About the Recipe
Are you on the hunt for a nostalgic, cloud-like confection that also happens to be gluten-free? Your search ends here! This delightful and straightforward gluten-free whoopie pie recipe is designed to evoke the comforting, cake-like goodness you fondly remember from your childhood. Each bite is complemented by a generous swirl of classic marshmallow-vanilla buttercream filling, adding a layer of sweetness and creaminess that perfectly balances the cake. Say goodbye to dense, crumbly cookies that leave you wanting more. These treats are moist, rich, and so decadent that their gluten-free status remains a delightful secret, even to the most discerning palate. Whether you’re serving them at a gathering or enjoying them as a personal treat, these whoopie pies are sure to impress and satisfy.
Ingredients
Dry Ingredients
1 cup white rice flour
½ cup sweet rice flour
½ cup Dutch-process cocoa powder
½ cup tapioca starch
1 ¼ teaspoons baking soda
1 teaspoon salt
½ teaspoon xanthan gum
Wet Ingredients
1 stick unsalted butter, at room temperature
1 cup packed dark brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup buttermilk
Cream Filling
1 stick unsalted butter, at room temperature
¼ cup vegetable shortening
¾ cup powdered sugar
1 jar (7 ½ ounces) marshmallow creme
1 teaspoon pure vanilla extract
Marshmallow Filling
1 stick unsalted butter, softened to room temperature
2 cups Marshmallow Fluff
1 cup powdered sugar
1 teaspoon vanilla extract
pinch salt
Preparation
Preheat the oven to 350 degrees Fahrenheit and adjust the oven rack to the middle position. Line an 18 by 13-inch baking sheet with parchment paper.
In a small bowl, whisk together the dry ingredients.
In a large bowl, beat the butter and brown sugar until the mixture lightens slightly, about 1 minute on medium-high speed in a stand mixer or high speed with a handheld mixer. Add the egg and vanilla extract and mix for another minute. Turn off the mixer and scrape the sides and bottom of the bowl.
Add half of the dry ingredients to the large bowl and mix until combined.
Add half of the buttermilk to the bowl and mix until smooth. Then, add the remaining dry ingredients.
Mix everything together until well combined. Add the remaining buttermilk and mix the batter for 30 seconds.
Scoop six ¼ cup mounds of batter onto the prepared baking sheet, spacing them several inches apart since the cakes will spread during baking.
Bake the cakes for 15 to 18 minutes, or until they are set and spring back to the touch.
Remove the cakes from the oven and place them on a wire rack. Allow them to cool on the pan for 2 minutes before transferring them to the wire rack to cool completely.
Repeat the process with the remaining batter. As the cakes cool, make the cream filling.
In a medium bowl, cream together the butter and vegetable shortening until light and fluffy. Use a high speed on a handheld mixer or medium-high speed on a stand mixer.
Add the powdered sugar and beat until the mixture is well combined.
Add the marshmallow creme and vanilla extract and mix until the filling is fluffy.
Once the cakes are completely cooled, sandwich them together with the cream filling. If the cakes are too warm, the filling will melt. Make sure to wait until the cakes are completely cool before assembling the pies.
Notes