GLUTEN FREE WHOOPIE PIE RECIPE RECIPES

Steps:

• For the Cakes: Center oven rack to middle position and preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In small mixing bowl, whisk together white rice flour, sweet rice flour, cocoa powder, tapioca starch, baking soda, salt, and xanthan gum.
• Fit stand mixer with paddle attachment. In bowl of stand mixer, cream together butter and brown sugar until butter-sugar paste lightens slightly, about one minute. (Use medium high-speed on a stand mixer. If using a handheld mixer, use high speed.) Turn off mixer. Scrape down sides and bottom of bowl. Add egg and vanilla extract. Turn mixer back on. Cream until egg is thoroughly incorporated, about one minute. Scrape down bottom and sides of bowl. Mix for 15 seconds.
• Add 1/3 of the dry ingredients. Mix until combined. Add half the buttermilk. Mix until batter is smooth. Add another 1/3 of the dry ingredients. Mix until combined. Add remaining buttermilk. Add remaining dry ingredients. Mix batter until smooth and thick, about 30 seconds.
• Scoop six mounds of batter, about 1/4 cup each, onto prepared baking sheet. Space cookies several inches apart as they spread during baking.
• Bake until cookies are set and spring back to the touch, about 18 minutes.
• Remove pan from oven. Allow cookies to cool on pan for one minute. Using a metal spatula, transfer cookies to wire rack to cool. Repeat with remaining batter.
• While cookies cool, make filling. (method below) Sandwich cooled cookies together with icing.
• For the Filling: In medium mixing bowl, cream together butter and confectioners’ sugar until light and fluffy, about 30 seconds. (Use high speed on a handheld mixer or medium-high speed on a stand mixer.)
• Add marshmallow crème and vanilla. Mix until fluffy.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
• In medium bowl, stir brownie mix, 1/4 cup butter and the eggs until well blended (batter will be thick). Spread batter in pan.
• Bake 8-inch pan 28 to 31 minutes, 9-inch pan 26 to 30 minutes, or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour.
• In medium bowl, beat powdered sugar and 1/2 cup butter with electric mixer on medium speed until light and fluffy. Beat in marshmallow creme and vanilla on low speed until combined. Spread over brownies.
• In small resealable freezer plastic bag, place chocolate chips; seal bag. Microwave on High 30 to 60 seconds, kneading bag every 15 seconds, until chocolate is melted and smooth. Cut tiny corner off bag; squeeze bag to drizzle chocolate over brownies. Let stand 30 minutes or until chocolate is set. Cut into 4 rows by 4 rows. Store loosely covered at room temperature.