Red Velvet Whoopie Pies

Happy Valentine’s Day, readers.  I know I’m a little late in posting, but seeing as how my Valentine reads this, I had to keep his sweet gift a surprise.  Lane Meyer, as he’s known here, loves red velvet cake.  Red velvet happens to be perfect for Valentine’s Day, but I wanted something that could be packaged up a little more creatively than a cake. Enter whoopie pies.  They’re fun, they’re portable, they can be made in a multitude of flavor combinations, and they’re tasty.

These were fantastic. Not good, not great, fantastic. I did find that the filling was very sweet and would probably add a little more cream cheese next time around.  There will be a next time around.

Red Velvet Whoopie Pies

Ingredients:

for the whoopie “cookies”:

  • 3 C. all-purpose flour
  • 1/3 C. cocoa powder
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • ½ C. unsalted butter, at room temperature
  • ½ C. vegetable shortening
  • ½ C. light brown sugar
  • 1 C. granulated sugar
  • 2 eggs
  • 2 tsp. vanilla extract
  • 3 tsp. red food coloring
  • 1 C. buttermilk

for the filling:

  • 4 oz. cream cheese, at room temperature
  • 4 Tbs. unsalted butter, at room temperature
  • 3½ C. powdered sugar
  • 1 tsp. vanilla extract

Directions:

Heat oven to 350 degrees and line two baking sheets with parchment paper. Set aside.

Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, shortening and both sugars on low speed until combined.

Increase the speed to medium and beat until fluffy and smooth,  5 minutes.

Add the eggs one at a time, beating well after each addition.

Add the vanilla and food coloring and beat until just blended.

Add half of the flour mixture and half of the buttermilk to the batter and beat on low just until mixed.

Scrape down the sides of the bowl and add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.

Using a spoon (or a medium cookie scoop) drop a tablespoon of batter onto one of the prepared baking sheets and repeat, dropping them at least 2 inches apart, until all batter has been used.

Bake one sheet at a time for about 10 minutes each, until the cakes spring back when pressed gently.

Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

While the cakes are cooling, prepare the filling. In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed.

Add the sugar and beat on low speed until combined.

Add the vanilla and increase the speed to medium-high, beat until creamy and smooth, about 4 minutes.

Assemble by spreading the filling onto the flat side of one cake using a knife or a spoon.

Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Makes about 24 whoopie pies.

Source: Brown Eyed Baker

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