Whoopie Pies - Gluten Free

Since I bought a Whoopie pan some time ago, even though I bought it for an unrelated use, I thought I should try the Whoopie pie recipe that came with the pan.
I'm not familiar with Whoopie pies, except from books set in the South, where Whoopie pies seem to be considered the ultimate treat.
I adapted the recipe to be gluten free and was quite happy with how they turned out.  I made my own marshmallow creme and I found that the top Whoopie pie did not want to sit still on top of the crème.  Maybe the commercial product is more stable, or maybe I should have refrigerated them until set.
But since mine slid I decided to make a chocolate sauce to drizzle over them and pretend I wanted them to slide and served them as a dessert -  my guests were lavish with praise and I didn't tell them about my less than successful attempt at assembling them.   Good way to cover a failure, right?   Just pretend you meant it to be that way!  smile

So here is my recipe for both the gf Whoopie pies

• 1 3/4 cup Julie's Flour Mix 
• 1/2 cup packed brown sugar 
• 1/2 cup white sugar 
• 1/2 cup butter
• 1/3 cup cocoa powder 
• 1 1/2 tsp baking powder 
• 1 tsp soda 
• 1/2 tsp salt 
• 1 tsp xanthan gum 
• 1 egg 
• 1 tsp vanilla
• 1 cup milk 
• 1tbsp  yogurt

1. Beat butter and sugars until light and fluffy 
2. Sift dry ingredients together 
3. Add alternately with milk/yogurt
4. Mix until well blended 
5. Drop 2 tbsp batter in each whoopie cavity (makes 24 cakes / 12 whoopie pies) 
6. Bake at 350 degrees for 10-12 minutes 
7. Let cool completely then put two cakes together with marshmallow crème (make your own marshmallow creme - lots of recipes online -  or buy ready made from grocery store)  

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