This recipe is one of my favorites and never fails to help me remember memories from my childhood. I can recall our family naming these “Olympic” Whoopie Pies, and we would always make them while watching the Winter Olympics on our small little box T.V. that had just enough service to watch the Olympics. Our original recipe was based off of the Marjorie Standish version but this one is quite different. I hope you enjoy this newer version of a classic recipe!
MAKES 10 SANDWICHES
YOU WILL NEED:
•2 large sheet pans
•2 large silicone baking mats
•Stand mixer with paddle attachment
INGREDIENTS:
DRY:
•2 1/2 cups gluten free flour mix
•1 cup granulated sugar
•3/4 cup cocoa powder
•1 teaspoon baking powder
•1/2 teaspoon baking soda
•1/2 teaspoon salt
WET:
•2 eggs
•1 cup buttermilk +1/8 cup
•1/2 cup canola oil
•2 teaspoons vanilla bean paste
FILLING:
•1 1/3 sticks unsalted butter, room temperature
•3-4 cups confectioners sugar
•2 tablespoons milk
•1 teaspoon vanilla bean paste
•Dash salt
DIRECTIONS:
1.) Preheat your oven to 350ºF and line the two sheet pans with the silicone baking mats. If you don’t have silicone baking mats, you can line your trays with baking parchment paper.
2.) If you don’t have buttermilk, you can make a cheat version at home using milk and white vinegar. In a small bowl, combine one cup of milk and 1 tablespoon of white vinegar. Set aside for 10 minutes to make “buttermilk.”
3.) In the bowl of a stand mixer, beat together the eggs and sugar until light and fluffy, with a paddle attachment. Next, add in the oil and vanilla bean paste. Mix together for another 2-3 minutes.
4.) In a separate bowl, combine the gluten free flour, cocoa powder, baking soda, baking powder, and salt. Sift into the batter in the stand mixer. Mix together until all the flour has been absorbed. Then, with the mixer on a low setting, slowly pour in the buttermilk.
5.) Scoop the mixture onto the prepared sheet pan, using a 1/8 cup measure. Bake for about 8 minutes. It’s important not to over bake the cakes as they will dry out quickly.
6.) Place your whoopie pie halves on a cooling rack. While they are cooling, prepare the filling.
7.) For the filling, whip the butter in the stand mixer with a paddle attachment, until lighter in color. Add in the vanilla bean paste. Slowly add the confectioners sugar, 1/2 cup at a time on a very low speed, until all has been mixed in. Then, add in the milk and salt, and whip for 2-3 minutes, until the frosting is fluffy.
8.) Fit a piping bag with a round nozzle and fill with the frosting. If you don’t have a piping bag, you can frost the whoopie pies by hand. This recipe makes about 10 sandwiches, so frost 5 halves of the whoopie pies, then sandwich together with the other half of the whoopie pie.
*Wrap the whoopie pies individually in plastic wrap and store in the fridge for up to a week.
