GF Red Velvet Whoopie Pies


A perfect Valentine’s treat that’s gluten free. I tried this recipe for a New Year’s party this year. The deep red color makes for a festive Valentine treat. I worked from this recipe at epicurious.com.

The recipe does take nearly two hours to make- but it’s worth it to make your hubby and daughter feel special!

GF Red Velvet Whoopie Pies

8 tablespoons butter, at room temperature
1 cup sugar
1 large egg, at room temperature
1 teaspoon gluten free vanilla extract
1 ounce red food coloring
1 1/3 cup white rice flour
1/2 cup potato starch
1/4 cup tapioca flour
3/4 tsp Xantham gum
2 tablespoons unsweetened, gluten free cocoa powder
1/2 teaspoon fine sea salt
1/2 cup buttermilk (Using regular milk: place 1/2 tsp vinegar in 1/2 measuring cup, add milk to make a 1/2 cup)
1/2 teaspoon apple cider vinegar
1/2 teaspoon baking soda

Filling

6 ounces cream cheese, at room temperature
3 tablespoons butter, at room temperature
Pinch of fine sea salt
1 teaspoon gluten free vanilla extract
3 cups powdered sugar

Preheat the oven to 375*. In stand mixer, Kitchen Aid, with paddle beater, cream butter and sugar. When they are fully mixed, add the egg and vanilla. Scrape down the bowl and then add the food coloring- mix well. In a separate bowl combine the rice flour, potato starch, tapioca flour, Xantham gum, cocoa powder, and sea salt. Mix well using a wire whisk.

Add 1/2 the flour mixture to the butter mixture and mix until fully combine. Then, blend in the buttermilk. Add the remaining flour mix and mix until fully combine. In a small bowl, combine the cider vinegar and baking soda. Beat this mix to the batter.

Using a preheated pizza stone or a cookie sheet with a silicone mat. Drop even scoops of batter, about a tablespoon, on the stone spaced about 2 inches apart. Bake each batch for 10 minutes. Cool on a wire rack.

For the filling, cream together everything except the powdered sugar in a stand mixer with a whisk attachment. Scrape down the bowl and then add the powdered sugar while beating slowly. When mixture turns creamy, spread on the flat side of a cookie and then sandwich with another cookie.

Keep refrigerated. Pull out 10 minutes before serving.

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