This St. Patrick’s Day, we are celebrating together with family and friends. I am in charge of desserts, so as a family, we decided that one of the allergy friendly treats that we will be taking with us, is chocolate mint Whoopie Pies.
Whoopie Pies are a just a fun dessert, they make everyone smile.
We are making our whoopie pies festive with some green sprinkles and food coloring. You can decorate yours anyway you wish for your own occasion.
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| Prep Time | 30 minutes |
| Cook Time | 10-12 minutes |
| Servings |
pies
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Ingredients
Batter
- 3 cups Organic all purpose gluten free flour mix with xanthan gum
- 1 1/2 tsp Organic xanthan gum omit if flour blend contains xanthan gum
- 2 cups Organic granulated sugar
- 1/3 cup Organic cocoa powder
- 2 tsp Organic baking powder
- 1 tsp Organic baking soda
- 1/2 tsp Organic salt
- 3 Organic eggs
- 1/2 cup Organic vegetable oil
- 3/4 cup Organic coffee hot
- 1 tsp Organic vanilla extract
Filling
- 8 Tbsp Organic butter unsalted, room temperature or butter substitute
- 8 Tbsp Organic vegetable shortening
- 3 cups Organic powdered sugar
- 1 tsp Organic mint extract may substitute vanilla extract
- 2-3 Tbsp Organic milk or milk substitute
- 3-4 drops Organic green food coloring if desired
- Organic sprinkles
Ingredients
Batter
Filling
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Rate this recipe!
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Instructions
Batter
- Preheat oven to 350°.
- In a large bowl, measure out the gluten free all purpose flour mix, xanthan gum (only if needed,) 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.
Filling
- 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.
Assembly
- 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 a shamrock on top of your pies, simple place a large paper shamrock (I used a sticker) on top of your pie before sifting powdered sugar on top and then carefully remove the paper.
- Enjoy.
Recipe Notes
Store any leftover whoopie pies in an plastic storage bag in the refrigerator.
This Whoopie Pie recipe is organic, gluten free and vegetarian.
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