Wednesday, 12 November 2014

Guest Post: Jen's pumpkin whoopie pies

Jen is a regular at our cakeups and the baked goodies she brings along never fail to impress! Inspired by our "secondary colour" theme, Jen prepared some amazing mini pumpkin whoopie pies - a typical american sweet treat! Using mashed pumpkin was definitely a unique idea!

Thanks Jen for coming along and sharing the recipe!

Mini pumpkin whoopee pies

3 cups plain flour
2 tspn baking powder
1 tspn bicarb soda
1 tspn salt
1 Tbsp cinnamon
2 tspn ginger
1 tspn allspice
1/2 tspn cloves
1/2 tspn nutmeg
1 cup canola oil
1 1/2 cups white sugar
1 cup brown sugar
4 eggs
1 3/4 cup cooked mashed pumpkin (or canned pumpkin puree)
1 Tbspn vanilla
1 Tbspn orange zest
3/4 cup dried cranberries

Preheat oven to 170C.

In a large bowl, whisk together flour, baking powder, bicarb soda, salt, and spices. Set aside.
Fit mixer with whisk attachment, and in large mixer bowl, mix together oil and sugars for 3 minutes until well combined (it should look grainy).
Add eggs, one at a time, mixing well after each addition. Next, add pumpkin, vanilla, and orange zest and mix until well combined.
Switch to paddle attachment, and slowly add flour mixture on lowest setting, until just combined. Stir in the dried cranberries.
Use a small ice cream scoop (mine was a #60 - about the size of a Tablespoon) to portion out pies on a cookie sheet lined with baking paper. Bake 8-10 minutes, until pies spring back when lightly touched.
Cool on wire rack before sandwiching together with cream cheese frosting (recipe below). Dust generously with icing sugar to avoid pies sticking together.
Makes 60 mini whoopie pies


Maple cream cheese frosting

250 grams cream cheese
3 Tbspn unsalted butter
3/4 tspn maple extract
2 1/2 cups icing sugar

Beat butter and cream cheese in electric mixer on medium speed. Add maple and beat well. Gradually add icing sugar, beating continuously until smooth and creamy. Chill 2-3 hours to thicken before using.

Recipe adapted from:

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