Gluten Free Mama
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Gluten Free Whoopie Pies ~ Heart Shaped for Valentines Day!

Heart Shaped ~ Whoopie Pies
~ Gluten  Free
Whoopie Pies are super easy to make.  There are all sorts of Whoopie Pie pans available on the market.  Basically it looks like thin baking sheet and has 1/2 inch shapes formed in it.  I used the Heart Shaped Pan for my pies today.  If you don’t have a pan, no worries, you can still make these.  Just use a 1 inch scoop, and drop a scoop of batter onto a cake pan forming a medium sized round circle about, 1 1/2-2 inches in diameter.  Place about 1-2 inches apart on baking sheet.  However, having the pans makes the job much easier, and each cake is insured to be the same size.  Look for holiday pans after the holiday for 50% off discounts and save them for next year.
You can use any cake recipe you have.  It can be white cake, make it fun, by adding a drop or two of food coloring.  Or make chocolate, strawberry, vanilla, whatever your hearts desire.  Below is my recipe or a basic chocolate cake recipe that is sure to make you want to eat more and more.  Oh…for the frosting, you can use any gluten free store bought frosting, or use a buttercream.  I use a buttercream and added 1/4 – 1/2 cup pureed strawberries.  1/4 cup for a small batch, 1/2 for a large batch. My daughter and I made these for her Valentine’s to take to school tomorrow.  She actually rolled the sides of hers in red sprinkles, put them in a cello bag and tied her classmates name on the bag.  Turned out so cute.  If we would have had more time we would have added heart confetti and ribbons, but American Idol was on…so we had to be quick tonight.  haha!
Mama’s Basic GF Chocolate Cake
Ingredients
3/4 cup butter or dairy free margarine, room temp.
1 1/2 cups sugar (Mama’s uses Organic Cane Sugar)
2 tsp. vanilla
3 eggs
1/2 cup cocoa  (For adults use dark chocolate cocoa for a richer flavor)
1/2 tsp. salt
2 tsp. baking powder
1 tsp. xanthan gum
1 1/4 cup milk (dairy, rice, nut, soy)
Directions:  Preheat oven to 350 degrees.  Lightly spray pan with cooking spray.  If you are not using a non-stick pan, grease and flour pan, just like you would for cakes.
In a medium bowl, mix together flour, cocoa, salt, baking powder and xanthan gum.  Mix well and set aside.
Cream butter with sugar until smooth.  Add vanilla.  Scrape down sides of bowl.  With mixer running on low-medium speed add eggs one at a time, mixing well after each addition.  Scrape down sides of bowl again.
With mixer running on low speed slowly alternate adding flour and milk until well combined.  Mix for about 1 minute.
Using a 1 inch scoop, drop batter into each heart shape.  If you are not using a whoopee pie pan, drop a 1 inch scoop of batter and smooth out to make a 1 1/2-2 inch circle.  Place in oven, and bake for 14-15 minutes.  Remove from pan immediately to prevent the outside from becoming to hard.  Allow to cool on baking sheet.
After cakes have cooled completely, place a small scoop of icing on the bottom side of cake.  Then place another cake bottom side down onto the icing and gently squeeze to evenly spread the icing.  If desired roll sides of cake in gluten free sprinkles.
Makes 18 Completed Whoopie Pies
Mama Recommends: Whoopie Pie Pans Heart Shaped
Strawberry Cream Cheese Icing
4 oz cream cheese,  (Dairy free use Daiya dairy free or Tofutti cream cheese)
1/4 cup butter or dairy free margarine
1/4 cup shortening  (Mama’s uses Spectrum shortening…it’s dairy free and soy free, made from palm oil)
1/4-1/3 cup pureed strawberries
1 lb Confectioners Powdered sugar  (More if needed to thicken)
1-2 tsp. milk (Only if necessary to thin out)
Cream butter and shortening till smooth. Add strawberry puree mix well.  Scrape down sides of bowl and slowly add powdered sugar until completely mixed in.  If the icing is too thick.  Add 1 tsp. at a time of milk until desired consistency.

 

Gluten Free Whoopie Pies ~ Heart Shaped for Valentines Day!
 
Prep Time
Cook Time
Total time
 
Author:
Recipe type: Cake & Cupcakes, Holiday Baking
Ingredients
  • ¾ cup butter or dairy free margarine, room temp.
  • 1½ cups sugar (Mama's uses Organic Cane Sugar)
  • 2 tsp. vanilla
  • 3 eggs
  • 1¾ cups Mama's Almond or Coconut Blend Flour
  • ½ cup cocoa
  • (For adults use dark chocolate cocoa for a richer flavor)
  • ½ tsp. salt
  • 2 tsp. baking powder
  • 1 tsp. xanthan gum
  • 1¼ cups milk (dairy, rice, nut, soy)
Instructions
  1. Preheat oven to 350 degrees.  Lightly spray pan with cooking spray.  If you are not using a non-stick pan, grease and flour pan, just like you would for cakes.
  2. In a medium bowl, mix together flour, cocoa, salt, baking powder and xanthan gum.  Mix well and set aside.
  3. Cream butter with sugar until smooth.  Add vanilla.  Scrape down sides of bowl.  With mixer running on low-medium speed add eggs one at a time, mixing well after each addition.  Scrape down sides of bowl again.
  4. With mixer running on low speed slowly alternate adding flour and milk until well combined.  Mix for about 1 minute.
  5. Using a 1 inch scoop, drop batter into each heart shape.  If you are not using a whoopee pie pan, drop a 1 inch scoop of batter and smooth out to make a 1½-2 inch circle.  Place in oven, and bake for 14-15 minutes.  Remove from pan immediately to prevent the outside from becoming to hard.  Allow to cool on baking sheet.
  6. After cakes have cooled completely, place a small scoop of icing on the bottom side of cake.  Then place another cake bottom side down onto the icing and gently squeeze to evenly spread the icing.  If desired roll sides of cake in gluten free sprinkles.
  7. Makes 18 Completed Whoopie Pies
  8. Strawberry Cream Cheese Icing
  9. oz cream cheese,  (Dairy free use Daiya dairy free or Tofutti cream cheese)
  10. /4 cup butter or dairy free margarine
  11. /4 cup shortening  (Mama's uses Spectrum shortening...it's dairy free and soy free, made from palm oil)
  12. /4-1/3 cup pureed strawberries
  13. lb Confectioners Powdered sugar  (More if needed to thicken)
  14. -2 tsp. milk (Only if necessary to thin out)
  15. Cream butter and shortening till smooth. Add strawberry puree mix well.  Scrape down sides of bowl and slowly add powdered sugar until completely mixed in.  If the icing is too thick.  Add 1 tsp. at a time of milk until desired consistency.

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