Ingredients
- recipe yields 8 whoopie pies
- Notes: Double the cake recipe if you’d like to use the entire buttercream recipe.
- Ingredients
- FOR THE CAKES
- 2 cups gluten free flour blend
- 1/2 cup Dutch process cocoa powder
- 1 tsp. xanthan gum
- 1 1/2 tsp. baking soda
- 1 tsp. salt
- 1 cup buttermilk
- 1 tsp. pure vanilla extract
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup xylitol (brown or white sugar, if you’re not sugar free)
- 1 egg
- FOR THE FILLING
- 1/2 recipe sugar free buttercream (get the recipe here)NEXT PAGE
Preparation
Step 1
1. Make the cakes: Preheat oven to 350 degrees F. Prepare 2 or 3 cookie sheets (enough to fit 16 2 oz. cakes) with either oven parchment or by spraying with non-stick cooking spray.
2. In a small bowl, whisk together flour, cocoa, xanthan gum, baking soda, and salt. In a separate small bowl, mix together the buttermilk and vanilla.
3. Using a stand mixer or an electric mixer and a large bowl, beat together butter and xylitol (or sugar) for 3 to 5 minutes, or until pale and fluffy. Add the egg and continue beating until combined.
4. On low speed, alternately add the flour mixture and buttermilk mixture in batches, beginning and ending with the flour mixture. If you’re using a stand mixer, scrape down the sides of the bowl occasionally and continue to mix until smooth.
5. Using a 2 oz. disher or a large spoon, scoop 2 oz. (¼ cup) mounds of batter roughly 2 inches apart onto the prepared baking sheets.
6. Bake for 15-20 minutes, switching the position of the cookie sheets halfway through baking, until the tops of the cakes are puffy and spring back when touched. Transfer to a cooling rack and cool completely.
7. Make the filling: Spread 2 tablespoons of freshly made buttercream or buttercream that has been made previously and allowed to soften and come to room temperature on the flat side of half of the cakes. Top with the remaining cakes and serve immediately or store in the refrigerator.
Sugar Free Swiss Meringue Buttercream
Notes: If you aren’t sugar free, then you can replace the xylitol 1 for 1 with cane sugar.
Ingredients
4 egg whites, at room temperature
1 cup xylitol (or sugar)
10 ounces (2 ½ sticks) of butter, cubed and at room temperature
2 tsp. pure vanilla extract
Instructions
1. Add egg whites and xylitol to the bowl of your mixer and place over a pan of boiling water. Lightly whisk the mixture constantly (no need to whip yet) until the xylitol is completely dissolved, about 7-10 minutes.
2. Remove from heat and move the bowl to your stand mixer (you can use also use a hand mixer). Using the whip attachment, whip the eggs and xylitol on medium until a stiff peaked meringue is formed and the mixture is completely cool. Your mixing bowl should be completely cool to the touch before you go to the next step.
3. Switch out the mixer’s whisk attachment with the beater attachment, and start to beat on low speed. Slowly add the softened butter, one piece at a time, and wait until the current piece is completely incorporated before adding the next piece. At some point in the process, the buttercream may start to appear somewhat curdled, but it will eventually come back together, so please don’t fret and think that you have to start over. Just keep adding that butter!
4. Add the vanilla (or your flavoring of choice) and continue to beat until the mixture is smooth and creamy. Frost cakes, cupcakes, etc. immediately, or store in the refrigerator to use at a later time. If you chill the buttercream, be sure to allow enough time for it to come to room temperature before you use it to frost anything.