Valentine’s Bake: Red Velvet Whoopie Pies Recipe

Whether you’re single or committed, love all things Valentine’s Day or find the holiday to be an insufferable commercialized nightmare, you won’t be able to resist this amazingly scrumptious recipe for Red Velvet Whoopie Pies from Food Network Magazine’s SWEET. Although this recipe works for all occasions, the fact that it’s red, fluffy, velvety, decadent, easy-to-make, and easy-to-love certifies it as the perfect Valentine’s Day dessert for you or someone you love. Enjoy!

 

RED VELVET WHOOPIE PIES

MAKES 18 WHOOPIE PIES

ACTIVE: 35 min
TOTAL: 1 hr 25 min

FOR THE COOKIES
1 ounce semisweet chocolate
½ ounce milk chocolate
1½ sticks (12 tablespoons) unsalted butter, melted
½ cup sour cream
2 large eggs
1½ teaspoons apple cider vinegar
½ teaspoon vanilla extract
1 tablespoon red food coloring
2¼ cups all-purpose flour
1 cup granulated sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt

FOR THE FILLING
8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2½ cups confectioners’ sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped

NOTE: Vinegar is a key ingredient in red velvet batters: It’s important for the leavening process, plus it helps preserve the color.

1. Preheat the oven to 375˚. Line 2 baking sheets with parchment paper. Make the cookies: Chop the semisweet and milk chocolates, place in a microwave-safe bowl and microwave at 50% power until melted, about 2 minutes. Whisk until smooth.

 

2. Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt.

 

3. Add the flour mixture to the butter mixture in 4 equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.

 

4. Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp fingers. Bake, rotating the sheets halfway through, until the cookies spring back when lightly pressed, 8 to 10 minutes. Let the cookies cool 10 minutes on the baking sheets, then transfer to racks to cool completely.

 

5. Meanwhile, make the filling. Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.

 

 


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