28 October 2010
Pumpkin Whoopie Pies
Who doesn't love a good whoopie? I mean really even if you haven't ever enjoyed the indulgent-y goodness of a whoopie pie the word alone fills one with unencumbered joy. I think I may have mentioned in the last year of blogging my absolute idolatry of pumpkin anything. Pumpkin pancakes, smoothies, pies, cakes, pasta and even a pumpkin black bean enchilada have graced my taste buds and tummy since my transformation from vegetarian caterpillar to a beautiful vegan butterfly. Thus it seemed only reasonable that when the newest King Arthur Flour catalog arrived at my door with a recipe for pumpkin whoopie pies I needed to veganize it...and quick. Since that fate-filled day I have made these whoopie pies 6 or 7 times and each time I am discovering how to improve the recipe so they work with vegan ingredients. The first take was a mess, instead of whoopie pies I ended up with whoopie discs, quite crispy and thin. Yikes! A change here, a change there and finally I have something I can be proud of.
Pumpkin Whoopie Pies
1/2 cup Earth Balance, room temperature
1/2 cup canola oil
2 cups packed light brown sugar
2 T. molasses
1 tsp. baking powder
1 Tsp. baking soda
1 tsp. sea salt
2 tsp. ground cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. cloves
2 tsp. ground flax
2 T. water
1 can pumpkin
2 1/2 cups all purpose flour
Pre-heat oven to 350 degrees. Using a stand-up mixer cream Earth Balance, canola oil, and brown sugar until most of sugar is dissolved making a brown goo of sorts. Add molasses, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. In a small bowl whisk flax and water with a fork until a bit frothy, then add to batter. Mix for about 1 minute to get everything well combined the add pumpkin and mix for another 30 seconds. Finally add it flour 1/2 cup at a time and mix well until you get a light, fluffy whipped batter.
I discovered the best thing to use when baking these is a silpat or parchment paper, a greased pan will cause the whoopies to spread...eek!
Using a pastry bag and tip #5PT pipe small circles (for mini bite sized whoopies) or larger 2 inch diameter circles (for normal sized whoopies)
Pipe about two inches apart from one another. Place in oven and bake for 13 minutes (for minis) to 16 minutes (for regular). Remove from oven and let cool. Once cool pipe frosting on one whoopie and top with another creating a delicious pie!
1/2 cup Earth Balance
1/2 cup vegan cream cheese or shortening (either make for a great flavor)
2-3 cups powdered sugar (I never measure this, you just want to make sure the end result isn't too soft or runny, so increase powdered sugar until a nice thick but soft frosting emerges)
1 tsp. vanilla extract
2 tsp. ground ginger
In stand up mixer cream together the Earth Balance and cream cheese. Add in powdered sugar until desired consistency then add vanilla extract and ground ginger. When frosting is complete put into a piping bag and using a star tip pipe into a circle on one whoopie and then top with another whoopie then shove into your face and great elation. Yep, it is that good!