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Holiday Whoopie Pie Recipe

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One thing I really love about the holidays is the smell in the air at this time of the year: a mix of pine (from the fresh Christmas tree) and baked goods.  Mmmmm, holiday eating!

I’ve adapted this recipe from Toronto Star’s Cookie Calendar Day – Chocolate whoopie pies from Mabel’s Bakery for a dairy-free and egg-free frosting version (my daughter can have eggs in baked goods, not raw). The result?  It’s a fun recipe to make with children. AND they’re tasty, soft and chewy. As one of our guests said when he was on his fourth one, “They remind me of my childhood!”.

Ingredients:

Whoopie Pie

  1. 1-2/3 cup (410 ml) all-purpose flour
  2. 1 cup (250 ml) granulated sugar
  3. 1/4 cup (60 ml) cocoa powder
  4. 1 tsp (5 ml) salt
  5. 1 tsp (5 ml) baking powder
  6. 1 tsp (5 ml) baking soda
  7. 1/2 cup (125 ml) unsweetened almond milk
  8. 1/2 cup (125 ml) vegan margarine, at room temperature
  9. 1 large egg, beaten
  10. 1/2 cup (125 ml) hot water
  11. 1 tsp (5 ml) vanilla extract
  12. sprinkles and/or coloured sugar (for decorating)

Frosting

  1. 2 cups (500 ml) icing sugar
  2. 2 tbsp (30 ml) vegan margarine or vegetable shortening (Crisco)
  3. 2 tbsp (30 ml) water

*Store bought icing also works.  I tried the Duncan Hines Fluffy White Whipped Frosting and it worked beautifully!

Baking / Frosting Directions:

  1. Sift together flour, sugar, cocoa powder, salt, baking powder and baking soda
  2. Mix well
  3. Stir in almond milk, vegan margarine and egg (beaten) until smooth
  4. Stir in hot water and vanilla extract.
  5. Mix well. Batter will be runny
  6. Scoop batter into a piping bag (less messy that way)
  7. Pipe onto parchment-lined baking sheets at least 2″ (5 cm) apart. Batter sizes are at least 1.5″ in diameter
  8. Bake in preheated 350F (180C) oven or 325F (160C) convection until puffed but not cracked, about 12-15 minutes
  9. Cool to room temperature
  10. For frosting, mix icing sugar, vegan margarine and water until smooth. Set aside

Assembly Directions:

  1. Turn 1/2 the cookies upside down
  2. Pipe in frosting using a larger round tip.  Make it thick along the edgeswp02
  3. Add remaining 1/2 the cookies gently on top wp03
  4. Place sprinkles / coloured sugar in bowl
  5. Roll edge of each whoopie pie into the sprinkles wp04
  6. Place in sealed container or enjoy immediately! wp06

Makes approximately 24 child-sized whoopie pies, about 1.5-2″ in diameter.

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