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Gluten-Free Tuesday: Whoopie Pies Recipe
Ingredients (20)
- For the Cookies
- Dry Ingredients
- 4 ounces (1 cup) white rice flour
- 2 3/4 ounces(1/2 cup) sweet rice flour
- 1 1/2 ounces (1/2 cup) Dutch-process cocoa powder (regular cocoa powder works as well but the finished cakes won't be as dark.)
- 2 1/4 ounces (1/2 cup) tapioca starch
- 1 1/4 teaspoons baking soda
- 1 teaspoon salt
- 1/2 teaspoon xanthan gum
- Wet Ingredients
- 4 ounces (1 stick) unsalted butter, room temperature
- 7 ounces (1 cup) dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- For the Filling
- 4 ounces (1 stick) butter, softened
- 1 (7 1/2 ounce) jar marshmallow crème (I used Marshmallow Fluff)
- 3/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
Directions
Learn how to make this recipe at Serious Eats