Whoopie pies. If you don't know what they are (I didn't a couple of years ago before my sister made them), are a kind of cakey sandwich, stuck together with a marshmallowy filling. Now if that's not enough to get you interested, well, this post probably isn't for you.
As we already discussed in a previous post ( just here), the thing about gluten free cakes is that they are more crumbly and too darn soft sometimes.
But below you will find my recipe for gluten free Whoopie pies....they won't disappoint, and that's a foxy promise! This is your basic vanilla recipe, and once you've conquered this, just wait until you've tried my peanut butter Whoopie pie recipe (*a link will be inserted here soon don't panic...*) mmmmm.
Ingredients
315g FreeFrom Self-raising flour
105g Rice flour
1 & 1/2 tsp baking powder
1tsp salt
1/2tsp bicarbonate of soda
1/2tsp xanthan gum
120g butter
85g caster sugar
85g dark brown sugar
2 large eggs
1tsp vanilla extract
225ml milk
Method
1. Switch the oven on at 180C
2. Stir both flours, baking powder, bicarb, salt and xanthan gum in a bowl
3. In a separate bowl, beat together the butter and sugar, add in the eggs and vanilla extract
4. Add half of the flour mixture and half of the milk to the wet mixture and mix until just combined
5. Add the remaining flour mix and milk and mix until well combined and smooth
6. Using a spoon, drop some mixture on to a tray lined with grease proof paper. (About the size of a walnut in its shell). Space the mounds on the tray (at least an inch apart). Bake for around 12 minutes
7. Leave the mounds to cool on a wire rack.
This recipe should make around 20 Whoopie pies, so about 40 mounds, but you can always half it if you do t want to go big!
For the filling
110g marshmallow fluff
110g butter
140g icing sugar
1tsp vanilla extract
Method
1. Mix all ingredients until well combined. (May need to add extra icing sugar if too runny)
2. Once the baked halves are cool, fill with mallow mixture and you're done!....I do also like to sprinkle some icing sugar on the top of each pie; it's like adding a little bit of gluten free fairy dust....I'm not crazy. Honest.
As I said, this is just your basic vanilla recipe and I would recommend smashing this one first. Then, once you've got this one down you can add all sorts of flavours, my personal fave is choc-peanut butter...
Peanut butter + chocolate + marshmallow = one happy little foxy
Happy baking!
F.Y.I. This is Marshmallow fluff... So good.
