RED VELVET WHOOPIE PIES
Everyone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. -Judi Dexheimer, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 2 dozen.
Number Of Ingredients 21
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies., Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving. Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.
Nutrition Facts : Calories 272 calories, Fat 15g fat (9g saturated fat), Cholesterol 56mg cholesterol, Sodium 199mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
RED VELVET WHOOPIE PIES
Supposedly whoopie pies get their name from the fact that Amish women would occasionally pack these treats in the farmer's lunchboxes and when discovered the men would yell "Whoopie!" Traditionally whoopie pies are two round mounds of chocolate cake with a creamy frosting sandwiched in between. For a twist on tradition, I love to make Red Velvet Whoopie pies.
Provided by Carol Kicinski
Yield Makes about 1 1/2 dozen depending on size
Number Of Ingredients 16
Steps:
- Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy, about 3 minutes. Add the egg and mix well, scraping down the sides of the bowl with a large spatula. Add the vanilla and food coloring and mix well.
- In a separate large mixing bowl, whisk together the sweet rice flour blend, cocoa powder, and salt. With the mixer on low, add half the flour blend mixture, then the buttermilk, and finally the rest of the flour blend mixture to the butter mixture and mix well.
- In a small bowl stir the vinegar and baking soda together and then stir into the batter. Using a large spatula, scrape down the bottom and sides of the mixing bowl and make sure all the ingredients are incorporated. Drop the batter onto the prepared baking sheets using a small ice cream scoop or large tablespoon.
- Bake the cookies for 7 to 9 minutes, or until the edges are set and the cookies are firm but springy to the touch. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. While the cookies are cooling, make the filling.
- In the bowl of an electric mixer fitted with the paddle attachment on medium speed, cream together the cream cheese, butter, salt, and vanilla until smooth. Turn the mixer off. Sift in the confectioners' sugar and starting with the mixer on low speed and slowly increasing the speed to medium, mix well.
- With your hand, brush the crumbs off the bottom (flat side) of a cookie, spread with a generous amount of filling, then top with another cookie, flat side down on the filling. Repeat with remaining cookies and filling.
- The cookies should be stored in the refrigerator but are best eaten un-chilled, so take them out of the refrigerator 10 t0 15 minutes prior to serving.
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