I decided to try out the Land O Lakes gluten-free Whoopie Pie recipe this weekend. I used the Betty Croker gluten-free devils food cake mix and the cookies turned out great. I decided to make a homemade caramel sauce, but didn’t have any cream so I tried substituting vanilla almond milk. Either I cooked the caramel too long or the almond milk substitution did not work because there was a strange taste to it. We opted instead to just fill the whoopie pies with the vanilla icing mixture. They were very sweet, but quite delicious.
I saved some of the cookies and filled them with mint chocolate chip ice cream and that was a really yummy treat too.
All in all I think this recipe was a success even with our caramel issues. Next time I’ll try adding the caramel and see how that enhances the flavor.
Whoopie Pie Ingredients:
1 (21-ounce) gluten and wheatfree chocolate cake mix
1/2 cup LAND O LAKES butter melted
1/2 cup water
1 to 2 teaspoons sea salt
1 cup LAND O LAKES butter, softened
3 1/2 cups powdered sugar
1/3 cup prepared caramel sauce
1 teaspoon sea salt
1 teaspoon gluten-free vanilla
Combine cake mix, 1/2 cup melted butter, water and eggs in large bowl; stir gently to combine. Let batter rest for 30 minutes. Heat oven to 400°F. Drop batter by slightly rounded teaspoonfuls, 2 inches apart, onto parchment-lined or lightly greased cookie sheets. Sprinkle each cookie with sea salt. Bake for 5 to 7 minutes or until toothpick inserted in the center comes out clean. Transfer to wire cooling rack.
Place 1 cup butter in medium bowl. Beat at medium speed until creamy. Reduce speed to low; gradually add powdered sugar. Beat until well mixed. Add caramel sauce, 1 teaspoon sea salt and gluten-free vanilla. Beat until well mixed. Pipe or spread rounded teaspoonful filling onto bottom of 1 cookie; place second cookie, bottom-side down over filling. Repeat with remaining cookies and filling. TIP: Letting batter rest allows batter to rise and increase volume of whoopie pies.