Red Velvet Whoopie Pies

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Red Velvet Whoopie Pies
Photo: Oxmoor House
This hand-held version of the classic cake is a yummy favorite for children of all ages--guaranteed to generate smiles.
Serves 12 (serving size: 1 whoopie pie)

Ingredients

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Cake:
4.8 ounces oat flour (about 1 1/3 cups)
3.06 ounces brown rice flour (about 2/3 cup)
2 tablespoons unsweetened cocoa
1 1/4 teaspoons baking soda
1 teaspoon xanthan gum
1/4 teaspoon baking powder
1 cup granulated sugar
1 cup plain fat-free Greek yogurt
1 teaspoon vanilla extract
3 large eggs
1 (1-ounce) bottle red food coloring
3/4 cup water
Filling:
1 cup powdered sugar
1 cup marshmallow creme
3 tablespoons butter, softened
2 tablespoons vegetable shortening
1 teaspoon vanilla extract
Remaining Ingredient:
1/4 cup powdered sugar

Preparation

Hands-on: 17 Minutes
Total: 1 Hour, 26 Minutes

1. Preheat oven to 350°.

2. To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cocoa, baking soda, xanthan gum, and baking powder in a medium bowl; stir with a whisk.

3. Combine granulated sugar and next 4 ingredients (through food coloring) in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and 3/4 cup water alternately to sugar mixture, beginning and ending with flour mixture.

4. Spoon 2 tablespoonfuls batter into 24 mounds 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until cakes spring back when lightly touched. Cool completely on pans on wire racks.

5. To prepare filling, combine 1 cup powdered sugar and next 4 ingredients (through vanilla) in a medium bowl. Beat with a mixer at medium speed until light and fluffy. Spread about 1 1/2 tablespoons filling onto bottoms of 12 cakes; top with remaining cakes, bottom sides down. Dust both sides of whoopie pies with 1/4 cup powdered sugar just before serving.

Created date

October 2014

Nutritional Information

Calories 289
Fat 7.4 g
Satfat 3 g
Monofat 2.3 g
Polyfat 1.3 g
Protein 5.6 g
Carbohydrate 51 g
Fiber 1.6 g
Cholesterol 54 mg
Iron 1 mg
Sodium 201 mg
Calcium 36 mg