Gluten-Free Whoopie Pies

Name: Gluten-Free Whoopie Pies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 237 milliliters buttermilk; 237 milliliters packed dark brown sugar; 118 milliliters Dutch-process cocoa powder; 1 large egg; 213 grams jar marshmallow creme; 177 milliliters powdered sugar; 237 milliliters white rice flour; 1 teaspoon salt; 118 milliliters sweet rice flour; 118 milliliters tapioca starch; 8 Tbsps 1/2 cup unsalted butter, at room temperature; 1 teaspoon pure vanilla extract; 59 milliliters vegetable shortening; 1 teaspoons xanthan gum

Gluten-Free Whoopie Pies might be just the dessert you are searching for. One serving contains 750 calories, 6g of protein, and 27g of fat. This gluten free recipe serves 6. Head to the store and pick up butter, salt, tapioca starch, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

For the Cream Filling: In a medium bowl, cream together the butter and vegetable shortening until light and fluffy. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.)

Ingredients you will need

Vegetable Shortening

Butter

Cream

Equipment you will use

Stand Mixer

Bowl

Add the powdered sugar and beat until combined.

Ingredients you will need

Powdered Sugar

Add the marshmallow creme and vanilla extract.

Ingredients you will need

Marshmallow Cream

Vanilla Extract

Mix until fluffy.

For the Whoopie Pies: Adjust oven rack to the middle position and preheat the oven to 350ºF. Line an 18 by 13-inch baking sheet with parchment paper.

Equipment you will use

Baking Paper

Baking Sheet

Oven

In a small bowl, whisk together the dry ingredients.

Equipment you will use

Whisk

Bowl

In a large bowl, beat together the butter and brown sugar until the butter-sugar paste lightens slightly, about 1 minute on medium-high speed in a stand mixer or high speed with a handheld mixer.

Ingredients you will need

Brown Sugar

Butter

Sugar

Equipment you will use

Stand Mixer

Bowl

Add the egg and vanilla extract and mix for 1 minute. Turn off the mixer and scrape sides and bottom of bowl.

Ingredients you will need

Vanilla Extract

Egg

Equipment you will use

Blender

Bowl

Add half of the dry ingredients.

Mix until combined.

Add half of the buttermilk.

Ingredients you will need

Buttermilk

Mix until smooth.

Add the remaining dry ingredients.

Mix until combined.

Add the remaining buttermilk.

Ingredients you will need

Buttermilk

Mix the batter for 30 seconds.

Scoop six 1/4-cup mounds of batter onto the baking sheet. Be sure to space batter several inches apart, as the cakes will spread during baking.

Ingredients you will need

Mounds Bar

Spread

Equipment you will use

Baking Sheet

Bake for 15 to 18 minutes, until the cakes are set and spring back to the touch.

Equipment you will use

Oven

Remove from the oven and place on a wire rack. Allow the cakes to cool on the pan for 2 minutes.

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Wire Rack

Oven

Frying Pan

Transfer the warm cakes to the wire rack to cool completely.

Equipment you will use

Wire Rack

Repeat with the remaining batter. As the cakes cool, make the cream filling.

Ingredients you will need

Cream

When the cakes are all completely cooled, sandwich them together with the filling. (If the cakes are too warm, the filling will melt. Be sure to wait until the cakes are completely cool.) Wrap tightly with plastic wrap and store at room temperature for up to 3 days. These pies don’t freeze well.

Ingredients you will need

Wrap