UFO’s – Gluten-Free Whoopie Pies with Matcha Frosting
Adapted from the recipe book – Whoopie Pies
The Challenge: Find something to welcome in our new account intern that everyone can eat. This eliminates Gluten, Chocolate and Peanut Butter. That, to me, is a decent challenge. I could’ve gone fruity, or lemony, but I wanted to make something different.
The matcha: I’d seen a handful of recipes that had used it, including the frosting one I stumbled across while flipping pages through this book. I already am obsessed with green tea frappucino’s at starbucks, so I knew I liked the flavor. I had to make my move. And by that, I mean make my brother buy it for me the next time he went to an asian market for bubble tea ingredients.
Thus, the bright green frosting you see above you. While it may look off-putting, just remember that I told you it’s actually delicious.
Now, for the recipe.
For the Whoopie Pies (makes 20 small pies)
- 2 ¼ c gluten-free all purpose flour (I used trader joe’s brand)
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ tsp xantham gum (this sounds like a crazy ingredient, but it’s going to act as the glue for this batter)
- 8 tbsp (1 stick) unsalted butter (room temp)
- ½ c white sugar
- ½ c brown sugar
- 2 eggs
- ½ c buttermilk
- 2 tbsp milk
- 1 tsp baking soda
- 1 tsp white vinegar
- 1 tsp vanilla
For the Frosting
- 2 c confectioners sugar
- 4 tbsp butter (room temp)
- 4 tbsp heavy cream
- 1 tsp vanilla
- ¼ tsp salt
- 1 tbsp matcha powder
- Pre-heat to 375° F
- In a small bowl, whisk together the flour, baking powder, salt and xantham gum
- In a large bowl, mix the sugars and butter together. Add the buttermilk and eggs and stir it up good.
- In a small cup off to the side, combine the milk, baking soda and vinegar – this will foam up.
- Slowly add both the vinegar mixture and the flour mixture to the batter. Vinegar mixture can go first, it’s better to mix it in while it’s foaming.
- After all that stuff is mixed, add the vanilla and call it a day.
- Using a small cookie scoop or about a tablespoon measurement, place one scoop on a cookie sheet (evenly spaced) and bake for 10 minutes.
- Frosting: Make sure your butter is soft when you’re mixing this up. Add all the ingredients into a bowl and whip together using a hand mixer, or the strength of Thor. Whichever you have more of.
Frost, sandwich and bring into work as a way to haze your new coworker for the next three months. In all seriousness though, these were awesome tasting and tasted like they were full floured and glutened up. They aren’t though. That’s the surprise there.
I think the best gluten-free baked goods are the ones that don’t taste like it. Same with vegan baking – if you can’t taste the difference, you’ve won the game.
Until next recipe request