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Gluten-free chocolate whoopie pies

  • 1:05 Prep
  • 0:10 Cook
  • Makes 16
  • Advanced

Ingredients

  • 125g butter, softened
  • 1/2 teaspoon vanilla essence
  • 1 cup caster sugar
  • 2 eggs
  • 1 1/2 cups gluten-free plain flour
  • 1/2 cup cocoa powder
  • 1/2 teaspoon gluten-free baking powder
  • 1 1/2 teaspoons bicarbonate of soda
  • 1/2 cup buttermilk

Filling

  • 125g unsalted butter, softened
  • 1 1/2 cups pure icing sugar, sifted
  • 2 tablespoons cocoa powder, sifted

Method

  • 1
    Preheat oven to 200°C/180°C fan-forced. Line 3 large baking trays with baking paper.
  • 2
    Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition (mixture may curdle). Meanwhile, sift flour, cocoa, baking powder and bicarbonate of soda into a large bowl.
  • 3
    Add half the flour mixture to butter mixture. Stir to combine. Add half the buttermilk. Stir. Repeat with remaining flour mixture and buttermilk until just combined.
  • 4
    Spoon batter in a large piping bag fitted with a 1cm plain nozzle. Pipe 32 x 3cm wide rounds onto prepared trays, 5cm apart, allowing room for spreading. Stand for 15 minutes. Bake for 8 to 10 minutes or until tops are firm. Cool on trays.
  • 5
    Make Filling: Using an electric mixer, beat butter in a bowl until light and fluffy. Gradually beat in icing sugar and cocoa. Spoon mixture into a piping bag fitted with a 2cm fluted nozzle. Pipe filling onto 16 rounds. Gently top with remaining rounds. Store in an airtight container in the fridge.

Source: taste.com.au

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