Gingerbread Whoopie Pies with Cranberry Curd Buttercream

 
Gingerbread Whoopie Pies with Cranberry Curd Buttercream | All Purpose Flour Child

It doesn't get much more Christmasy than gingerbread and cranberries!  Spicy rich little molasses cakes sandwiched together with bright and tart cranberry curd buttercream are a perfect match.  These delicious little cakes are the perfect little sweet bite to bring to a holiday party and share or even wrap up and give as a gift or cookie swap!  


Gingerbread Whoopie Pies with Cranberry Curd Buttercream

makes 15 whoopie pies

Whoopie Pies

3 1/2 c all purpose flour
2 t cinnamon
1 t ground ginger
1/4 t ground cloves
1/4 t ground nutmeg
crack of black pepper
1 t baking soda
1 t baking powder
1 t salt
1/2 c (1 stick) butter, softened
3/4 c brown sugar
2 eggs, room temperature
1/2 c molasses
3/4 c buttermilk

 

Cranberry Curd

12 oz whole cranberries, washed
1/4 c water
1/4 c orange juice, freshly squeezed
3/4 c sugar
4 egg yolks
zest of 1 orange
4 T butter, cut into cubes

Buttercream

1/4 c butter, room temperature (1/2 a stick)
1 1/2 c powdered sugar, sifted
1 c cranberry curd

Make the Cranberry Curd

In a saucepan over medium heat, combine the cranberries, water, and orange juice.  Cover and allow to simmer gently until cranberries pop and have softened, about 15 minutes.  Strain the cranberries over a mesh strainer and pour the puree back into the saucepan.  Set aside.  Whisk together the egg yolks and sugar until pale in color.  Over medium heat, add the egg mixture in with the cranberry puree and whisk constantly until the consistency thickens enough to coat the back of a spoon.  Remove from heat and stir in the butter and orange zest.  Allow to cool completely before placing in an airtight container in the fridge.

Make the Whoopie PIes

Preheat oven to 350 degrees.  In a large bowl, whisk together the flour, spices, soda, and salt.  Set aside.  In the bowl of an electric mixer, cream together the butter and brown sugar until fluffy.  Add the egg and molasses and beat to incorporate.  With the mixer on low, alternate adding the buttermilk and dry ingredients in three additions.  Using an ice cream scoop or spoon, place dollops of batter on a parchment-lined baking sheet about an inch apart.  Bake for about 10-12 minutes, until tops have puffed and are firm to the touch.  Let cool before assembling.

Assemble the Whoopie Pies
In the bowl of a stand mixer, whip together the butter and powdered sugar until fully.  Add in the cranberry curd and whip until fully incorporated. Dollop about a tablespoon of buttercreamonto one half of a whoopie pie and sandwich with another.  Dust with powdered sugar if you'd like.

Gingerbread Whoopie Pies with Cranberry Curd Buttercream | All Purpose Flour Child
Gingerbread Whoopie Pies with Cranberry Curd Buttercream | All Purpose Flour Child
Gingerbread Whoopie Pies with Cranberry Curd Buttercream | All Purpose Flour Child
Gingerbread Whoopie Pies with Cranberry Curd Buttercream | All Purpose Flour Child
Gingerbread Whoopie Pies with Cranberry Curd Buttercream | All Purpose Flour Child
Gingerbread Whoopie Pies with Cranberry Curd Buttercream | All Purpose Flour Child
Gingerbread Whoopie Pies with Cranberry Curd Buttercream | All Purpose Flour Child
Gingerbread Whoopie Pies with Cranberry Curd Buttercream | All Purpose Flour Child
Gingerbread Whoopie Pies with Cranberry Curd Buttercream | All Purpose Flour Child
Gingerbread Whoopie Pies with Cranberry Curd Buttercream | All Purpose Flour Child
Gingerbread Whoopie Pies with Cranberry Curd Buttercream | All Purpose Flour Child