I have wanted to make this recipe since January when I first saw while I was waiting for my Dr. appt. in the December 08 Better Home and Gardens. I took a picture of the recipe on my iPhone. I suppose I should have gone to the magazine rack and purchased it, but all I wanted was the recipe!
For two whole weeks I didn't bake a thing. I had the flu, then went to Texas. I was going to bake these for my Mom and Dad while we were staying with them in Weslaco, but a woman across the street kept on bringing treats over for everyone! One day she brought M&M cookies, then a lemon pound cake, bran muffins and caramel rolls. I couldn't believe it. I told my sister 'well, I guess I'll make the Red Velvet Whoopie Pies when I get home'. She said 'oh great, all we'll get is a picture!'. Sorry!!
These were real easy to make. This is not the frosting I use on my Red Velvet Cake. It is the frosting I use on my Carrot Cake. It's easy to make. The whoopie pies are simple to make as well. The batter is pretty thick, easy to scoop onto wax paper. I baked 9 minutes.
Red Velvet Whoopie Pies
Makes 30 sandwiches-**If you make 1" Pies. I made big ones and got SIX!
Cake:2 cups unbleached flour
2 tablespoons cocoa powder (not Dutch processed)
½ teaspoon baking powder
¼ teaspoon salt
8 tablespoons (1 stick) butter, softened
1 cup (7 ounces) packed light brown sugar
1 egg, preferably room temperature
1 teaspoon vanilla extract
½ cup buttermilk, preferably room temperature
1 ounce (2 tablespoons) red food coloring
Filling:4 ounces cream cheese, softened4 tablespoons (½ stick) butter, softened
2 cups (8 ounces) powdered sugar
½ teaspoon vanilla
1. Adjust oven rack to middle position; preheat oven to 375F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa, baking soda and salt.
2. In large mixing bowl, beat butter on medium-high speed for 30 seconds, until smooth. Add brown sugar and beat until light and fluffy, about 2 minutes. With mixer at medium speed, add egg and beat until thoroughly combined, then beat in vanilla. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk and food color mixture. Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
3. Spoon (or pipe) batter in 1-inch diameter rounds about ½-inch high on prepared baking sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes, or until tops are set. Cool cookies on cookie sheets.
5. To make filling: Add cream cheese and butter to mixer bowl and beat until smooth. Gradually add powdered sugar, alternating with vanilla. Beat until smooth.
6. To fill, dollop (or pipe) cream cheese filling on flat sides of half the cookies. Top with remaining cookies, flat sides down.
To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.