Bebe's Gluten Free Whoopie Pies

 Yummy is the best way to describe these whoopee pies!   Sandwiched between two layers of rich chocolate is a delicious custard filling.  This recipe is from a friend's mother.   I made these on May 1 for a fun Friday night dessert.  They were a big hit! 

Bebe's Gluten Free Whoopie Pies

Makes 14 Large 

1.  Mix together 1/2 cup of cocoa with 1/2 cup of hot water and stir to combine. 

2.  Prepare dry ingredients - In a medium-sized mixing bowl put:
(1)  2 2/3 cup of gluten free flour-- I used 1 cup or rice flour, 1 cup of sorghum flour, and 2/3 cup of tapioca flour.
(2)  Stir in 1 t of baking powder, 1 t of baking soda, and 1/2 t of salt.

3.  Prepare sour milk:  Put 1 t of milk into 1/2 cup of milk and let it sit for at least  5 minutes.

4.  In a large mixing bowl put:
(1)  Cream together 1/2 cup butter with 1 1/2 cups of sugar.  
(2)  Then add  2 eggs ONE at a time and beat well after each.
(3)  Add the 1/2 cup of cocoa and beat in.

5.  Combine ingredients:  Add alternately to the creamed butter and cocoa mixture the flour and the 1/2 cup of sour milk.  

6.  Baking:  Drop these cookies by the tablespoon onto a greased baking sheet or parchment paper.  Bake at 350 for about 10 minutes.  

Whoopie Pie Filling

1.  In a small saucepan put:
(1)  3/4 cup of milk and whisk into it 3 T of rice flour.
(2)  Cook a few minutes until thickened and then take off the stove.

2.  Cream together: 1/2 cup of butter with 1/2 cup of sugar.  (The original recipe calls for 3/4 cup of butter and 3/4 cup of sugar, but I'm always reducing!)

3.  Combine:  Add the cooled milk mixture to the creamed butter/sugar and beat until light and fluffy.

4.  Make whoopie pies:  Put about a tablespoon on one side and spread it with a spatula.  Then add the top.