Monday, February 13, 2012

Red Velvet Whoopie Pies

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 Red velvet seems to be all the rage lately.  Seriously....I didn't know you could have so many different red velvet recipes.

Growing up I had only ever heard of red velvet cake and really then we rarely had it.

Now you can find red velvet cookies, brownies, cheesecake, popcorn, cupcakes, pancakes, crepes (that's what we are having for breakfast tomorrow--can't wait!!), truffles, fudge, and pie, just to name a few.  Do a quick search on pinterest and you will be amazed.  I surely was!

I figured because everyone else was doing it I should jump on the badwagon too.  These cookies were absolutely delightful!  I thought I had died and gone to heaven.  Totally not joking.  The kids thought they were fabulous too.  They were seriously so good that I had to get them out of the house as quick as possible (sorry Lori! :) or otherwise the entire batch would of been in my stomach.  They are amazing and you should make some for Valentines Day--or just because.

Red Velvet Whoopie Pies

(click here for printable version)

2 cups all-purpose flour
2 tbsp. cocoa powder
1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
1/2 cup buttermilk, at room temperature
1 oz. red food coloring

8 oz. cream cheese (do not soften)
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners' sugar, sifted

1.  Preheat the oven to 375˚ F.  Place parchment or silpat liners (these are so wonderful) on cookie sheets.  You can also spray with non-stick cooking spray but the parchment and liners will work a little better.

2.  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/fold in the food coloring.

3.  Drop batter by tablespoons onto your prepared cookies sheets.  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 before moving on.

4.  To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes (the frosting will set up better if you do not soften your cream cheese, promise!).  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

5.  Transfer the frosting to a clean pastry bag fitted with a plain, round tip.  Pair the cookies up by shape and size.  Flip one cookie of each pair over so that the flat side is facing up.  Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear.  Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges.  Eat immediately or store in an airtight container. Enjoy!

Source: Annie's Eats
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