whoopie pies

i spent this afternoon baking cupcakes for a un-housewarming party tonight and once all the cupcakes were iced and ready to go, i took a peek in the bowl of buttercream and let out a little cheer because there was a nice little amount remaining.  what's a girl to do with extra vegan buttercream? 

a few ideas crossed my mind: 
bake a mini cake....
make a gingerbread house...
save it for m to eat on toast (the guy's got quite the sweet tooth)...
eat it all myself with a spoon...
or, i could make whoopie pies!!

{hurray for extra buttercream!}

whoopie pies 

makes 6 big ones (12 cakey cookies) 

1/2 cup almond milk

1/2 tsp apple cider vinegar

1 cup organic all purpose flour

1/4 cup cocoa

1/2 tsp baking soda

1/2 tsp  baking powder

pinch of salt

1/4 cup  earth balance margarine

1/4 cup + 2 tbsp brown sugar

1 tbsp vanilla soyogurt

preheat your oven to 400'F and line a cookie sheet with parchment paper.  (do not make the mistake i once made and use wax paper if you're out of parchment.  bad news bears.)

whisk together the almond milk and vinegar and set aside to curdle.  cream together the earth balance and brown sugar and then add the milk and mix.  sift in the flour, cocoa, baking soda, baking powder and salt.  mix well.   finally, fold in the soygurt.

use a tablespoon or an ice cream scoop to drop onto the baking sheet.  place in the oven and bake for 8 minutes.  remove and allow to fully cool before assembling your whoopie pies.  to assemble, place a nice big dollop of vanilla buttercream on one cookie and top it off with another cookie, pressing down gently.  repeat with all of the cookies.  if there are any that might not get eaten within 2 days, place them in an airtight container and pop them in the fridge.

{whoopie pies}

vegan vanilla buttercream (as seen here)

head's up - this recipe makes enough to ice 12 cupcakes, which is at least double what you'll need for these whoopie pies

 1/2 cup earth balance vegan margarine
3 cups icing sugar
1 tsp vanilla
2 tsp almond milk (more or less as required)

whip the earth balance and incorporate the vanilla.  add in the sugar and almond milk a bit at a time, mixing as you go along until you reach a consistency and flavour you're happy with.  

happy weekend!