Gluten Free Whoopie Pies with Swiss Meringue Buttercream
Ingredients
Chocolate Whoopie Pie Cakes
-
½
cup
unsalted organic butter, softened
-
½
cup
packed coconut sugar
-
1½
cups
packed blanched super fine almond flour
-
1
cup
tapioca flour
-
½
cup
Dutch-processed cocoa powder
-
4
tsp
aluminum-free baking powder
-
¾
tsp
fine sea salt
-
1
cup
organic whole milk
-
1
large
egg
-
1
tsp
vanilla extract
-
1
tsp
freshly squeezed lemon juice
Swiss Meringue Buttercream
-
3
large
egg whites
-
1
cup
maple sugar
-
1
cup
unsalted organic butter, softened
-
1
tsp
vanilla extract
-
⅛
tsp
fine sea salt
Topping
-
1
cup
Cocoa PEBBLES™ cereal
Instructions
- Soften the butter at room temperature for 30 minutes to an hour.
- Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- Cream together the softened butter and coconut sugar until fluffy.
- Sift together the dry ingredients: almond flour, tapioca flour, cocoa, baking powder, and sea salt.
- In another bowl, whisk together the wet ingredients: milk, egg, vanilla, and lemon juice.
- Add the dry and wet ingredients to the stand mixer alternately, mixing until incorporated.
- Scoop the batter onto the baking sheet, leaving space for spreading, and bake for 14-16 minutes.
- Allow the cakes to cool completely before adding the buttercream.
- For the buttercream, heat egg whites and maple sugar over a double boiler until dissolved and hot.
- Whisk the mixture until stiff peaks form and cool to room temperature.
- Add the softened butter gradually while mixing until smooth.
- Add vanilla and salt to the buttercream and mix until fluffy.
- Assemble the whoopie pies by pairing the cakes, adding buttercream, and rolling in Cocoa PEBBLES™.
Nutrition Facts (estimated)
Servings
18 whoopie pies
Calories
250
Total fat
12g
Total carbohydrates
35g
Total protein
3g
Sodium
150mg
Cholesterol
50mg
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