Lemon Poppy Seed Whoopie Pies
Spring is in the air, I just feel it! The days are gradually getting longer and I am itching to start planting my garden. Unfortunately, I still have a couple of months for that to happen but it’s getting closer day by day.
When I think spring, I think of citrus flavors and scents. You know, that clean and refreshing aroma and taste! Lemons are pretty to look at arranged in a large bowl on your kitchen table; the scent is uplifting, and the taste will delight your taste buds.
I suggest making a batch this weekend!
Ingredients for batter:
1 cup organic unbleached all-purpose flour
½ cup organic pure cane sugar
1 T organic lemon rind
1 T organic poppy seeds
½ t baking soda
1 t organic and vegan pure vanilla extract
2 T organic lemon juice
½ cup organic coconut milk
¼ cup organic coconut oil, melted
Ingredients for filling:
2 cups organic powdered sugar
½ cup vegan butter
5 T organic lemon juice
Method for batter:
Pre-heat oven to 325 degrees.
Lightly grease one whoopie pie pan, set-aside.
In a large bowl, mix together the flour, sugar, lemon rind, poppy seeds, and baking soda. Mix in the extract, lemon juice, coconut milk, and the coconut oil. Batter should be smooth and slightly thick.
Fill each whoopie well with 1 ½ tablespoons of batter. The batter should spread evenly into the well; if not, lightly tap the pan on the counter to distribute batter.
Bake for 8-10 minutes.
Let the cakes cool for a few minutes in the pan. Remove and place on a wire rack to fully cool.
In the meantime, make the filling.
Method for filling:
Cream the powdered sugar and butter together using a stand mixer or a hand-held mixer. Add the lemon juice and continue to beat until you have a smooth consistency.
Spread a heaping tablespoon of filling on the flat side of one of the whoopie cakes. Then top with the domed side of another whoopee cake.