4.5
2 ratings

Gluten-Free 'Hummingbird' Whoopie Pies With Butterscotch Frosting

A reimagining, inspired by the original Jamaican classic “Doctor Bird” Cake
Whoopie Pies With Butterscotch Frosting

Recipe courtesy of The Fancy Duckling

"This cake is indigenous to the island of Jamaica and was named after the island’s national bird (the hummingbird).  It is also referred to as the Doctor Bird cake (Doctor Bird is another name for the island’s national bird). The cake made its way down south, where it became popular after a 1970s Southern Living recipe.

It's made with bananas, pineapples, spices, vanilla and pecans, and often accompanied by cream cheese frosting."

The Fancy Duckling is an actress, writer, and avid gluten-free baker.

After a chronic illness changed her diet seven years ago, she became determined to create a delectable birthday cake that was as delicious as the one from her childhood memories. Find more recipes at her website, thefancyduckling.wordpress.com, or contact her at thefancyduckling@gmail.com

 

 

Ingredients

For the Cakes

  • 2 1/2 Cups gluten-free flour
  • 1 1/2 Teaspoon baking powder
  • 1 1/2 Teaspoon baking soda
  • 1 Teaspoon xanthan gum
  • 2 1/2 Teaspoons cinnamon
  • 1/2 Teaspoon nutmeg
  • 3/4 Cups Earth Balance
  • 2 1/2 Teaspoons vanilla powder
  • 2 Eggs
  • 20 Ounces crushed pineapple in juice, drained
  • 4 Bananas, mashed
  • 2 Cups coconut sugar
  • 1 Cup coconut, shredded
  • 1/2 Cup cashew milk

For the Butterscotch Frosting

  • 1 Cup Spectrum shortening
  • 1/2 Cup Earth Balance
  • 3 1/2 Cups powdered sugar
  • 1 Teaspoon gluten-free vanilla extract
  • 3 Teaspoons butterscotch extract
  • 2 Tablespoons cashew milk

Directions

For the Cakes

Preheat oven to 400 degrees. Place shredded coconut on a cookie tray lined with foil. Bake for 10 minutes, or until just browning.Remove and reduce heat to 350 degrees.

Combine the first 6 ingredients in a bowl. Set aside.

Cream together the Earth Balance, Coconut Sugar and Vanilla, until fluffy. 

Add the 2 eggs, one at a time. Mix just to combine. 

Add the Cashew Milk, mix for a few seconds to combine.

Add the Pineapple, mashed Banana's and toasted Coconut. Mix once again to just combine.

Add the dry ingredients (that were set aside), in 3rds, combining well after each addition.

Batter will be slightly sticky but creamy.

Scoop the mixture into a whoopie pie pan that has been greased or buttered. Fill each section about 3/4 of the way. Do not overfill.

Bake for 10-12 mins, until springy to the touch.

Allow the cakes to cool on a rack before removing them from the pan.

 

For the Butterscotch Frosting

Cream the Shortening and the Earth Balance together.

Add the Powdered Sugar, one cup at time.

Add the Vanilla and Butterscotch extracts.

If consistency is a little too sticky or stiff, add one tablespoon at a time of the milk.

Spread on cooled cakes.

Nutritional Facts
Servings24
Calories Per Serving385
Total Fat20g31%
Sugar39gN/A
Saturated6g30%
Cholesterol13mg4%
Protein2g5%
Carbs52g17%
Vitamin A7µg1%
Vitamin B60.1mg5.3%
Vitamin C18mg30%
Vitamin E1mg7%
Vitamin K5µg6%
Calcium52mg5%
Fiber3g11%
Folate (food)11µgN/A
Folate equivalent (total)11µg3%
Iron0.9mg5%
Magnesium10mg3%
Monounsaturated8gN/A
Niacin (B3)0.3mg1.4%
Phosphorus49mg7%
Polyunsaturated5gN/A
Potassium327mg9%
Sodium211mg9%
Sugars, added33gN/A
Trans1gN/A
Zinc0.2mg1%