Wednesday, February 13, 2013

Red Velvet Whoopie Pies

For this years Valentine's Day treat I was inspired to try something other than cupcakes. Pinterest was full of inspiration but ultimately I gravitated to the cheerful, colourful Red Velvet Whoopie Pies with cream cheese filling. It took me awhile to settle on the perfect recipe but I found it - the cookies are a dense, chocolatey cake style cookie - exactly what I was hoping for!

To make heart shaped cookies, trace hearts onto your parchment paper - I used the template below. Place the parchment paper ink side down on your baking sheets. Transfer the batter to a piping bag with a 1A round tip. Pipe the batter in a v-shape within the heart template on the parchment paper.

Adapted from Beurrista, makes 18 2" cookie sandwiches


2½ cups flour
3 tablespoons dark unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ cup plus 1 tablespoon canola oil
½ cup plus 2 tablespoons buttermilk
½ cup butter, softened
¾ cup brown sugar, firmly packed
¼ cup sugar
1 large egg
1 teaspoon pure vanilla extract
½ to 1 tablespoon red gel food colouring

2 cups icing sugar
½ cup butter, softened
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract


Preheat the oven to 350 F. Line two baking sheets with parchment paper.

In a large bowl, combine the flour, cocoa powder, baking soda, baking powder and salt. In a small bowl, combine the canola oil and buttermilk.

In the bowl of a stand mixer, cream the butter until smooth. Add the sugars and beat on medium speed until light and fluffy, about 5 minutes. Add the egg and vanilla extract. Beat to combine.

Scrape down the sides of the bowl. Add the red food colouring and mix on low speed until incorporated.

Add the flour mixture in thirds, alternating with the buttermilk mixture. Beat just until combined. Scrape down the sides of the bowl and mix for a few more seconds.

Use a ice cream scoop or piping bag to form cookies on the baking sheet spaced about 1 inch apart. Bake for 10 minutes or until a cake tester inserted in the cookies comes out clean. Allow the cookies to cool completely.

To make the filing, in the bowl of a stand mixer fitted with a whisk attachment, beat the butter until it is smooth. Add the cream cheese and beat until fluffy.

Add the sugar and vanilla. Beat on high speed until smooth and fluffy. If the mixture is too stiff, add a tablespoon of milk or cream and continue beating.

Transfer the filling to a piping bag with a large round tip. Pipe the filling onto the bottom side of half of the cookies. Place a second cookie on top being careful not to squeeze out the filling.

Keep in the refrigerator until serving.


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