Whilst I was making the Gluten & Dairy Free Oreos a couple of days ago, my son Jacob discovered the tub of Marshmallow Fluff on the side and was very disappointed when he discovered it wasn’t for one of his favourite bakes, whoopie pies! (I have to say though, he was more than happy when he began eating the said Oreos!!)
So with half a tub of Fluff remaining and his friend over for revision tomorrow I thought todays gluten free bakes for Coeliac Awareness Week should be Gluten Free Whoopie Pies. The thing was which flavour! I really fancy trying to bake (and of course sample) peanut butter flavoured ones, but as Jacob and my hubby don’t like Peanut butter they are out of the question! Chocolate or Carrot Cake Whoopie Pies are devine, but then I’ve already baked those flavours this week with the G/F & D/F Oreos and the Gluten Free Carrot Cupcakes. So which other flavours could I try…..Banoffee Pie? Chocolate Salted Caramel? Chocolate Chip? Strawberries & Cream? Raspberry & White Chocolate or a Classic Red Velvet? The only way to decide is either raid the cupboards and see what ingredients I have to use or ask Jacob! The later being the best because my baking cupboard is very messy and disorganised and I didn’t want to tidy it…..it would leave no time for baking!! Anyway, Jacobs first choice was chocolate, but I said not to those……so he said they definitely needed to be his second favourite…. Red Velvet Whoopie Pies!
Red Velvet Whoopie Pie Recipe!
- 125g unsalted butter
- 200g Light Muscovado Sugar
- 1 egg
- 120ml Buttermilk
- 1 teaspoon vanilla extract
- 340g Gluten Free plain flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon bicarbonate of soda
- Red Food colouring.
For the filling
- 250g Icing sugar
- 80g butter, softened
- 100g Marshmallow Fluff (ensure this is gluten and dairy free)
- 50g Cream Cheese
- Place the butter and sugar in a mixing bowl and using an electric mixer beat together until the mixture is light and fluffy. (have patience, this can take quite a while but it’s worth it
- Add the egg, buttermilk & vanilla extract into the mixture and mix on a low setting until well combined.
- Sift in the flour, cocoa powder and bicarbonate of soda and using a metal spoon fold into the mixture until well combined.
- Add the food colouring. (I used approximately 25mls Dr Oetker red food colouring)
- Place the mixture on to the fridge for 30 minutes to cool
- Preheat the oven to 170℃/Gas 3
- Line 3 baking trays with greaseproof paper and draw 4cm circles on the greaseproof paper as a guide for the Whoopie Pie sizes, these need to be at least 3cm apart.
- Spoon the batter on to the prepared trays, forming neat rounds. (Watch Video to see how to do this)
- Bake for 10 minutes, until they are springy and firm
- Leave to cool in the baking trays until completely cooled.
- When the cakes are cooling make the filling.
- Place the butter and icing sugar in a mixing bowl. beat together using an electric mixer. Once this is combined add the marshmallow fluff and beat until well combined and the mixture is light and fluffy, then add the cream cheese to the mixture and mix on a low spread setting until it’s well combined. Place in the fridge for at least 30 minute so it firms up slightly.
- Once the Whoopie halves are completely cool & the filling cooled pair the halves together in sizes and apply approximately 1 large teaspoon of filling on one half
- Place the other half of the paired Whoopie Pie on top of the iced half, pressing gently and twisting to distribute the filling evenly.
- Try and resist the temptation to eat the Whoopie Pies straight away, it’s best to wait until the filling is firm…..unless you can’t resist them…then be warned, they’ll be messy!