Red Velvet Whoopie Pies with Cream Cheese Filling
Make it a red velvet Valentine's Day!
Ingredients for the Whoopie Pies
4 oz (1 stick) unsalted butter, softened
¼ cup vegetable oil
1 cup sugar
½ cup light brown sugar, packed
1 oz red food coloring
⅔ cup buttermilk
3 cups all-purpose flour
¼ cup unsweetened cocoa powder
1 tsp salt
1 tsp baking soda
1 tsp white vinegar
1 tsp vanilla extract
Instructions for the Whoopie Pies
Preheat the oven to 350 degrees and line two baking sheets with parchment. Cream together the butter, oil and sugars until light and fluffy.
Add the eggs, one at a time, blending well after each addition.
Add the food coloring and buttermilk and mix until incorporated.
In a separate bowl, whisk together the flour, cocoa, salt and baking soda.
Slowly add in the flour mixture and mix until just combined.
Add the vinegar and mix, then the vanilla and mix until just combined. Do not overmix.
Scoop out the batter (I like a 1½ Tbsp ice cream scoop) and place on prepared baking sheets (12 per sheet).
Bake for about 8 minutes, rotating once during baking, until cookies are set.
Let cookies cool slightly on the pan and then remove to a wire rack to finish cooling. Make sure cookies are completely cool before filling. Repeat with remaining batter.
Ingredients for the Cream Cheese Filling
8 ounces (2 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 pound powdered sugar (about 4 1/2 cups)
1 teaspoon vanilla extract
1/2 teaspoon fine salt
Instructions for the Cream Cheese Filling
Beat the butter: Using an electric hand mixer and large bowl, beat on medium speed until light and smooth, about 1 minute. (You can also place the butter in a stand mixer with the paddle attachment.)
Add the cream cheese and beat on medium speed until smooth and light, about 3 minutes.
Gradually add the sugar, one cup at a time, at medium speed. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Add 1 cup of the sugar, return to medium speed, and beat until incorporated.
Add the vanilla and salt.
Beat the icing again on medium speed until smooth and slightly increased in volume, 3 to 5 minutes.
Makes 4 cups.
Storage: If not using immediately, the cream cheese filling can be refrigerated for up to 2 to 3 days in an airtight container. Before using, bring to room temperature and then beat until smooth again before using.
Assemble the Whoopie Pies
Turn half of the cookies upside down so that the flat side is facing upward.
Using a pastry bag with a large round tip, pipe rounded mounds of filling onto the flat sides of half of the cookies.
Place remaining cookies, flat side down, on top of filling, pressing down gently until the filling spreads to the edges of the cookies.
Place the whoopie pies in the refrigerator for about 30 minutes to allow them to firm up before serving.
Recipe makes approximately 28 whoopie pies.