Red Velvet Whoopie Pies

 Hello Lovaaaas. 

I honestly never saw the big whoop about red velvet....I know, I know most of you are gasping right now, but just wait for it...UNTIL I started to make my own.

I'm intrigued with how unique the ingredients are to red velvet. A few tablespoons of cocoa really do make all the difference in this delicious combination of vanilla and chocolate cake.

This recipe is from Magnolia bakery and it is absolutely the fluffiest red velvet i've ever tasted. You will need a few specific ingredients so plan a trip to the supermarket. I also altered the red food coloring from 6 tbl to 4 1/2 because I dont like the color to look fake but more earthy.

The filling is a recipe from Paula Dean, the queen of anything butter and cream cheese. I actually was planning to bring them to some friends who were visiting.....but they never made it past the kitchen. ADDICTIVE. enjoy. 

Ingredients:

 Whoopie Pies

3 1/3 cups cake flour (not self-rising)  

1 ½ sticks unsalted butter, softened
2 ¼ cups sugar
3 large eggs, at room temperature *
4 1/2 tablespoons red food coloring
3 tablespoons unsweetened cocoa
1 ½ teaspoons vanilla extract
1 ½ teaspoons salt
1 ½ cups buttermilk
1 ½ teaspoons cider vinegar
1 ½ teaspoons baking soda  
Powdered Sugar for dusting 

Filling

2 8oz packages cream cheese, softened

2 sticks butter, softened

1 teaspoon vanilla extract

4 cups powdered sugar

3/4 cup finely chopped pecans, optional

Baking: 

1. Preheat oven to 350 degrees. Butter and flour 2 baking sheets (make sure the sheets have rims). Place parchment paper in each and butter and flour again 

2. Cream the butter. Add sugar and beat on high until fluffy - 3- 5 minutes

3. Add eggs one at a time 

4. In separate bowl whisk together cocoa, red food coloring, vanilla. Then add to mixture and scrap down all sides of the bowl.

5. Sift the cake flour, set aside

6. Mix Buttermilk and salt. 

7. Add flour and buttermilk to mixture alternating, starting and ending with flour

8. Mix together apple cider vinegar and baking soda and add to the batter

9. Divide the batter in the prepared pans about 3-4 cups per baking sheet

10. Bake for 10 minutes or until a toothpick comes out clean from the center of the tray

11. Let the cakes cool completely! Then proceed to cut with cookie cutters (I did a heart) or the rim of a cup ( like I did for circles). Then FILL and roll in nuts if you desire....I do.

 

Filling

1. Cream the butter, cream cheese and vanilla

2. Add the sugar on low then increase to high until light and fluffy

* TIP: To get your eggs to room temperature either leave them out for 2 hours or place them in a bowl of luke warm water for 5 minutes.