Category Archives: whoopie pie

ginger v maple

Christmas means gingerbread. That’s a given. There was no way around it.

But my fridge demanded a clear out before I could get down & dirty with any more holiday baking…  and it seemed a crime to waste a bowl full of fluffy maple cream cheese frosting… So I went wild.  Gingerbread + Maple Frosting.  Yep, that’s right, I dared to pair two such mighty flavours… and while others might balk, I think it tasted divine.

Gingerbread Cupcakes (from Crazy About Cupcakes by Kristina Castella)
Makes 20-24

1/4 pound (1 stick) unsalted butter, at room temp
1/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2/3 cup light molasses
2 teaspoons lemon zest (I omitted this)
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 1/4 teaspoons ground ginger
1/2 teaspoon ground cloves
1 cup sour cream (I used yoghurt instead, as that was what I had on hand)
* I also added 2 tablespoons of chopped crystallized ginger for an extra spicy kick

1. Preheat the oven to 375 F (350 F for dark pans). Insert liners into a medium cupcake pan.
2. In a large bowl cream the butter and sugars together with an electric mixer on medium speed until fluffy, 3-5 minutes. Add the egg, molasses, and lemon zest to creamed mixture. Beat well.
3. In a separate bowl combine the flour, baking soda, cinnamon, ginger, and cloves.
4. Add portions of the dry ingredients to the creamed mixture, alternating with portions of the sour cream, until they are completely integrated, about 30 seconds.
5. Fill the cupcake liners 2/3 full. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean. Cool cupcakes in pan on a wire rack.

*To be completely honest, I found these just a wee bit dense, slightly more muffin than cupcake-like, but the spices were perfect and I ended up gobbling 4 anyway..so give ’em a go and let me know what you think.  Ironically, I used this recipe instead of this month’s MSC pick because so many of my lovely bakemates found that one dense and dry. doh. I thought the sour cream / yoghurt would offer more moisture and a lighter texture, but perhaps not.  That’ll teach me to shirk my monthly duties. Although I wasn’t enamoured with the cupcakes themselves, I think the recipe works beautifully for whoopie pies.  To make whoopies (hyuk hyuk), line a cookie sheet with parchment paper and use a piping bag to pipe out 2 inch rounds of dough.  Bake them for about 5 minutes until puffy and golden at the edges (sorry, can’t remember exactly how long they took).  Fill with maple cream cheese frosting and enjoy xx

Maple Cream Cheese Frosting

12 oz. cream cheese
4 oz. unsalted butter (cut into small chunks)
5-7 cups powdered sugar
3 Tbs. maple syrup
1 tsp. maple extract (if you’re lucky enough to have it!)

Bung the cream cheese and butter in the food processor and whizz til combined.  Add 3 cups of the powdered sugar along with the maple syrup and maple extract, then whizz again.  Add the rest of the powdered sugar cup by cup, processing after each addition, until you get the desired consistency

Advertisements

Leave a comment

Filed under cupcakes, frosting, holidays, Uncategorized, whoopie pie

SMS: making whoopie… (hahaha)

Righto, we’re on a pumpkin roll here – what with Halloween around the corner and Thanksgiving not far behind (yay! yay!) – so this week’s SMS pick was a perfect follow on to the pumpkin patch cupcakes in my last post.  Melissa might refer to these as ‘cookie cakes’, but to me they’re whoopie pies and worth the namesake shout.  Funnily enough, I only had my first pumpkin version (you get chocolate too) last month after a pilgrimmage to Baked (of ‘Sweet & Salty Cake’ fame).  This involved a mahoooossive trek to Red Hawk that left me in a slightly sour mood.. which turned very sour when I realized they only had one cake on offer…that’s just mean. But luckily, they also had pumpkin whoopies, which sweetened the deal no end.  Since then, I’ve had me a cravin’!

IMG_1647

"What's in a name? That which we call a review.."

This recipe was super easy – notwithstanding the turmoil encountered when trying to find pumpkin puree.. in England. during the ‘Great Pumpkin Crisis of 2009’.  (See my pumpkin patch post for details.. if you really want…but it’s actually irrelevant – all is well, Waitrose saved the day).  I swapped the molasses for maple syrup, cranked up the cinnamon (always) and used my favourite cream-cheese frosting recipe in place of Melissa’s filling.   (It’s not too different, but I’ve added it below anyway).  All in all, I give these babies a 5/5 on ease and 5/5 on taste/texture combo. YUM. I’m only offering 2/5 stars on accessibility of ingredients though… I might try getting proactive about this (instead of whinging endlessly for the next month) by starting a petition for equal rights to fair-priced pumpkin puree for expats.

Bite me

Bite me

Having bought Baked and failing so far to use it (shame on me), I was hoping to manage an SM vs B-Boys bakeoff.  The recipes seem similar, although the Baked version calls for vegetable oil in place of butter, relatively more puree and sugar in relation to flour, plus ground ginger and cloves…and the cream cheese fillings are *slightly* different too. Obviously I failed to get said bakeoff on in time for this post… but my whoopie-pie love just grows and grows, so I’ll get around to it soon! very soon!  But for now I’d just like to offer Debbie a big, fat, (cream) cheesey thanks for her perfect seasonal pick! Please check out the SMS blogroll to see what the others put together! with filling… x

Pipeworthy cream-cheese frosting
4 oz. butter (relatively room temp)
8 oz. cream cheese  (take your pick – room temp or straight from the fridge.. it’s freeing, no?)
5 cups icing sugar (yes, 5. prepare for the high)

Directions: Whiz the butter and cream cheese in the food processor until combined (no big, separate lumps.. but don’t overprocess).  Add half the sugar and whizz again.  Scrape down the sides and add the rest of the sugar cup by cup (stopping to scrape down the sides) until you’re happy with the consistency.  Use at this point or pop the whole lot in the fridge for a firm-up.  (I hate it soft ‘n soupy, can you tell?)

12 Comments

Filed under cake, cookies, whoopie pie