In July of 2011 I attempted to re-create my Nana's famous whoopie pie recipe, gluten-free. When all was said and done, they were awful. They didn't taste terrible but they looked bad enough to just throw away. A couple of weeks ago, my sister was going to make a batch so I begged her to make them using Jule's Gluten-Free Flour. At first she balked at the idea, remembering how bad the ones I had made previously were, but then she gave in.
They came out awesome! I ate these for dinner two nights in a row. No shame.
Classic (Gluten-Full) Whoopie Pies
For the "pies":
2 cups of flour
1 cup of sugar
5 tbsp of cocoa
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
2 egg yolks
1/2 cup crisco (or any shortening)
1 cup milk
1/2 tsp vanilla
Preheat oven to 375. Mix dry ingredients. Add wet ingredients. Mix well, making sure the crisco is well incorporated. Scoop into teaspoon sized dollops and bake on un-greased baking sheet (I covered mine in foil) for 10-12 minutes. Let cool on rack
For the Filling:
2 egg whites
2 cups of confectionary sugar
1 tsp vanilla
1/4 tsp salt
1/2 cup crisco
Mix all ingredients until stiff-ish. I had to add more confectionary sugar because it was really warm in my house and it was making the frosting very soup-y. Store in fridge until "pies" are COMPLETELY cooled! Once cooled, frost top of a pie and then cover with another pie. Voila! You have a delicious home-made whoopie pie.
To make gluten-free, simply substitute regular wheat flour for Jule's Gluten-Free Flour.
For the original post, please see here: The Whoopie Pie Disaster of 2011