Red Velvet Whoopie Pies

Instructions

Whoopie Pies:

Preheat oven to 350°f convection or 375°f conventional

1.) Sift then mix your dry ingredients thoroughly with a whisk.

2.) In your mixing bowl, cream together your unsalted plant-based butter, and both brown and white sugar till light and fluffy. Next add the flax gel and vanilla extract and mix those in on medium high speed. Stop and scrape down your sides.

3.) On medium speed alternating a third at a time between your sifted ingredients and your vegan buttermilk, mix until each 3rd of both is fully Incorporated. On the last 3rd stop and scrape down your sides, just before ingredients are fully Incorporated add your red food coloring and mix for a 1 min. Using a spatula scrape down your sides and the bottom, mixing everything.

4.) Using a 2 oz scoop to drop your batter (careful not to overcrowd) onto a HOT lightly oiled parchment lined cookie sheet.

Bake for 9 min carefully place your rounds onto a cooling rack. Drop more batter onto your HOT pan and bake until all Whoopi rounds are baked off.

Vegan Cream Cheese Frosting:

1.) Add everything except half of your vegan whipping cream to your mixer. Mix on med till the ingredient coming together and then crank up your speed medium high until light and fluffy...for about 1-2 min. Scrape down the side and add your reserved half of whipping cream I continue to mix on high for an additional 2 minutes.

2.) Scrape everything out into a piping bag. Feel free to add your choice of tip, I use just the round open tip.

3.) Match and pair all your Whoopie rounds and generously pipe your frosting outward to the center. Top each frosted round with its paired top and *lightly pressed down.

Enjoy these Whoopie pies at room temperature or straight out of the refrigerator, either way they're perfect and so good!