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Whoopie Pies

Whoopie Pies

I hate it when I read the words, "There really are no words to describe…" My reaction is always, "Really? Really Ms. Writer? No words? That is your job. Go and find the words. When you do, report back to the rest of us. Thanks!"

Well, when I took my first bite of these whoopie pies, I heard myself saying, "Oh my! There are no words." A snack cake rendering me speechless? You know that is one amazing snack cake. I'll try to describe this luscious cake with the admonition: Once you've read the description you must, you must(!), go and bake a pan for yourself.

This is a classic whoopie pie. It's made up of two moist, flavorful, chocolately cakey-cookies held together with sweet, cloud-light icing. If you've never seen a Whoopie Pie (they are popular in the Northeast, especially Maine.) they look like an Oreo Cakester. However, an Oreo-cakester would take one look at these whoopie pies and hide itself in shame. An Oreo-Cakester is a pale, pale imitation of a Whoopie Pie.

The cake recipe contains brown sugar. I know that is a bit surprising. I don't often think of the earthy flavor of molasses as a complement to chocolate. Yet, it works. The molasses flavor fades into the background, adding just a base note and, somehow, amping up the chocolate flavor. You could eat these cakes on their own. But why would you want to? The icing, lovingly, borrowed from the Twinkie Recipe in my cookbook, puts this recipe over the top. WAY over the top. It is sweet and soft with just the slightest hint of vanilla.

Not only are these Whoopie Pies swoon-worthy, they are also easy to make. So, what are you waiting for? Go and find the ingredients and make some Whoopie (Pie)!

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 6 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.

  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.

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