Serious Eats: Recipes

Gluten-Free Tuesday: Whoopie Pies

[Photographs: Elizabeth Barbone]

As someone who grew up near New England (whoopie pie territory) I always felt that packaged chocolate snack cakes, like Suzy Q's, were a poor imitation of the whoopie pie. When I want chocolate cakes sandwiched together with sweet, creamy icing, nothing but a whoopie pie will do.

This recipe makes traditional chocolate whoopie pies. The cakes are large, dense, and not too sweet. The filling—made from marshmallow Fluff, sugar, and butter—brings just the right amount of sweetness to the cake.

Since whoopie pies occasionally suffer from dryness, I use dark brown sugar in the recipe. It keeps the cakes moist while still retaining a dense, cakey texture.

As for the size, you'll notice that the recipe calls for about ΒΌ cup of batter for each cake. WARNING: this makes large whoopie pies. Feel free to reduce the amount of batter for smaller ones. For really tiny ones, use just a tablespoon of batter per cake and reduce the baking time. Keep your eye on the first batch to get the timing right.

About the author: Elizabeth Barbone of joins us every Tuesday with a new gluten-free recipe. Elizabeth is an alumna of the Culinary Institute of America and Mount Mary College. With her solid professional baking background, Elizabeth is known for creating gluten-free recipes that taste just like their wheat counterparts. She is the author of Easy Gluten-Free Baking.

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