I asked Rob what I could say here about these red velvet whoopie pies.
He made a sound which I can’t really type because I don’t know how to spell it. It was sorta like “Ohhhmyyyygaaaaaaaaargggggghaaahuuuhyuuuuuum”.
Something close to that.
There may have been drool involved as well.
I was going to make red velvet cupcakes for dessert during the Superbowl but if you’ve been reading my blog for more than five minutes you know that nothing can ever be easy. I wanted to challenge myself and make something I wasn’t used to making.
Something which would involve cream cheese buttercream. Of course. That part was not negotiable.
Whoopie pies were, for me, the logical choice. All that luscious buttercream sandwiched between two soft, fluffy cookie-like cakes. Or cake-like cookies. Or whatever.
They’re delicious and way easy to make is all you need to know.
One tip: When you drop the batter onto the cookie sheet, make sure it’s in rounded mounds (if that makes any sense). It’ll spread as it bakes and you don’t want your cake/cookie things to be too flat.
Wouldn’t these be cute for Valentine’s Day?
Adapted from Better Homes and Gardens
2 cups all-purpose flour
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup packed light brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup lowfat buttermilk, at room temperature*
1 oz bottle red food coloring
Preheat oven to 375 degrees F.
In a large bowl, sift together the dry ingredients. Set aside.
In the bowl of a mixer set with the paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy. Add egg and vanilla and mix until incorporated.
Add flour mixture and buttermilk in batches, taking turns between the two. Mix until just combined.
Add food coloring and mix until fully incorporated but do not over-beat batter or the resulting cookies will be tough.
Scoop batter in rounded tablespoons and place on cookie sheet about an inch apart. Bake in preheated oven for 7 minutes. Allow to cook completely before filling with cream cheese buttercream frosting.
Makes 32 cookies, or 16 whoopie pies.
*If you don’t have buttermilk, add 1 tsp white vinegar to regular milk and allow to sit until it comes to room temperature.