Red Velvet Whoopie Pies

• Cake:
• 4.8 ounces oat flour (about 1 1/3 cups)
• 3.06 ounces brown rice flour (about 2/3 cup)
• 2 tablespoons unsweetened cocoa
• 1 1/4 teaspoons baking soda
• 1 teaspoon xanthan gum
• 1/4 teaspoon baking powder
• 1 cup granulated sugar
• 1 cup plain fat-free Greek yogurt
• 1 teaspoon vanilla extract
• 3 large eggs
• 1 (1-ounce) bottle red food coloring
• 3/4 cup water
• Filling:
• 1 cup powdered sugar
• 1 cup marshmallow creme
• 3 tablespoons butter, softened
• 2 tablespoons vegetable shortening
• 1 teaspoon vanilla extract
• Remaining Ingredient:
• 1/4 cup powdered sugar

1. Preheat oven to 350u0b0.
2. To prepare cake, weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cocoa, baking soda, xanthan gum, and baking powder in a medium bowl; stir with a whisk.
3. Combine granulated sugar and next 4 ingredients (through food coloring) in a large bowl; beat with a mixer at medium speed until well blended. Add flour mixture and 3/4 cup water alternately to sugar mixture, beginning and ending with flour mixture.
4. Spoon 2 tablespoonfuls batter into 24 mounds 2 inches apart onto baking sheets lined with parchment paper. Bake at 350u0b0 for 12 minutes or until cakes spring back when lightly touched. Cool completely on pans on wire racks.
5. To prepare filling, combine 1 cup powdered sugar and next 4 ingredients (through vanilla) in a medium bowl. Beat with a mixer at medium speed until light and fluffy. Spread about 1 1/2 tablespoons filling onto bottoms of 12 cakes; top with remaining cakes, bottom sides down. Dust both sides of whoopie pies with 1/4 cup powdered sugar just before serving.

flour, brown rice flour, unsweetened cocoa, baking soda, xanthan gum, baking powder, sugar, yogurt, vanilla, eggs, coloring, water, filling, powdered sugar, marshmallow creme, butter, vegetable shortening, vanilla, remaining, powdered sugar

Taken from www.myrecipes.com/recipe/red-velvet-whoopie-pies-0 (may not work)