I am told that whoopie pies are the new fairy cakes and are taking the baking world by storm. I can’t say if that is the case but they are rather yummy (although I’ll make them smaller next time, they are quite sweet and too much sugar and my two toddlers is not a fabby combination).
What whoopie pies are is simply two rounds of moist sponge stuck together with something sweet and sticky – sort of like a macaroon but without all the worries about eggwhites and getting them to rise. The mix is a bit different from your average sponge but can be made either by hand or as an all in one mix.
Dairy free vanilla whoopie pies
125g dairy free spread, preferably at room temperature
200g caster sugar
1 large egg
400g plain flour
1 1/2 tsp bicarbonate of soda
150ml oat milk with 1 tbsp lemon juice stired in (this makes a fake buttermilk and keeps them nice and moist)
1tsp vanilla flavouring (or a couple of drops of vanilla essence)
Pre-heat your oven to 200 degrees C.
Cream the dairy free spread and sugar together until light and fluffy. Beat in the egg and add half the buttermilk. Shift the plain flour and bicarbonate of soda together to get rid of lumps and add in some air. Then gradually stir into the creamed mix to make a fairly thick batter. If its a bit dry and heavy then add in some more of the buttermilk but bear in mind that you may not need all of it – you want the batter to be quite thick and not too watery.
Now this is the tricky part – there are special whoopie pie pans that you can buy but I was making these on holiday so didn’t have these and so went the old fashioned route.
Line a couple of baking trays with greaseproof paper then spoon onto them tablespoonfuls of the mix. Some people have suggested using an icecream scoop but this didn’t work for me. Instead I found spooning on the mix worked well. You want to make rounded heaps of the mix and hopefully fairly circular. Leave plenty of space around them because they will spread.
This mix should make enough for 10 pies, so 20 halves.
Pop in the oven for 10-12 minutes or until golden brown on top and then take out and pop onto a rack to cool.
When they are cool sandwich together with a dairy free buttercream filling. I make up half mine with lemon and half with chocolate – just add in a couple of tablespoons of cocoa powder to give you a dairy free chocolate buttercream (obviously having read the ingredients first to check that there isn’t anything in there that contains milk protein or lactose).
Serve up and watch them disappear. Mr Muddling rated these are very yummy birthday cakes!