Sugar

Water

Salt

Equipment you will use

Hand Mixer

Whisk

Bowl

Place the bowl over the simmering water and stir with a rubber spatula until it reaches 160 degrees F, about 2 minutes.

Ingredients you will need

Water

Equipment you will use

Spatula

Bowl

Remove the bowl from the water and place it on the mixer stand. Using the whisk attachment, beat the mixture at high speed until it forms, stiff peaks and is cool, about 7 minutes.

Ingredients you will need

Water

Equipment you will use

Blender

Whisk

Bowl

Add the vanilla extract and beat for 10 seconds longer.

Ingredients you will need

Vanilla Extract

Remove from the stand and gently fold in the lemon curd then molasses, leaving streaks of curd and molasses in the filling.

Ingredients you will need

Lemon Curd

Molasses

Place a large dollop of the filling on the center of the flat side of half the cakes. Top with the flat side of the remaining cakes and gently press until the filling spreads to the edge of the cake.

Combine lemon juice, sugar and salt in a small saucepan and bring to a boil over high heat.

Ingredients you will need

Lemon Juice

Sugar

Salt

Equipment you will use

Sauce Pan

Whisk together the eggs in a small bowl and temper in the lemon juice. Return mixture to the pan and cook over medium heat, stirring with a wooden spoon, until the mixture thickens and coats the back for a spoon.

Ingredients you will need

Lemon Juice

Egg

Equipment you will use

Wooden Spoon