My kids love Whoopie Pies. They laugh out loud and celebrate whenever I tell them that I am making them. This year, we will celebrate St. Patrick’s Day with family and friends, so I will be making our special St. Patrick’s Day whoopie pies to take along.
Deliciously soft and a little squishy, these pies won’t last very long. And I love that they are vegetarian, gluten and dairy free, so all of our friends can enjoy them together.
Whoopie Pies make every celebration just a little sweeter.
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| Prep Time | 30 minutes |
| Cook Time | 10-12 minutes |
| Servings |
pies
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- 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
- 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
- 3-4 drops green food coloring vegan, if desired
- sprinkles vegan, if desired
Ingredients
Batter
Filling
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- Preheat oven to 350°.
- 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.
- In a separate bowl, combine the eggs and vegetable oil. Whisk well.
- Combine egg mixture to the dry and mix well. Batter will be stiff.
- Slowly add the hot coffee to the batter. Stir until completely incorporated.
- Add vanilla extract to the batter and stir until well blended.
- 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.
- Bake for 10-12 minutes. Transfer to a cooling rack and allow to cool completely.
- While cakes are cooling, prepare the filling. In a bowl, combine butter and vegetable shortening. Whip together until light and fluffy.
- 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.
- If desired, add food coloring, 1-2 drops at a time until frosting reaches desired color.
- If filling is too thick, add milk 1 tablespoon at a time, blending well after each addition until frosting reaches the desired consistency.
- 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.
- If desired, roll pies sides in sprinkles.
- Sift powdered sugar over tops of completed pies. To leave the shamrock in the middle of the pies, simply place a large shamrock shaped paper (I used a sticker) in the center of the pie. Sift powdered sugar over the pie and then carefully remove paper.
- Enjoy.
Store any leftover whoopie pies in an plastic storage bag in the refrigerator.
This Whoopie Pie recipe is gluten free, dairy free and vegetarian.
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