Light and airy sprinkle filled vanilla cookies with a rich buttercream center... these gluten free birthday cake whoopie pies couldn't be any more delicious!
I can't wait to give these to my nieces and nephew to try. They are huge fans of sprinkles, as well as whoopie pies. I bet any kid, or kid at heart, will love these. :)
Gluten Free Birthday Cake Whoopie Pies
- 2 Tablespoon Unsalted Butter, melted and cooled
- 2 Tablespoons Unsalted Butter, at room temperature
- 3 Tablespoons Water
- 1 Tablespoon Flaxseed Meal
- 1 teaspoon Vanilla Extract
- 1/2 Cup plus 2 Tablespoons Milk
- 3/4 Cup plus 1 Tablespoon Rice Flour
- 7 Tablespoons Cornstarch
- 1/2 teaspoon Xanthan Gum
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/4 Cup Brown Sugar
- 1/4 Cup White Sugar
- Put two Tablespoons of the butter into a microwave safe bowl and melt.
- In another small bowl microwave the three tablespoons of water for about twenty seconds, then add the flaxseed meal to it and set aside for ten minutes.
- Preheat oven to 350 degrees.
- In a large bowl, combine the rice flour, starches,, xanthan gum, baking soda, baking powder, salt and sugar and brown sugar and mix under just small lumps of the sugar remain.
- Add both butters and mix into the dry ingredients with a fork until crumbly.
- Add the vanilla, flax-egg and beat.
- Add the milk and beat until the batter thickens and becomes elastic.
- Fold in sprinkles.
- Line baking sheets with parchment paper and scoop by the tablespoon. Bake for 8-10 minutes.
- Allow to cool on baking sheet and then completely on cooling rack. Find pairs and fill with the buttercream frosting.
Vanilla Buttercream Frosting
- 1/4 Cup Butter, Softened
- 3/4 Cup Powdered Sugar
- 1/4 teaspoon Vanilla Extract
- 1/2 Tablespoon Milk
- A pinch Salt
- Cream butter in mixer bowl for about a minute.
- Add powdered sugar and beat again until combined.
- Add milk, vanilla extract and salt and beat again, for about three minutes. Add a bit more milk if necessary.