The fine folks at The French Laundry worked very hard to develop a line of Cup 4 Cup gluten free flours and mixes that are some of the best out there. They’re pricey, but very good. For these red velvet whoopie pies I altered the Cup 4 Cup vanilla cake mix. Very easy with great results
4 large eggs
1 cup buttermilk
3/4 cup canola oil
1 teaspoon red color gel paste or 2 teaspoons red liquid food color
2 teaspoons white vinegar
1 package Cup 4 Cup brand vanilla cake mix, removing 2/3 cup of the mix.
2/3 cup unsweetened cocoa powder
8 oz. whipped cream cheese, such as Kraft Philadelphia
3/4 cup heavy cream
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
For the cakes:
Preheat oven to 350º. Line baking sheets with parchment paper.
In a large bowl, whisk together the eggs, buttermilk, oil, vinegar and red food color. In a medium bowl sift together the vanilla cake mix and cocoa powder then combine the dry mixture into the wet mixture whisking to combine. It will have a fudgey texture.
Drop the batter by the tablespoonful onto the parchment paper about 3”apart. Bake for 8 minutes then let cool 5 minutes on the baking sheet before transferring to racks to cool completely. Continue cooking the cakes in batches.
For the filling:
In a large bowl sift the powdered sugar and add the cream and vanilla. Whisk until the cream reaches stiff peaks. Fold in the whipped cream cheese and combine thoroughly.
Arrange the cakes in matching pairs and spoon a tablespoonful of the filling on the flat side of one cake and top with the matching cake.
Yields about 2 1/2 – 3 whoopie pies.