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1
For Cakes
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2
position rack in center of oven and preheat oven to 325.Line 2 baking sheets with parchment paper.
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3
Mix together the flour, ginger, cinnamon.
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4
cloves, nutmeg, baking soda and salt onto a sheet of waxed paper or foil
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5
In a large mixing bowl beat together butter, shortening, and brown sugar on low speed just until combined then increase to medium speed and beat until fluffy and smooth, about 5 minutes.
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6
Add the egg, beat well then then the molasses
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7
Add half of the flour mixture and half of the buttermilk to the batter.Add the remaining flour and buttermilk and beat until just combined
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8
Spoon 2 tablespoons batter 2 inches apart on parchment lined baking sheets.Bake one sheet at a time about 10=12 minutes until the pies springe back when pressed gently.
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9
Remove from the oven and let the cakes cool on the sheet for 5 minutes before transferring to a rack to cool.
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10
Spread filling evenly on half of pies, top with other half to sandwich filling between
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11
For Filling
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12
In a large bowl, beat butter with confectioners sugar on low,increasing to medium until mixture is crumbly, about 1 minute.Add the heavy cream and vanilla and beat until light and fluffy.
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13
Use as filling for the whoopee pies
