Thursday, December 20, 2012

Red Velvet Whoopie Pies

I've been wanting to do some whoopie pies for a while, and I thought red velvet would be lovely for Christmas! And, oh, were these tasty! They feature classic red velvet flavors, but in a different vehicle. These little hand-held "pies" are perfect for giving as a gifts (no forks required!). In retrospect, I wish I had made them a little smaller, but in my directions, I'll let you know what I did, and how to make them smaller, if you wish.

If you're looking for a unique, delicious treat for Christmas (or anytime), these are perfect to add to your "to-bake" list...


** RED VELVET WHOOPIE PIES** 

Ingredients
* 2 cups flour
* 1/2 cup cocoa powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt

* 1 stick (8 tablespoons) butter, room temp
* 1 cup sugar
* 1 large egg
* 2 tablespoons red food coloring
* 1 1/2 teaspoons vanilla
* 1 cup buttermilk

Filling
* 8 ounces cream cheese, room temp
* 2 tablespoons butter, room temp  
* 2 1/2 cups confectioners' sugar, sifted
* 1 teaspoon vanilla

Cake Directions
* Before you start baking, note all of the room temp ingredients above so you can get them out of the fridge about an hour before! Also, I like my buttermilk and eggs to be room temp as well (but not necessary). 

* Preheat oven to 400F.
* In a medium-sized bowl, whisk together the dry ingredients (first four ingredients). Set aside.
* In a large bowl, beat the sugar and butter together until light and fluffy (about 2 minutes).
* Mix in the egg, food coloring, and vanilla.
* Alternately mix in the dry ingredient mixture and the buttermilk, beginning and ending with the dry ingredient mixture (until just combined).
* To make the cake ("pie" top/bottom), I traced a 2 1/2 inch cookie cutter on parchment paper, and spooned/pipped about 1/4 cup mixture into the circle. (The parchment paper also makes it much easier to lift off the baking sheet.) I would go with 1 1/2 - 2 inches because I would have liked them to be smaller, and to have had more to share, but adapt to your preference! Make the circles about 2 inches apart. 
* Cool completely on a wire rack before filling.

Filling Directions 
* Beat the cream cheese and butter together until smooth.
* Slowly beat in the confectioners' sugar.
* Stir in the vanilla.

Assembly
* Spread the cream cheese filling onto the flat side of the cooled cake, and top with another one. That's it!!
* I like to eat them after they've been in the fridge for at least 30 minutes (I think the filling tastes better cold), but they are fine room temp as well!

* Now, enjoy some FRESH for the holidays...

Recipe adapted from here.

10 comments:

  1. This comment has been removed by the author.

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  2. Yours turned out perfectly!!! Thanks for linking to mine :) Merry Christmas!

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    1. Thank you, and you're quite welcome; appreciate the inspiration! Happy Holiday Baking!! :)

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  3. Um, yeah, those look AWESOME!! Well done Leah ! Merry Christmas and all the best for the New Year!!

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  4. Yummy!!! I have never made whoppie pies! Yours looks amazing!!! I have to make these over holiday break!!! Have a wonderful weekend!!

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  5. I have never had or baked a whoopie pie. Maybe it's time to try one. Thanks for sharing on foodie friends friday,
    Your co-host from Nosh My Way,
    Marlene
    PS don't forget that you must link your recipe back to www.foodiefriendsfriday.com

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  6. These look delicious! Thanks for sharing on Foodie Friends Friday Linky Party. Please remember to link you recipe back to http://www.foodiefriendsfriday.com and visit us today to vote for your favorite recipes!

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  7. These look perfect. Thanks for sharing on Foodie friends Friday. I hope that you will join us again next week.

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