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Gluten free pear & blackberry whoopie pies

Juicy pear whoopie pies filled with a rich blackberry ganache, decorated with sprinkles

Gluten Free

48 Servings

Method

Pear whoopie pies

  1. Preheat oven to 190 deg C (375 deg F).

  2. Line two baking trays with parchment paper.

  3. Peel and core pears, place them in a blender until blended finely.

  4. In a separate small bowl combine the milk, bicarbonate of soda, and vinegar.

  5. Beat butter, white butter, granulated sugar and dark brown sugar with an electric mixer until the mixture turns a pale colour.

  6. Slowly, on a low speed, beat in the eggs and buttermilk until mixed thoroughly.

  7. Gradually beat in milk, soda,vinegar mixture, flour and vanilla until mixed thoroughly

  8. Gradually beat in blended pears until mixed thoroughly.

  9. Pipe a splodge of batter onto one of the prepared baking trays and repeat 24 times, leaving a 5cm (2") gap between each splodge. Repeat above step on second prepared tray.

  10. Bake one sheet at a time for 10 minutes.

  11. Leave to cool for 5 minutes, then place cakes on a wire rack to cool.

Blackberry ganache

  1. Bring cream to the boil in a small saucepan.

  2. Remove from heat immediately and stir in chocolate until melted.

  3. Stir in blended blackberries and vanilla essence until glossy.

  4. Refrigerate for about 45 mins.

To decorate

  1. Spoon a teaspoon of ganache onto the flat side of cake. Spread to the edges.

  2. Top with another cake, flat side down.

  3. Repeat until you have 24 whoopie pies.

  4. Roll whoopie pies in mini crunch.

Ingredients

Pear whoopie pies

  • 268g gluten free self raising flour

  • 4 tbsp butter (unsalted)

  • 4 tbsp vegetable shortening

  • 100g granulated sugar

  • 100g dark brown sugar

  • 2 large eggs

  • 120g buttermilk

  • 1 tsp bicarbonate of soda

  • 0.5 tsp salt

  • 1 tsp xantham gum

  • 1 tsp vinegar (white )

  • 1 tsp vanilla (extract)

  • 2 pears (peeled & blended)

Blackberry ganache

To Decorate

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Torie Jayne on Spoonflower

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