Whoopie! It's Vegan :)
As if that's never been said before... Happy May Day. Today the talk on Facebook has been all of the snow we've been getting in Colorado. Like, a lot of snow. I think Alaska is more "springy" than Colorado right now. Anyway, here's a gem that I've concocted on this lovely day because rather than getting myself into "summer shape" my body has decided that it's going to find more ways to get insulated! Whoopie!
I've also decided that Whoopie Pies are going to make a serious come-back and become the next confection craze. My suggestions for the Food Network's next reality show (which I think they have far too many of)? "Whoopie Wars".
Okay, sorry. Without further ado. My first Vegan "Original Whoopie" I hope the recipe format is okay. I prefer it this way because I hate having to scan between ingredients and instructions when I'm making stuff.
- Preheat oven to 400F.
- Place parchment on cookie sheets.
- In a measuring cup mix together:
1 Cup Unsweetened Almond Milk
1 Tbsp Cider Vinegar
- In a small bowl sift together:
2 1/3 Cup Flour
1 Tbsp Baking Powder
2/3 Cup Dutch Processed Cocoa
1/4 tsp Salt
- In electric mixer cream together:
1/3 Cup Vegan "Butter" or Margarine
1 Cup Sugar
- While that's creaming make Egg Replacer:
3 Tbsp Hot Water
2 Tbsp Egg Replacer Powder such as Ener-g
- Cream "Butter" mixture with "Egg" mixture
- Alternate adding in flour mixture and milk mixture in three additions and mix until just combined.
- Using a cookie/ice cream scoop leveled on the side of the bowl place cookie dough on sheet with about a 1" "personal zone".
You can choose the size of the whoopie pie that you would like to have. I prefer to use a 1 oz. scoop with a squeeze release. They turn out whoopie pies that have about a 2" diameter.
- Bake for 8-10 minutes. Do not over bake.
- Move to cooling rack immediately.
- While undergoing the baking process you can make the filling! Whoopie!
- In electric mixer. Cream together:
1/3 Cup Vegetable Shortening
1/3 Cup Vegan "Butter"
1 1/2 tsp Vanilla Extract
Pinch of Salt
- Do the oven cookie dance. Then, back at the electric mixer slowly add
1 Packet of your choice pudding flavor (check the ingredients to make sure it's vegan!)
2 Cups Confectioner's Sugar (.. I'm going to have to check that tomorrow..)
4 Tbsp Unsweetened Almond Milk
- Set your mixer to whip-like-crazy for 5-10 minutes depending on your mixer.
- Do the cookie dance a couple more times if necessary.
- Get out a 1 quart baggie, open, turn over the lip, and place inside of a cup with the lip-cuff over the top.
- Spoon filling into the baggie, cut the tip off (about a 1" opening to make life easier)
- Squeeze a generous amount onto the flat side of one cookie and then top with the flat side onto the cream.
* Makes approximately two dozen whoopie pies when using the 1 oz. scoop.
* Note, these guys like to stay cool. They won't faint when hot, but they're better cool.
