The spring semester of my junior year began last Wednesday, but more importantly, the BCS National Championship game was the Monday before that. So in honor of the Crimson Tide playing LSU for a second time this season in New Orleans, I decided to make red velvet whoopie pies.
My dad gave me a book about whoopie pies for Christmas, and this was the first time I made them. They turned out a lot bigger than I'd planned. Next time I will definitely make them smaller. But they were still extremely good. My family and I were actually a little surprise by how good they were.
I used the recipe for red velvet whoopie pies from Whoopie Pies by Sarah Billingsley and Amy Treadwell. In the book, it calls for 1 cup of cocoa powder but there is a side note that says you can adjust that if you want because one of the authors, Sarah, likes a lot of it in her red velvet whoopies. I decided to use less, so my recipe ended up looking like this:
Red Velvet Whoopie Pies
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) unsalted butter, room temp
1/2 vegetable shortening
1/2 cup packed brown sugar
1 cup granulated sugar
2 tsps vanilla extract
1 cup buttermilk
red food coloring
Cream Cheese Filling
4 ounces (half package) cream cheese, room temp
4 tbsp unsalted butter, room temp
3 1/2 cups powdered sugar
1 tsp vanilla extract
1. In one bowl, stir together the dry ingredients: flour, cocoa powder, baking powder, baking soda, and salt.
2. In another bowl or the bowl of a stand mixer, beat butter, shortening, grandulated sugar, and powdered sugar on low speed. Then beat on medium speed for 5 minutes.
3. Add the eggs one at a time and beat well after each one.
4. Add vanilla and red food coloring. (When it comes to food coloring, I just kind of wing it.)
5. Make sure to scrape the sides of the bowl often. Add half the dry ingredients and half of the buttermilk and beat on low speed. Then add the remaining dry ingredients and buttermilk.
Preheat the oven on 350 and line a baking sheet with parchment paper. You'll probably need more than one baking sheet. The book says to drop 1 tablespoon of the batter at a time, placing them 2 inches apart. (I used an ice cream/cake batter scoop because it was the easiest thing I had, but it made the whoopie pies much bigger than I expected. It really just depends on what size you want them to be.) Bake for 10 minutes, cool for 5, and then move them to a cooling rack.
For the filling, beat the butter and cream cheese on medium speed. Add the powdered sugar 1 cup at a time, scraping the bowl often. Then add the vanilla and beat on medium speed for about 4 minutes.
When the cakes are cool enough, pipe the frosting onto one little cake and top it with another one. Then enjoy!