Gluten Free Maple Bacon Whoopie Pies

*Originally posted May 2, 2013

Last Saturday, my friends and I attempted the “Moody Mile.”  You start at the top of Moody St. in Waltham and do a bar crawl down the length of it. Considering I had tequila at stop #2, I held myself together pretty well, at least until a Rod Stewart impersonator showed up at the last bar.  He looked so much like him!

I made these whoopie pies for the pre-party at my condo. I’ve been talking about making a maple-bacon version for eons, and now that the marathon is over, I have time to accomplish such things.

  • 1 package Bob’s Red Mill Gluten Free Chocolate Cake Mix
  • 4 strips of bacon, cooked
  • 1/2 cup butter, softened
  • 3 cups confectioner sugar
  • 1/4 cup heavy cream
  • 2 tsp vanilla
  • 2 TBSP maple syrup

 

Make cake mix according to package directions, and spoon into whoopie pie pan.  Bake at 350 for about 10 minutes. (If you do not have a whoopie pie pan, you can use a 1/4 cup measuring cup and drop the batter onto a nonstick pan.) Meanwhile, beat together butter and sugar for 3 minutes. Add cream, vanilla and maple syrup and blend.  Stir in crumbled bacon. Store in fridge until ready to use. Spread on cooled whoopie pie halves and assemble.

 

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