Whoopie Pies

Whoopie Pies. You can’t help but smile when you say it. Whoopie Pies are a fun dessert for any day but we chose to make them for our family St. Patrick’s Day dessert.

We are always looking for fun ways to celebrate holidays as a family. On St. Patrick’s Day, we love to celebrate being Irish with the rest of the world.

We start our day with Irish Soda bread and parades and finish it with a dinner of corn beef and cabbage and these chocolate, mint filled whoopie pies for dessert.

Free of dairy and gluten, these whoopie pie are the perfect ending for our day.

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Whoopie Pies

If you do not care for mint, replace the mint extract with vanilla extract in the filling.

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Course

Dessert

Prep Time

30 minutes

Cook Time

10-12 minutes

Servings

pies MetricUS Imperial

Ingredients

Batter

• 3 cups all purpose gluten free flour mix with xanthan gum
• 2 cups granulated sugar
• 1/3 cup cocoa powder
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3 eggs
• 1/2 cup vegetable oil
• 3/4 cup coffee hot
• 1 tsp vanilla extract

Filling

• 8 Tbsp butter substitute
• 8 Tbsp vegetable shortening
• 3 cups powdered sugar
• 1 tsp mint extract may substitute vanilla extract
• 2-3 Tbsp non dairy milk unflavored, I use cashew milk
• 3-4 drops green food coloring if desired
• sprinkles if desired

Course Dessert Prep Time 30 minutes Cook Time 10-12 minutes Servings pies MetricUS Imperial Ingredients Batter 3 cups all purpose gluten free flour mix with xanthan gum 2 cups granulated sugar 1/3 cup cocoa powder 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 3 eggs 1/2 cup vegetable oil 3/4 cup coffee hot 1 tsp vanilla extract Filling 8 Tbsp butter substitute 8 Tbsp vegetable shortening 3 cups powdered sugar 1 tsp mint extract may substitute vanilla extract 2-3 Tbsp non dairy milk unflavored, I use cashew milk 3-4 drops green food coloring if desired sprinkles if desired

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Instructions

Batter

1. Preheat oven to 350°.
2. In a large bowl, measure out the gluten free all purpose flour mix, sugar, cocoa powder, baking powder, baking soda and salt. Whisk well until well incorporated.
3. In a separate bowl, combine the eggs and vegetable oil. Whisk well.
4. Combine egg mixture to the dry and mix well. Batter will be stiff.
5. Slowly add the hot coffee to the batter. Stir until completely incorporated.
6. Add vanilla extract to the batter and stir until well blended.
7. Drop evenly spaced rounded tablespoons of batter on parchment paper or silpat covered baking sheet. Gently form into a circle. The batter will spread. I only bake 6 on each baking sheet.
8. Bake for 10-12 minutes. Transfer to a cooling rack and allow to cool completely.

Filling

1. While cakes are cooling, prepare the filling. In a bowl, combine butter substitute and vegetable shortening. Whip together until light and fluffy.
2. With mixer on low, slowly add powdered sugar to the bowl. Once all the powdered sugar is incorporated, add mint extract then blend on medium low until smooth and creamy.
3. If desired, add food coloring, 1-2 drops at a time until frosting reaches desired color.
4. If filling is too thick, add milk 1 tablespoon at a time, blending well after each addition until frosting reaches the desired consistency.

Assembly

1. Pipe or spoon a generous amount of filling on the bottom of a circle. Top with another circle, gently pressing down into the filling. Repeat with remaining circles and frosting.
2. If desired, roll pies sides in sprinkles.
3. Sift powdered sugar over tops of completed pies.
4. Enjoy.

Recipe Notes

Store any leftover whoopie pies in an plastic storage bag in the refrigerator.

This Whoopie Pie recipe is dairy free, gluten free and vegetarian.

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Renee Lumbreras