Lemon ginger-spice whoopie pies

  • 55 mins cooking
  • Makes 28 Item
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Lemon ginger-spice whoopie pies
  • 125 gram unsalted butter, softened
  • 1/2 cup (110g) firmly packed dark brown sugar
  • 1 egg
  • 1 1/4 cup (185g) plain (all-purpose) flour
  • 1/4 cup (35g) self-raising flour
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 3 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 cup (125ml) buttermilk
  • 2 tablespoon golden syrup or treacle
  • 20 gram glacé ginger, sliced thinly
Lemon filling
  • 125 gram mascarpone cheese
  • 125 gram cream cheese, softened
  • 1/4 cup (40g) icing (confectioners') sugar
  • 2/3 cup (160ml) thickened (heavy) cream
  • 2 tablespoon lemon curd
Lemon icing
  • 3/4 cup (120g) icing (confectioners') sugar
  • 10 gram butter, melted
  • 1 tablespoon lemon juice


Lemon ginger-spice whoopie pies
  • 1
    Preheat oven to 200°C (180°C fan forced). Grease and line oven trays with baking paper.
  • 2
    Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Beat in sifted dry ingredients, buttermilk and golden syrup, in two batches, on low speed, until mixture is smooth.
  • 3
    Drop heaped teaspoons of mixture onto trays, about 4cm (1½ inches) apart.
  • 4
    Bake pies about 8 minutes. Cool on trays.
  • 5
    Meanwhile, make lemon filling, beat cheeses and sugar in small bowl with electric mixer until smooth, beat in cream. Fold in curd for marbled effect.
  • 6
    Lemon icing. Combine sifted icing sugar and remaining ingredients in small bowl.
  • 7
    Sandwich pies with filling. Drizzle icing over pies, top with glacé ginger.


You can use bought lemon curd or lemon butter in this recipe or make your own. To make lemon curd, whisk 2 egg yolks and ¼ cup caster (superfine) sugar in small heatproof bowl until pale and thickened. Whisk in 1 teaspoon finely grated lemon rind and 2 tablespoons lemon juice, stir over small saucepan of simmering water about 12 minutes or until mixture coats the back of a spoon. Remove from heat, gradually whisk in 60g chopped cold unsalted butter until combined between additions. Cover, refrigerate overnight.

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