Monday, February 6, 2012

Red Velvet Whoopie Pies

Not sure why, but I've had whoopie pies on my mind recently and really wanted to try them. Since we don't really need a bunch hanging around, I had to wait for an "event" to make them. Perfect opportunity came up with the church youth group's Super Bowl party. I went with red velvet since Rosie Jane loves red velvet and since they're red, it worked well with Sweet Pea and Bob's love of the New England Patriots. Sadly, we got no love back from them last night.

I used my best friend Google to find a recipe. I thought about using Paula Deen's except she didn't have a cream cheese filling. With red velvet, you must have cream cheese filling so I kept looking. I found this recipe from the Brown Eyed Baker, which does have cream cheese filling.

Red Velvet Whoopie Pies
modified from browneyedbaker

makes 2 dozen whoopie pies

For the pies:
3 cups flour, sifted
1/2 c cocoa powder
1 tsp baking powder
1/2 tsp salt
1/2 c unsalted butter, at room temperature
1/2 c vegetable shortening
1/2 c brown sugar
1 c granulated sugar
2 eggs
2 tsp vanilla extract
3 tsp red food coloring
1 c buttermilk

Preheat the oven to 350* 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; set aside.

Beat the butter, shortening, and both sugars on low speed until just combined.  Increase the speed to medium and beat until fluffy and smooth, about 5 minutes.  Add the eggs one at a time, beating well after each addition.  Add the vanilla and the red 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 until just incorporated.  Scrape down the sides of the bowl.  Add the remaining flour mixture and buttermilk and beat until completely combined.

Using a medium cookie scoop, drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart.  Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently.  Remove the baking sheet from the oven and let the cakes cool on the sheet for 5 minutes before transferring them to a rack to cool completely.

While the cakes are cooling, prepare the filling....

For the cream cheese filling:
4 oz. cream cheese, at room temperature
4 Tbsp butter, at room temperature
3 1/2 c powdered sugar
1 tsp vanilla extract

In a mixer, 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.

To assemble:  spread the filling onto the flat side of one cake using a knife or back of a spoon. Top with another cake, flat side down.  Repeat with the rest of the cakes and filling.

To store:  Assembled whoopie pies can be stored in an airtight container for up to 3 days (like they'll last that long).  If you need to stack layers, place a piece of wax paper between layers.

1 comment:

  1. oh my gosh, these look so good! i've always wanted to try whoopie pies! yum!