Hey Everybody! For those not in the know, I am currently located in a one stoplight town in rural Arkansas. I am not a native to the South, so I hadn’t experienced the divine delectable-ness of today’s culinary adventure until recently. I was missing out! But now, my dears, you don’t have to live another day without the gleeful wonderment that is…
Red Velvet Whoopie Pies
Newb | Apprentice | Journeyman | Master
A basic batter that makes your hands look like you’ve murdered some poor soul. If you don’t want to attempt the batter, or just want even quicker version, see my cake cookie recipe for a workable substitution!
1 1/3 cup flour
2 Tbsp cocoa powder
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/4 cup butter at room temp.
1 cup sugar
2 Tbsp buttermilk
2 tsp Apple Cider Vinegar
1 tsp vanilla
2 Tbsp red food coloring
Because when you eat them, you’ll be happy enough to float away. You will also want them all to yourself.
LADIES AND GENTLEMEN, START YOUR OVENS! We’re about to have a grand old time! Set the temp at 375* and lets dive in!
Blend your dry ingredients (flour, cocoa, baking powder, baking soda, and salt) in a small bowl. The fun part about having both baking powder and soda is that each one causes the batter to rise at different times during the baking process. Including both of these in a recipe means we’re going for maximum fluffiness.
Using your mixer, cream the butter and sugar together until it is, you guessed it: fluffy.
Then, add the eggs one at a time.
This is where your kitchen turns into something of a crime scene drama if you’re not careful. Add the buttermilk, vinegar, vanilla, and red food coloring (2 Tbsp is A LOT of food coloring).
Watch out for splash back, it stains. Mix until everything is really combined and use your spatula to scrape down the sides of the bowl to get all the bits if need be.
On a parchment lined cookie sheet (or silicone mat if you’re all fancy pants), use an ice cream scoop or similar spoon (I used a coffee spoon – sometimes cooking is about improvisation!) to plop even amounts of batter onto the sheet. Leave a good amount of room because these lil’ morsels are gonna get comfy and spread out.
Bake for 10 minutes. Pull out the tray and let it sit for a little bit before pulling off the cookies. Set aside on a rack to cool completely.
To make the filling, you take your softened butter, cream cheese, and vanilla and beat them soundly. Don’t worry, they deserve it. Then add your powdered sugar a bit at a time until it’s all incorporated. Blend for a few minutes until it gets soft and… fluffy!
Place a healthy dollop of frosting on the bottom of a completely cooled cookie. Use another to make a sandwich and WHAMADEBAM! Whoopie Pie.
Don’t forget to
As always, pictures of your wacky kitchen adventures are welcome over at the ChipMom Facebook page! And remember, Mama loves ya!