Gluten-Free Vanilla Whoopie
We found a way to hold the wheat not the wow factor!
- 2¼ cups gluten-free all-purpose flour (such as Bob's Red Mill Gluten Free All Purpose Baking Flour)
- 1½ tsp baking powder
- ½ tsp salt
- ½ tsp xantham gum (such as Bob's Red Mill)
- 4 tbsp unsalted butter, at room temperature
- 4 tbsp vegetable shortening
- ½ cup granulated sugar
- ½ cup (packed) dark brown sugar
- 2 large eggs
- ½ cup buttermilk
- 2 tbsp milk
- 1 tsp baking soda
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 1 recipe Chocolate Buttercream
Position a rack in the center of the oven and preheat the oven to 375 degrees. Line two baking sheets with parchment paper.
In a medium bowl, stir together the flour, baking powder, salt, and xantham gum.
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars until light and creamy, about 3 minutes. Add the eggs and the buttermilk and beat until combined.
In a small measuring cup, combine the milk, baking soda, and vinegar and add to the batter along with the flour mixture; beat on low until just combined. Add the vanilla and beat on medium until completely combined, about 2 minutes.
Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet for at least 5 minutes before transferring them to a rack to cool completely.
Make the chocolate buttercream while the cakes are cooling. Then, spread the buttercream on the flat side of one cake and top it, flat-side-down with another cake to form the whoopie pies.
- Whoopie pies tend to stick to each other so, it's best to store them in a single layer. If you must stack them, use wax paper to separate the layers.
- Assembled Whoopies can be store in an airtight container for up to 3 days or individually wrapped in the freezer for up to 1 month.
Provided bySarah Billingsley & Amy Treadwell
Author ofWhoopie Pies
© Sarah Billingsley & Amy Treadwell 2010
Submit!
