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Red Velvet Whoopie Pies

Photo: Oxmoor House
Hands-on time 17 mins
Total time 1 hr, 26 mins
Yield Serves 12 (serving size: 1 whoopie pie)
This hand-held version of the classic cake is a yummy favorite for children of all ages--guaranteed to generate smiles.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Gluten-Free Baking