I just finished a very successful first batch of Strawberry Whoopie Pies. This time I defrosted frozen strawberries and used the puree for flavoring. The pies came out so much lighter the the jello batch and I didn't even wait for them to cool properly before testing, shooting and tasting.
the new kitchenaid pulverizer works great...
Whoopie Pies Test Batch #1
First mix 1.75 cups gluten free flour (artisan blend used here)
with .5 of each baking soda, salt and xantham gum
then puree strawberries and set aside. I let frozen ones defrost and used the berries and the juice.
In a separate bowl mix .25 cup of butter (Nature's Balance for me!)
Mix in flour blend and chill for 10 minutes in the fridge
and let your oven preheat to 375 degrees
this seems to help the batter set up so don't skip the chill time
make even dollops of dough
bake at 375 degrees for 15 minutes (this is for 9,400 feet above sea level- you may want to go with 350 for 13 minutes then test for doneness)
let stand until cool (or get impatient because they smell so good and get one ready for a photo shoot)
Looks pretty but how's the flavor?
Batch #1 on the left and Batch #2 on the right
Batch #2 used 1/4 less flour and added food coloring
which resulted in a fluffier and pinker cake
Camper's Strawberry Gluten-Free Whoopie Pies
(makes 12 cakes, 6 pies)
1.5 cups Artisan Flour
.5 teaspoon of each- xantham gum, salt and baking
powder soda (whoops!)
Mix above and set aside
In a separate bowl mix
.5 cup sugar
.25 cup butter (Earth's Balance)
Then mix in
.5 cup milk (soy has been tested)
.5 teaspoon vanilla
.5 cup defrosted strawberries in their juice
and add to the wet mix.
Slowly combine wet and dry mixes
Optional- 6 drops of red food coloring
Chill dough for 10 minutes or more while the oven preheats to to 375 degrees
Bake for 15 minutes
(this is for 9,400 feet above sea level- you may want to go with 350 for 13 minutes then test for doneness)