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Egg-free?
Replace the two eggs with 2 tablespoons ground flax meal and 1/4 cup hot water. Whisk together the flax and water and allow it to stand for five minutes. Add as you would the egg.
Dairy-Free
For the cakes: Replace the butter with a solid dairy-free shortening
(like Crisco or Spectrum vegetable shortening) or lard. Use as directed. A liquid oil can be used to replace the butter; however, I found the cakes spread when made with oil and had a very moist—almost muffin-like texture—instead of the dense cake-like texture I prefer in a whoopie pie.
For the filling:
For the marshmallow filling: Use all shortening to replace the butter.
For the cream cheese filling Use a dairy-free cream cheese.
Smaller Pies: Traditional whoopie pies are BIG. If you'd like a smaller treat, scoop batter, about 2 tablespoons each, onto prepared baking sheet. Reduce baking time from about 20 minutes to about 12. Check the cakes after eight minutes.
Yield: makes about 12 whoopie pies, active time about 30 minutes, total time about one hour
4 ounces (1 cup) white rice flour
2 3/4 ounces (1/2 cup) sweet rice flour
2 ounces (1/2 cup) cornstarch or potato starch
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon xanthan gum
1/2 cup (1 stick) butter, softened
7 ounces (1 cup) granulated sugar
2 large eggs, at room temperature, lightly beaten
1 cup pure pumpkin puree
1 teaspoon vanilla extract
Marshmallow Filling
1/2 cup (8 tablespoons) unsalted butter, at room temperature
1/4 cup vegetable shortening
3/4 cup powdered sugar
1 jar (7 1/2 ounces) marshmallow crème
1 teaspoon pure vanilla extract
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