Monday, January 31, 2011

Red Velvet Whoopie Pies

It's almost Valentines day so I decided it was the perfect time to make some red velvet cake.  I also love whoopie pies and have been wanting to make some more this year.  I found this recipe on Annie's Eats and decided to give it a try.  I loved that Annie piped these into hearts.  It's just so cute.

Everyone that enjoys red velvet knows that you have to eat it with cream cheese frosting, there's no other way.  I used this recipe.

Red Velvet Whoopie Pies:
(Annie’s Eats)

2 cups all-purpose flour
3 tablespoons cocoa powder
½ teaspoon baking powder
teaspoon salt
tablespoons unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ cup buttermilk, at room temperature
1 oz. red food coloring


Preheat the oven to 375˚ F. 

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.  In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.  Blend in the vanilla.  With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated.  Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients.  Do not overbeat.  Blend in the food coloring.
There are a couple of ways to get these on the cookie sheet.  If you use a piping bag the cookies will have a better chance of coming out even, however... don't worry if you don't have a piping bag or if you don't want to use one.  Use two spoons and just make little balls.

Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through.  Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack.  Repeat with any remaining batter.  Allow cookies to cool completely. 

Pair the cookies up by shape and size.  Pipe frosting onto the flat-side of one of the cookie of each pair. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. 

Looks like another one I can cross off of my 2011 To Do List!

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