1-1/2 c. flour1-1/2 tsp. baking soda
2 tsp. ground ginger
5 T butter, softened
generous 1/3 c. vegetable shortening
scant 1/2 c. dark brown sugar
2 T molasses
1 large egg, beaten
generous 1/3 c. milk
Ginger Cream Filling: Place 1 cup full-fat cream cheese, 1 c. confectionary sugar, 4 T heavy cream in a bowl and beat with an electric mixer and beat until smooth. Stir in 2 pieces of finely chopped preserved ginger.
Sift together the flour, baking soda, ginger and salt. Place the butter, vegetable shortening and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Beat in the molasses and egg followed by half of the flour mixture and then the milk. Follow with the rest of the flour mixture and mix until fully incorporated.
Make 20 cakes either in a prepared whoopie pie pan, muffin tin, or mounded on prepared cookie sheets. Bake in a preheated (350 degree) oven 11-13 minutes until risen and just firm. Cool for 5 min, transfer to a cooling rack and let cool. Freeze on parchment paper on a cookie sheet in a freezer before storing in ziploc bags until ready to fill.
