Cranberry Spice Whoopie Pies
Traditionally, cranberries graced feasts from Samhain through Yule. These bright, red berries made the perfect addition to the frosting for these whoopie pies. Offering a balancing tartness to the sweet buttercream along with rejuvenation and healing for the winter season.
The spice cakes feature many of the herbs and spices associated with Yule and the Winter Solstice. I used a blend of cinnamon, clove, allspice, and nutmeg for a potent dose of prosperity, luck, and protection as we head into the new year.
Ingredients
For the cranberry compote:
1 C cranberries
1/2 C sugar
2 lemons, juice and zest
2 T bourbon
1 tsp vanilla extract
For the frosting:
2 C unsalted butter
8 C powdered sugar (10X works best)
1/2 C (up to 1 C) cranberry compote, flavor to taste
1 tsp vanilla extract
1/2 tsp salt
1-3 T heavy cream
For the cakes:
429g (3 1/2 C) all-purpose flour
1 C brown sugar, light
1 C buttermilk
11 T unsalted butter
2 eggs
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 T cinnamon
1 tsp allspice
1/2 tsp clove
1/4 tsp nutmeg
Ritual
Combine all the ingredients for the compote into a small saucepan over medium heat. Zest one of the lemons into the saucepan, and use the juice from both lemons.
Bring it to a simmer, and turn the heat down to medium-low. Allow everything to simmer for about 15 minutes, stirring regularly to prevent burning. Most of the liquid should have evaporated, and you should be left with a thick, jam-like consistency. Remove from the stove, and allow to cool.
Preheat the oven to 350 F. Line two or three baking sheets with parchment paper or silicone baking mats.
Sift all the dry ingredients together into a mixing bowl. You can also whisk together if you don’t have a sifter.
Meanwhile, beat the butter and sugar together in the bowl of a stand mixer with the paddle attachment. You can also use a handheld mixer and get an upper arm workout in. You’ll want to mix at medium speed for several minutes until the mixture is light and fluffy.
Add the vanilla extract and then the eggs one at a time. Mix for a few minutes between each addition, and be sure to scrape down the side of the bowl in between additions.
Begin with the dry ingredients, mixing about a third into the butter mixture at a medium-low speed until just combined. Then slowly pour in about half of the buttermilk until just combined. Scrape down the sides and bottom of the mixing bowl. Add in another third of the flour mixture, followed by the remaining buttermilk. Scrape the sides and bottom again, and add the last of the flour mixture. Mixing until just combined.
I use a 1.5 T cookie scoop to drop the batter onto the cookie sheets. I can usually fit about 12 to each sheet, and you should get around 36 total. The batter will spread slightly but not too much, so give them a good 1-2 inches breathing room on the sheet. Bake for 10-12 minutes. The cakes should be set when they’re ready to come out - no jiggle and a light golden brown on the bottom. Remove from the oven and allow to cool on racks.
While you’re baking the cakes, you can begin preparing the frosting. Put all the butter into the bowl of your stand mixer, or use a handheld mixer. Beat with the paddle mixture until light and fluffy. Start by adding in a 1/2 C of the cranberry compote and begin gradually adding in the powdered sugar a cup at a time. Use at least 1 T of the heavy cream as this helps keeps your frosting smooth. Continue adding sugar and compote to taste until you have a smooth, thick frosting.
Once your cakes have cooled completely, it’s time to frost those bbs. I have a 3T cookie scoop that I use to make frosting quick and easy. You can use a piping tip and icing bag or a regular old spoon depending on your preference. Scoop the frosting onto the flat side of one cake and sandwich with a second cake. Repeat until you’ve sandwiched all your whoopie pies. Keep these in an airtight container for up to a week in the fridge or about 3 days at room temp. These are best enjoyed at room temperature, so the frosting has a nice consistency.
Magical Properties
CRANBERRY MAGIC
Element: Water, Fire
Planet: Mars
Zodiac: Scorpio, Sagittarius
Chakra: Root
Sabbats: Samhain, Yule
Seasons: Autumn, Winter
Offerings: Abundance, Healing, Rejuvenation, Love, Lust