Recipe: Vegan peanut butter whoopie pies
The ‘‘insanely delicious’’ vegan peanut butter whoopie pies from The Catering Studio in Wellington have local Elizabeth Miles wanting more. ‘‘I drool just thinking about them. I would be so happy if you can track down the recipe,’’ Miles says. We contacted the catering company, which happily shared the recipe. VEGAN PEANUT BUTTER WHOOPIE PIES Makes 15 2 3⁄4 cups gluten-free flour 1 1⁄2 cups Dutch cocoa powder 1⁄2 tablespoon baking powder 1⁄2 tablespoon salt 1⁄8 cup packed dark cane sugar 1⁄2 cup packed brown sugar
1 cup canned apple, blended 1⁄2 rice milk 1⁄3 cup olive oil 1⁄3 cup maple syrup or golden syrup
1 teaspoon vanilla paste 1⁄3 cup coconut cream
For the icing:
300g vegetable fat
4 cups icing sugar
1 cup crunchy peanut butter
4 tablespoons coconut cream Sift flour, cocoa powder, baking powder and salt into a large mixing bowl. Add brown sugar and dark cane sugar. Combine all dry ingredients. In another bowl whisk together blended apples, rice milk, olive oil, maple syrup, vanilla paste and coconut cream. Pour half of the wet mixture into the dry mixture, mix together well to remove any lumps.
Add the remaining wet ingredients in two parts, mixing well each time. Line a tray with baking paper, spread the mixture out to be approximately 1cm high. Bake at 160 degrees Celsius for 15 to 20 minutes. To make the icing, cream together all ingredients until light and fluffy. Use a circle cutter to cut out your whoopies and pipe icing between the two circles and assemble. The Catering Studio, Te Aro, Wellington. Want the secret behind your favourite restaurant dish?
Email life.style@stuff.co.nz with From the Menu in the subject line and we’ll do our best to track it down.