{Giveaway} Babycakes: Whoopie pies! Print Recipe Print Recipe

I’m in LOVE with my babycakes!

I love it so much that I asked if I could give one away to a lucky With Style and Grace reader and they said YES! Keep reading, details listed below.

I can’t tell you how much fun I’ve had with my whoopie pie maker. Instead of going with the traditional whoopie pies, I made these mini strawberry gluten-free cakes and then covered them with pureed strawberries – recipe below. So freakin’ good! My husband calls them “energy cakes”, which he’ll pop a few in his mouth before a run and then takes a few extra for his recovery snack. I’ve also made these and mini pancakes. Ah-mazing!

How perfect would this be for kids! I don’t have any, but I’m almost positive it would be.

It get’s better. There are THREE different treat makers: 1. Cake balls, 2. Mini Donuts, 3. Whoopie Pies. I want all three.

Want your very own Babycakes?

ONE lucky With Style and Grace reader will receive a Babycakes mini treat maker of their choice thanks to Daily Grommet.  Tell us what you’d make if you won either of the three treat makers and the winner will be chosen at random (random.org)! Deadline to enter is Friday, April 22nd. The winner will be announced Monday, April 25th!

Really really want to win?? I would too. Here’s how…

1. Become a fan of With Style and Grace on Facebook. Leave a comment telling me you’re a fan.

2. Follow With Style and Grace on Twitter. Leave another comment telling me you did this.

3. Spread the love! Tell your friends (real or not) about this giveaway (facebook or twitter) and come back and tell me – as in leave yet another comment.

Good Luck!

Eligible to US residents only

{Created and Photographed by With Style and Grace}

Gluten-free Strawberry Whoopie pie Cakes

{Recipe adapted from Delish}

Ingredients

  • 1 cup stemmed and halved strawberries
  • 3 1/2 cups gluten-free flour mix – I used Pamela’s. You can replace with all-purpose
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cup light brown sugar, packed
  • 2/3 cup canola oil – I may try replacing with applesauce or coconut oil next time
  • 1/2 cup plain yogurt – I used Greek
  • 2 large eggs

Filling – if you choose

  • 1 cup stemmed and halved strawberries
  • 5  egg whites
  • 1 1/2 cups granulated sugar
  • 4 sticks butter, cut into cubes, at room temperature

Directions

For the cookies: Using a food processor, put strawberries in and pulse until they are chopped into small pieces (approx. 4 – 5 pulses), and set aside. Careful not to puree them. In a medium bowl, sift flour, baking powder, baking soda, and salt. Set aside.

Mix brown sugar and oil in a large bowl – mix well. I used the back of a spoon to break up any of the sugar lumps. Whisk in chopped strawberries and yogurt until combined.  Add eggs, one at a time, mix until combined. Fold in flour mixture in two parts, if you’re using regular all-purpose, be careful not to overwork the batter. If using gluten-free flour, mix all you want. Cover and refrigerate for 30 minutes.

For Babycakes machine – drop 1-2 teaspoon of batter, press down and wait for 2-3 minutes. Voila! Yes, it’s THAT easy!

Preheat oven to 350 degrees. Using a measuring spoon, drop a heaping tablespoon of batter onto a parchment-paper-lined baking sheet to form each cookie, spacing them about 2 inches apart. Bake for 10 – 12 minutes. Remove cookies from oven and let cool completely.

To make filling: Puree strawberries in a food processor until smooth. Set aside. Using a double boiler, whisk egg whites and granulated sugar together in the top of a double boiler until sugar is dissolved and the mixture is a milky white – approx. 2 minutes. Transfer egg white mixture to the bowl of an electric mixer (use the whisk attachment) and whisk on high speed until soft peaks form and mixture is glossy. Approx. 2 minutes. Remove whisk attachment and replace with paddle attachment. Add butter and beat until smooth and fluffy, approx. 5 minutes. Add reserved strawberry puree and about 3 to 5 drops food coloring – frosting should be a light shade of pink – and beat again until well combined, approx. 1 minute.

To assemble: Generously frost the flat side of half of the cookies, then top each with an unfrosted cookie to form sandwiches. Enjoy!

Disclosure: I was given this babycakes for personal use and I loved it so asked if I could give one away – I was not paid to write this review.

Be Sociable, Share!

You can leave a response, or trackback from your own site.

  • Joanne W.

    I shared this giveaway on facebook.

  • Joanne W.

    It’d be cool to try the donut maker.

  • http://www.truesouthernelegance.blogspot.com Sheila Denise

    I’d love to make ginger whoopie pies with a lemon filling.

  • Kristie Reitinger

    I would love any of them! There are so many things that I could do with them…I am now a fan of With Style and Grace on facebook!

  • http://www.thenursemommy.com Steph

    I’m a fan on FB

  • http://www.thenursemommy.com Steph

    I want to try the Cake Pop Maker!

  • http://jam-n-jilly.blogspot.com julie@jam-n-jilly

    oh i would love to win! i have been wanting to try those cute woopie cakes that i have been seeing all over blogland! so glad i found your website thanks to tomkat!

  • Katherine
  • http://www.gloryfoods.co.uk/ gluten free pies

    Nice website! Greetings from Glory Foods.