Whoopie Pies
Whoopie Pies are chocolate cake sandwiches filled with a sugary white frosting. To save time, use the chocolate cake mix from Bob’s Red Mill and follow this recipe.
Cake:
½ cup (1 stick) butter at room temperature
1 (16-ounce) package Bob’s Red Mill gluten-free chocolate cake mix (* See Tip below) - Check label for allergens!
¾ cup milk
1 tablespoon freshly squeezed lemon juice
2 large eggs
1/3 cup warm water
2 teaspoons vanilla extract
Frosting / Filling:
¼ cup shortening
3 ¼ cups Confectioners’ sugar, sifted
¼ cup milk
½ teaspoon vanilla extract
Confectioners’ sugar, for dusting
Preheat oven to 350 degrees F. Butter two baking sheets.
Using an electric mixer, cream the butter on medium speed until smooth. Decrease the speed to low and gradually add the cake mix, the ¾ cup milk, the lemon juice, and egg. Beat for 30 seconds, then scrape down the sides and the bottom of the bowl with a rubber spatula and beat on medium speed for 1 minute. Add the warm water and the 2 teaspoons vanilla. Beat for 1 more minute.
Using a 1 ½ ounce (3-tablespoon) ice cream scoop, scoop 24 mounds of batter 2” apart onto the prepared pans. Bake for 10-15 minutes, or until the center of each cake springs back to the touch. Remove from the oven and let cool completely on the pans. Use a spatula to transfer the cakes to a tray.
For the frosting:
Using an electric mixer, beat the shortening and the confectioners’ sugar until blended. Gradually beat in the ¼ cup milk and the ½ teaspoon vanilla. Beat until the mixture is light and fluffy.
Using a spatula, spread a thin layer of frosting onto the bottom of each cooled cake, then place a second cake on top, bottom side down. Dust with confectioners’ sugar and serve.
Makes 12 individual pies.
* Chef’s Tip: To make whoopie pies using another cake mix, you may need to cut back on the amount of liquid the recipe calls for so that the batter is slightly thicker.
From Gluten-Free Every Day Cookbook, Robert M. Landolphi
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