RED VELVET WHOOPIE PIES WITH CREAM CHEESE FILLING
Wednesday, February 6, 2019
It appears that it had been created specifically with this vacation in mind. though several variations of red velvet square measure sold-out year-around, Valentine’s Day is that the good time to dirt off the red velvet recipes and allow them to shine!
In the past, I’ve additionally created red velvet cupcakes (which way surpassed any I even have found in bakeries!), red velvet cheesecake (a Cheesecake plant copycat!), a red velvet roll cake, and a red velvet poke cake… all immense hits!
INGREDIENTS:
FOR THE WHOOPIES
FOR THE CREAM CHEESE FILLING
DIRECTIONS:
RECIPE NOTES:
Nutritional values are based on one whoopie pie
source : https://www.browneyedbaker.com/red-velvet-whoopie-pies/
In the past, I’ve additionally created red velvet cupcakes (which way surpassed any I even have found in bakeries!), red velvet cheesecake (a Cheesecake plant copycat!), a red velvet roll cake, and a red velvet poke cake… all immense hits!
INGREDIENTS:
FOR THE WHOOPIES
- 3cupsall-purpose flour
- 1/3cupunsweetened cocoa powder
- 1teaspoonbaking powder
- ½teaspoonbaking soda
- ½teaspoonsalt
- ½cupunsalted butter, at room temperature
- ½cupvegetable shortening
- ½cuplight brown sugar
- 1cupgranulated sugar
- 2eggs
- 2teaspoonsvanilla extract
- 3teaspoonsred food coloring
- 1cupbuttermilk
FOR THE CREAM CHEESE FILLING
- 4ouncescream cheese(at room temperature)
- ¼cupunsalted butter, at room temperature
- 3½cupspowdered sugar
- 1teaspoonvanilla extract
DIRECTIONS:
- Make the Whoopies: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.
- Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.
- Using a spoon (or a medium cookie scoop, which is what I used), drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for 5 minutes before transferring them to a rack to cool completely.
- Make the Cream Cheese Filling: In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.
- Assemble the Whoopie Pies: Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip (I used a #12 Wilton tip) to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling. Assembled whoopie pies can be stored in an airtight container at room temperature for up to 3 days. If you need to stack layers, place a piece of wax paper between layers.
RECIPE NOTES:
Nutritional values are based on one whoopie pie
source : https://www.browneyedbaker.com/red-velvet-whoopie-pies/