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Red Velvet Whoopie Pies


Whoopie!!!! It is finally showing signs of spring here in the North! It has been a snowy cold winter and the temps today have finally reached the 50 degree mark. And as an added bonus… I saw my crocuses’ peeking through!!! As a tribute to this wonderful day, I decided to make Red Velvet Whoopie Pies. These are so cute and make the perfect dessert for a Spring Luncheon! I hope you give them a try!


Enjoy!!


Red Velvet Whoopie Pies


For the Whoopie Cake


3 cups all purpose flour

1/3 cup unsweetened Cocoa Powder

1 teaspoon Baking Powder

½ teaspoon Baking Soda

½ teaspoon Salt

½ cup unsalted Butter at room temperature

½ cup Vegetable Shortening

½ cup light Brown Sugar

1 cup Granulated Sugar

2 Eggs

2 teaspoons Vanilla Extract

3 teaspoons Red Food Coloring

1 cup Buttermilk


For the Icing

4 Ounces Cream Cheese at room temperature

¼ cup unsalted Butter at room temperature

3 ½ cups Powdered Sugar

1 teaspoon Vanilla Extract


  • Position the rack of your oven in the center of the oven and preheat to 350 degrees.

  • Line two baking sheets with Parchment paper and set them aside.

  • In a medium bowl, whisk the flour, cocoa, baking powder, baking soda and salt together and set it aside.

  • In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening, and both the sugars until they are well blended and fluffy. (about 5 minutes).

  • Add the eggs one at a time and continue to beat the mixture until well blended.

  • Add the vanilla and the red food coloring and mix until the batter is a nice red color.

  • Add half the flour mixture and half the butter milk and blend. Repeat this with the other half of the flour and the butter milk. Mix until well blended scraping down the sides of the bowl when necessary.

  • Using a spoon or a medium cookie scoop, drop a table spoon of batter onto the cookie sheets about 2 inched apart. Make sure you have an even number. Bake the whoopies on parchment lined cookie sheet (one cookie sheet at a time ) for about 10 minutes or until a pick inserted into the center of a whoopie comes out clean.

  • Remove from the oven and set aside to cool while the whoopies are being baked.


To make the Icing


  • In the bowl of your stand mixer combine Cream Cheese and butter and beat together on medium speed.

  • Slowly add the powdered sugar and beat on slow until combined. Add the Vanilla and continue mixing on Medium speed until the icing is creamy and smooth.


Assemble the Whoopies


  • Spread about 2 tablespoons of icing on one of the cooled whoopies. Top it with another whoopie and gently press them together.

  • Repeat this until you have used all of the whoopies and Icing!


I like to fill the final Whoopie with any extra icing. I then pour myself a cup of tea and eat it all by myself!! Cooks Treat!!!!!


Enjoy!!






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