i've never eaten whoopie pies before, and wasn't really sure what they were.
and I have made them far too big too - i'll remember that for next time, for there will be a next time, as they are delicious!
first of all you make the batter and then put little piles of the batter on lined baking trays (making sure that you make an even number)
when they are cool you then pipe some vanilla buttercream icing on the flat side of one of the cookie/cakes and squish another one on top. and that is it!
I used Doron Petersan's recipe from her amazing book 'Sticky Fingers' Sweets: 100 Super-Secret Vegan Recipes'.
Am not sure if I'm allowed to copy her recipe here... and really, you probably need the book!
but anyways.. this is pretty much what you do (I'm cutting it down a bit...)
batter for the cookies
2 1/4 cups of all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda (that's bicarbonate of soda if you are in the UK)
1/2 teaspoon salt
1/2 cup margarine (Doron recommends Earth balance but as far as I know you can't get it in the UK, my favourite is Vitalite)
1 cup brown sugar
11/2 teaspoons egg replacer
2 tablespoons water
1 teaspoon vanilla extract
1 cup soy milk (I used almond)
here Doron says to use 1/4 cup and 2 tablespoons of vegetable shortening and 2 tablespoons of vegan margarine. I just used 1/4 cup and 4 tablespoons of vitalite
11/2 cups powdered sugar/icing sugar
1 teaspoon vanilla extract
1/2 to 1 tablespoon soymilk as needed (I used about 1/2 tablespoon of almond milk)
- heat the oven to 350F which is 176 centigrade, tho I went for 200centigrade which is pretty much what temp I cook everything on
- line your trays with parchment paper
- in a large bowl cream the margarine and sugar until light and fluffy
- mix the egg replacer and water then add to the butter mixture along with the vanilla extract.
- in another bowl sieve the flour, baking powder, baking soda and salt
- alternate between adding the flour mixture and the soy milk to the butter/sugar mixture and combine well. (doren is using a mixer but I don't have one)
- using an ice cream scoop, scoop mounds of dough (20 for large or 40 for small pies... as already mentioned I made mine too big so only ended up scooping 14 cookies, therefore making 7 pies) on to the trays
- bake until the cookies puff up and the edges are golden and a toothpick inserted into the center of a cookie comes out clean. It takes about 17-19 minutes and you need to turn the trays round half way through.
- let cool completely on the pans while you make the filling. (i've only just read this bit... I let them cool on a wire rack)
- to assemble: fill a pastry bag with the filling, pipe a large dollop on the flat side of one of the cookies and top with another cookie like a sandwich.
(to make the filling, it's just the usual buttercream - sieve icing sugar on to margarine and stir (or use a mixer) until combined and fluffy, add extract and milk )