So....today Bella and I decided to make whoopie pies. It's the third time we've whipped up these scrumptious beauties. This was our first time making Red Velvet ones. Each time they have been worth every effort, calorie, and fat gram. Today was no exception. But unfortunately for me, she wasn't the exceptional helper and her assistance went only as far as measuring out the flour and salt. She was actually more interested in playing with her little brother (which is a rare happening) so I wasn't going to argue with that. Two hours later the kitchen was back to its original state and we have goodies to share with our friends. I won't delay any longer. You are going to want to jot this recipe down for the next Valentine's Day or any day. These whoopie pies are to die for!
Red Velvet Whoopie Pies:
2 1/4 cups all purpose flour
1/4 cup Dutch-processed cocoa powder (can use regular unsweetened)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup unsalted butter, room temperature
1 cup granulated white sugar
1 large egg, room temperature
1 tsp pure vanilla extract
3/4 cup buttermilk
1 Tbsp liquid red food coloring
Cream Cheese Filling:
1/2 cup unsalted butter, room temperature
1 - 8 ounce reduced fat cream cheese, room temperature
3 cups confectioners' (powdered or icing) sugar, sifted
1 tsp pure vanilla extract
Directions:
Preheat oven to 375 degrees and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugar until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (I used a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches apart. With the back of a spoon, (I sprayed a little bit of Pam baking spray) smooth the tops of the cookies.
Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.
Cream Cheese Filling: Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar, and continue to beat until smooth and creamy.
To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies. The assembled cookies can be stored, covered, in the refrigerator for several days.
Makes about 17 sandwich cookies.
Wha-la! You are going to want to get a few more minutes of cardio in after you eat one of these monsters!
