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whoopie pies

Making whoopie!

Posted: Monday, Jul. 22, 2013

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Photo by Lora Denton Photography.

Originally from England, Sarah Ryberg has lived in Charlotte for the last 12 years and is a graduate of UNC Charlotte. After two whirlwind weddings - one in Charlotte and another in her homeland - Sarah is settling into married life and learning what it takes to be a Mrs. You can reach Sarah at sarahmryberg@yahoo.com

I'm not sure if I've mentioned this, but I have a BIG sweet tooth. Sweets are the one guilty pleasure I've never been able to cut back on. Whether it's chocolate, cupcakes, cookies, or brownies, I'll dig in no matter how bad it is for me.

Lucky for me, my gluten allergy doesn't mean I have to cut back on my baked treats. There are so many good gluten-free recipes, but of all the ones I've tried so far, the Vanilla Whoopie Pies with Honey Buttercream were my favorite! The texture of the cookie was soft and gentle, and mixed with the sweet honey buttercream, it made for a wickedly delicious treat.

Even if you're not on a gluten-free diet, I strongly recommend giving this recipe a try. They're light, fluffy, and let's face it, really adorable to look at.

Gluten-Free Vanilla Whoopie Pies

Source: Whoopie Pies by Sarah Billingsley and Amy Treadwell


2 tablespoons of milk
1 teaspoon of vanilla extract
1 1/2 teaspoons of baking powder
1 teaspoon of baking soda
1/2 cup of granulated sugar
1/2 teaspoon of Xanthan Gum
4 tablespoons of vegetable shortening (I’m not a big fan, so I used 4 tablespoons of butter)
1/2 cup of buttermilk
4 tablespoons of unsalted butter (alongside the 4 used above)
1/2 cup of dark brown sugar (packed) – I used light because we had no dark and it worked well
1 teaspoon of white vinegar
2 1/4 cups of gluten free all-purpose flour (I used King Arthur)
2 large eggs


Pre-heat oven to 375 degrees.
Mix the baking powder, flour, and Xanthan gum in a medium bowl.
In a separate bowl, preferably a standing mixer if you have one, beat the granulated and brown sugars along with the butter. Once creamy, add the buttermilk and the eggs. Mix everything until well blended.
Now, in a smaller bowl or a measuring cup, add the baking soda, vinegar, and the two tablespoons of milk. Blend into the batter and add the flour mixture. As the last step, blend in the vanilla extract.
For the baking process, I used these wonderful whoopee pie pans, from Wilton. You really don’t need them, but I wanted to make sure mine came out looking nice. I have a terrible habit of making my cupcakes overflow and my cookies look deformed. If you have one of these pans, fill the little cavities. If not, put about a tablespoon on a greased cookie sheet. Make sure there’s at least two inches between each one.
Bake for roughly ten minutes. Mine took exactly ten minutes and were a good consistency.

Honey Buttercream

Source: Whoopie Pies by Sarah Billingsley and Amy Treadwell


3 to 4 tablespoons of heavy whipping cream
2 teaspoons of honey (I used a little more, maybe 4? Personally, I needed a stronger honey taste)
3 cups of confectioners’ sugar
1 teaspoon of fresh lemon juice
1/2 cup of unsalted butter

Combine the butter and the confectioners’ sugar. Once the combination is crumbly, put in the honey, lemon juice, and heavy cream. Mix until completely blended and you’re ready to sandwich between your pies!

For a little added fun, I rolled sprinkles into the middles. This would be something fun to do with your kids too. They're bound to enjoy decorating their Whoopie Pies with multi-coloured sprinkles!

I'm excited to share some big changes in our lives next week, but for now, enjoy a little dose of sweetness! If you try them, please feel free to share your thoughts on the CB Facebook, or mine.

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