Tuesday, March 23

Whoopie!

What better day of the week than Tuesday, for some amazing Whoopie goodness!
Which ever kind you'd like really.

I made these the other day and I think I personally ate them all, but one.
(these are from a gluten free website that I LOVE, check it out!)

Gluten-free whoopie pies

Cake & Commerce's Whoopie Pies

Makes approximately 12 filled Pies

  • 4 oz (1 stick) butter
  • 1 Cup Sugar

  • 1 Egg + 1 Egg yolk
  • 1 C Buttermilk
  • 1 t Vanilla extract
  • 2 t guar gum (optional - if you don't use it, your pies will spread out more)
  • 3/4 t Salt
  • 1-1/2 t Baking Powder
  • 1/2 t Baking Soda
  • 1/4 C + 2 T Tapioca flour
  • 1-1/2 C light buckwheat flour
  • 1/2 C Cocoa
  • 1/2 C Almond flour (as fresh as possible - grind your own if possible)
  • 2 T Rice Flour

Procedure:
Preheat oven to 350 F.

Sift all dry ingredients together.

Mix sugar and butter until fluffy. Add eggs and mix until combined. Alternate additions of dry ingredients and wet ingredients, until everything is in the mixing bowl. Mix briefly, until all ingredients are evenly and thoroughly combined. Make sure dough is fairly firm - it should not be wet or gooey at all.

It should look like this. If it doesn't add a little more flour.

03 19 09 129

Using an ice cream scoop (I use a smaller size - remember, it spreads!), scoop out balls of dough onto a parchment lined baking sheet. Make sure there is space for the cookie to spread. Here's what it will look like in the oven when the cookies are done baking:

03 19 09 102

Bake for about 10-15 minutes or until a toothpick comes out dry or the top of the cookie does not retain a mark when touched with your finger. I prefer the pies a little more fudgy and less dry, so if you want a slightly more fudgy cake, pull it out of the oven before the top feels hard.

Allow to cool completely before icing. When ready to ice, use a pastry bag fitted with a star tip or a round tip to create a pretty pattern or just spread a dollop of icing on the cookie with an offset spatula or anything handy you happen to have around your kitchen.

When you are done, if you wrap the whoopie pie in plastic, it will start softening up. In my opinion, Whoopie Pies taste best when they are softer after they've sat in plastic for a day.

Basic Vanilla Filling for Chocolate Whoopie Pies

Yield: enough to ice your Whoopie Pies and your cupcakes, if you have them. So halve the recipe if you don't have an overwhelming need for a surplus of icing.

  • 8 oz Butter (2 sticks)
  • 6-8 C Confectioners Sugar
  • 1/2 C Buttermilk
  • 1/2 t salt (dissolve in buttermilk, if possible)
  • 1-2 t vanilla extract (depending on how much vanilla flavor you want)

Procedure:

Combine butter and 4 cups of the confectioners sugar and mix until it resembles corn meal. If it combines completely, that's okay. Add the buttermilk with the salt and the vanilla. Mix until completely incorporated. Add 2 more cups of confectioners sugar. Mix again. If the mixture is still wet, add another cup or two of sugar. When it is spreadable but holds its shape, it is done.

For chocolate icing, I use the icing recipe here

Enjoy!



4 comments:

Victoria Paige said...

As my mum says: "Holy macaroni!"

Wow, those look so delicious, I can probably stare at them all day long!

Anonymous said...

i'm wantin' one of those. but i'm not buying strange ingredients just to make them ;)

i will wait a few more weeks.

xo

-sis

Chandra said...

Carol, You would EAT them... not stare. Trust me!

Chandra said...

Sis, we shall eat some very soon! Yes, indeed!!!