Gluten-Free Whoopie Pies

It's Valentine's Day! Time to make some whoopie (pies)! What's a whoopie pie? Um, it's heaven in your hand! Seriously, a whoopie pie is two chocolate cakes sandwiched together with a fluffy vanilla frosting. I think of if it as a cross between a cake and an oreo.

And since they are really easy to make, you can whip up a batch for your Valentine. I promise this recipe will make them swoon!

My recipe makes large whoopie pies. However, you can make mini-pies, too! Just bake smaller scoops of batter. Smaller pies will take less time to bake, so check them after 8 minutes.


Dry Ingredients

1 cup white rice flour

1/2 cup sweet rice flour

1/2 cup Dutch-process cocoa powder (regular cocoa powder works as well but the finished cakes won't be as dark.)

1/2 cup tapioca starch

1 1/4 teaspoons baking soda

1 teaspoon salt

1/2 teaspoon xanthan gum

Wet Ingredients

1/2 cup (1 stick) butter, room temperature

1 cup dark brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup buttermilk

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
   
   
2. In a small mixing bowl, whisk together dry ingredients. Set aside.
   
   
3. In a large mixing bowl, cream together the butter and brown sugar until the butter-sugar paste lightens slightly. This takes about 1 minute. (Use medium high speed on a stand mixer or high speed on a handheld mixer.)
   
   
4. Add egg and vanilla extract. Mix for 1 minute. Scrape down the sides of the bowl.
   
   
5. Add half the dry ingredients. Mix until combined.
   
   
6. Add half the buttermilk. Mix until batter is smooth. Add remaining dry ingredients. Mix until combined. Add remaining buttermilk. Mix batter for 30 seconds.
   
   
7. Scoop 1/4 cup mounds of batter onto a cookie sheet. Be sure to space batter several inches apart as the cookies will spread during baking. (I bake 6 cookies on an 18 x 13 cookie sheet.)
   
   
8. Bake for 15-18 minutes or until cookies are set and spring back to the touch.
   
   
9. Remove pan from the oven. Allow cookies to cool on the pan for a minute. Transfer warm cookies to a wire rack to cool completely. Repeat with remaining batter.
   
   
10. As cookies cool, make the filling. (recipe below)
    
    
11. Sandwich cooled cookies together with icing. Enjoy! (You might moan with pleasure at your first bite. I have found this is normal.)
    

Makes 8 large whoopie pies


Cream Filling

1/2 cup (1 stick) butter, softened

1/4 cup vegetable shortening

1-7 1/2 ounce jar marshmallow crème (I used Marshmallow Fluff)

3/4 cup powdered sugar

1 teaspoon vanilla extract

1. In a medium mixing bowl, cream together butter and vegetable shortening until light and fluffy. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.)
   
   
2. Add powdered sugar and blend until combined.
   
   
3. Add marshmallow crème and vanilla. Mix until fluffy.
   
   
4. Use as directed.