Parfait! Red Velvet Whoopie Pies

04bRedVelvetWPiesbfLOIt is hard to resist a whoopie pie, and a red velvet whoopie pie?


You want one, and you know it.

Nice thing, isn’t it, that they are pretty darned easy to make? No special pans required (sorry, Jen’); and nothing too, too exotic, just some parchment paper, good baking cocoa, the usual suspects (eggs, flour…) and a bit of your time.

•3 cups flour
•1 tsp baking soda
•1-1/2 tsp baking powder
•2 tsp unsweetened cocoa powder
•1/2 cup veggie oil
•1 tsp white vinegar
01cRedColorbfLO•1 (1-oz) bottle red food coloring
•1 tbsp vanilla
•1-1/2 cup sugar
•2 eggs
•1 cup buttermilk*

*As always, no buttermilk, no problem! Add one tablespoon of fresh lemon juice or white vinegar to a measuring cup, then add milk to make one cup. Stir and let rest for five minutes. Voilà, buttermilk!

Preheat oven to 350º and line two baking sheets with parchment paper.

03aWhoopiePiesOvenbfLOSift the flour, baking soda, powder, and cocoa together in a large bowl. In a separate bowl, combine the oil, vinegar, food coloring, and vanilla.

Using an electric mixer, beat the sugar and eggs together in a large bowl until they turn pale and double in volume (this could take a while). Add the oil mixture and beat to combine. Add the flour mixture and buttermilk alternately in 5 small additions, starting and ending with the flour.

03cWhoopiePiesCoolingbfLODrop the batter by teaspoons onto the baking sheets, allowing 1-inch between drops, as the cookies will spread. I would plan on twelve pies per baking sheet.

Bake until the cakes are firm but not crisp, about 8 to 10 minutes (mine averaged nine minutes).

CBBCreamCheeseFrostingbfLOI baked one sheet at a time – popping the first batch into the oven and then getting the next ready to go while that was baking. Transfer each baked batch to racks to cool and then repeat with the remaining batter – there is no need to replace the parchment paper between batches.

So, whoopie pies baked, now we need to think about the filling. Cream cheese is the standard, but basic fluffy white works too, especially if your whoopie pies will be sitting out at room temperature for a while.

Cream Cheese Frosting (Filling):
•8 oz cream cheese, at room temperature
05FrostingWhippedbfLO•3 tbsp unsalted butter, at room temperature
•2-1/2 cups confectioners’ sugar, sifted
•1 tbsp vanilla

White Frosting (Filling):
•4 cups powdered sugar
•1 cup solid shortening (Crisco)
•1/4 cup water
•1-1/2 tsp vanilla
•1/8 tsp salt

04aRedVelvetWhoopiePiesbfLOBeat the cream cheese and butter (or the shortening) until light and fluffy.

Add the remaining ingredients and beat well. If you’ve opted to make the cream cheese frosting (good choice!) – stash it in the fridge for 30 minutes or so before filling your pies.

That’s it! A heaping stack o’ whoopie pie goodness made right in your own kitchen, and without too, too much bother!

By the way, if you’re looking for something a bit more, ermmm, seasonal, might I suggest orange velvet whoopie pies with chocolate cream cheese filling?


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