Triple Berry Vegan Whoopie Pies
Mini fluffy blueberry cakes filled with strawberry and raspberry frosting.
Servings: 6
Calories: 641kcal
Ingredients
Blueberry Whoopie Pies
- 1 1/2 Cups All purpose flour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 2 Tablespoons Flax meal
- 3 Tablespoons Water
- 5 Tablespoons Vegan butter, room temperature
- 2/3 Cup Organic cane sugar
- 1 teaspoon Vanilla
- 1/3 Cup Non-dairy milk, I used soy milk
- 3/4 Cup Fresh blueberries
Strawberry Raspberry Frosting
- 1/2 Cup Freeze dried strawberries
- 1/2 Cup Freeze dried raspberries
- 1/2 Cup Vegan butter, room temperature
- 1/2 Cup Vegetable shortening
- 3 1/2 Cups Powdered sugar
- 2 Tablespoons Non-dairy milk
- 1 teaspoon Vanilla
- 1/2 teaspoon Salt
Instructions
- Make the batter first. In a medium sized mixing bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- In a small bowl make a flax egg by whisking together the flax and the water. Set aside to thicken while you prepare the rest of the batter. Let it sit for at least 2-3 minutes.
- Now in a large mixing bowl, whip together the vegan butter and sugar using a hand mixer or a stand mixer. Mix until combined.
- Then add the vanilla and flax egg. Continue to mix until combined.
- Next, add the dry mixture and the non-dairy milk to the butter mixture alternating between the dry mixture and milk until everything is fully incorporated.
- Now, fold the blueberries into the batter.
- Spray a whoopie pie pan with non-stick spray and fill the pan dividing the batter evenly into 12.* Wet your finger and smooth out the batter.
- Chill for 15 minutes while you preheat the oven. Preheat the oven to 375 degrees(F).
- Then bake for 12-15 minutes or until golden brown. Let cool completely.
- While they are cooling, make the frosting. Crush the freeze dried strawberries and raspberries either in a food processor or by putting them into a large plastic bag and smashing. Set aside.
- Now, in a large mixing bowl, beat together the vegan butter and vegetable shortening. Then add the powdered sugar a little at a time, continuing to beat until all the sugar has been incorporated. It will be thick.
- Then add the milk, vanilla and salt. Combine. Make sure the frosting is now light and fluffy and firm.
- Next, fold the freeze dried berries into the frosting. Chill until ready to use.
- Once the blueberry pies are cooled , spread frosting on the inside of one and a little more frosting on another and sandwich together. Repeat with all of them to make 6 sandwiches.
- Keep in the fridge.
Notes
*If you don't have a whoopie pie pan, line 2 baking sheets with parchment paper and make 12 round cookie sized circles, dividing the batter evenly, 6 on each pan. Then smooth out with your finger and chill for about 20 minutes instead of 15.
Nutrition
Calories: 641kcal | Carbohydrates: 141g | Protein: 4g | Fat: 39g | Saturated Fat: 10g | Sodium: 688mg | Potassium: 422mg | Fiber: 4g | Sugar: 38g | Vitamin A: 1246IU | Vitamin C: 244mg | Calcium: 69mg | Iron: 6mg