Go whoo-hoo with this easy and simple recipe for gluten-free whoopies… From a cake mix!
Chocolate batter perfectly complements the velvety sweetness of the cherry almond butter frosting.
For the batter:
A vanilla gluten-free cake mix (remember to check for fodmap ingredients) such as Pamela’/, below.
1/2 cup of unsweetened cocoa powder
1/2 cup vegetable oil
1/2 cup of water
For the frosting:
2 sticks of room-temperature butter
4 cups of powder sugar
1 teaspoon almond extract (or to taste)
6 cherries, pitted and minced
How to make them:
This recipe will yield around 18 whoopie pies.
Preheat the oven at 400 degrees.
In a mixing bowl, beat for 2 minutes at medium speed the eggs, the cake mix, the vanilla extract, the water, the oil and the unsweetened cocoa.
Line a baking sheet with parchment paper. You can utilize an ice cream scoop for bigger pies, or a teaspoon for the smallest size. Drop a dollop and flatten with the back side of the spoon. Make sure they are separated enough as they expand!
Remove from the oven after 8 minutes, then allow to cool for at least 30 minutes.
Beat the butter, the cherries, the almond extract and the powdered sugar.
Use a knife or a spoon, and spread the bottom side of each whoopie pie, then stick to another one… And you are done!