Red Velvet Whoopie Pies (Print Version)
# Ingredients:
→ For the Whoopie Pies
01 -
2 cups gluten free flour
02 -
3 tablespoons unsweetened cocoa powder
03 -
1 teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 stick unsalted butter or vegan baking stick, softened
06 -
1 cup packed light brown sugar
07 -
2 heaping tablespoons cornstarch combined with 3 tablespoons water
08 -
1 cup milk of choice, room temperature
09 -
1 tablespoon white vinegar
10 -
2 teaspoons pure vanilla extract
11 -
1 tablespoon plus 1 teaspoon liquid red food coloring
→ For the Filling
12 -
½ cup frozen raspberries
13 -
¼ cup granulated sugar
14 -
½ cup vegan baking stick, softened
15 -
3 cups plus 3 tablespoons confectioners' sugar
16 -
3 tablespoons water
17 -
½ teaspoon pure vanilla extract
# Instructions:
01 -
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Set aside.
02 -
In a large bowl, whisk together the gluten free flour, cocoa powder, baking powder and salt. Set aside.
03 -
Measure out 1 cup milk of choice. Add the one tablespoon of white vinegar into the milk and stir. Let sit for 5-10 minutes and then stir again. It will look chunky and that's normal. Set aside.
04 -
In a small bowl using a spoon, mix together the cornstarch and water until thin and watery. It will be thick and tacky at first. Set aside.
05 -
In the bowl of an electric mixer using the paddle attachment or in a large bowl using a hand held mixer, beat the softened butter or vegan baking stick until soft and creamy. About 1-2 minutes. Add the brown sugar on medium speed and beat until fluffy and combined.
06 -
Beat in the cornstarch water mixture, you may need to stir it a second time if it got tacky again. Once combined add in the milk vinegar mixture and vanilla. Scrape down the sides of the bowl as needed.
07 -
Then on slow speed, slowly add in the dry ingredients and mix until just combined. Add in the red food coloring and mix until combined and your batter turns a deep red color.
08 -
Using an ice cream scoop or cookie scoop, spoon batter onto prepared baking sheets making sure to leave 2 inches in between each cookie. Get your fingers wet and gently press down the batter to make a dome instead of a ball. Bake for 16-17 minutes and let cool on the baking sheet.
09 -
In a small saucepan set over medium heat, combine the frozen raspberries and granulated sugar. Stir constantly for about 5 minutes until the raspberries have liquified and the sugar has dissolved. Use the back of your spoon to mash the raspberries apart.
10 -
Set a strainer or a mesh colander over a bowl and strain the raspberries. You don't want any of the seeds, you just want the liquid. You should have about 1 tablespoon of liquid.
11 -
With the paddle attachment of an electric mixer, or using a large bowl and a hand mixer, beat the softened vegan baking stick until creamy. Add the confectioners' sugar, water, strained raspberry liquid (1 tablespoon) and vanilla. Beat till smooth and combined.
12 -
Once cookies are cooled, spread or pipe filling onto the flat side of one cookie and sandwich with another cookie. Repeat with remaining cookies.
# Notes:
01 -
For a dairy version, substitute softened butter for the vegan baking stick in the filling.
02 -
If using paste food coloring instead of liquid, you'll only need about 1 teaspoon total.
03 -
Gluten free flour maintains its shape during baking, so make sure to shape the cookies properly before baking.