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Red Velvet Whoopie Pies

Posted by Hallee on Oct 8, 2011 in Desserts, Hallee's Galley, Recipes |

Red Velvet Whoopie Pies

Recently, Gregg suggested a picnic for our date night.  I posed the question on my personal Facebook wall and on Hallee the Homemaker’s Facebook as to what would be a good dessert for a night time picnic.  A friend on my personal wall immediately came back with “Whoopie Pies.”  It was intended to be a clever joke, but I thought it was brilliant.  Only, whoopie pies are traditionally chocolate, and Gregg isn’t a huge chocolate fan.  So, I thought, “I bet someone has made a red velvet whoopie pie.”  A quick search took me to Liz at Hoosier Homemade – a long time resident of my blog roll and the site to which I often turn for cupcake ideas.  This recipe was EASY.  I adjusted it slightly.  The cookies I made were big – this recipe gave me 6 whoopie pies.  However, if I were going to make it again (and I will – maybe even today!) – I would cut the size in half to come up with 12 pies.  I was working fast to get these in the oven so that they could cool in time to make for our date, so I did not take any pictures of the process.

INGREDIENTS:

2 cups whole wheat flour (I used fresh ground soft white wheat)
2 TBS cocoa powder
½ tsp baking powder
¼ tsp Kosher salt
½ cup butter, room temperature
1 cup brown sugar, packed
1 egg
1 tsp vanilla extract
½ cup buttermilk
1 oz. red food coloring (I use 1 ounce water and powdered red food coloring)
Half of a recipe of Decadent & Creamy Marshmallow Coconut Frosting

SUPPLIES:

Small mixing bowl and whisk
Large mixing bowl and mixer
Measuring cups/spoons
Baking sheet
Parchment paper

PREPARATION:

Preheat oven to 375° degrees F (190° degrees C)

DIRECTIONS:

In a small bowl, whisk together the flour, cocoa, baking powder, and salt.  Set aside.

In your mixing bowl, beat butter and sugar until fluffy.  Add the egg and vanilla.

Starting with the flour mixture, alternate the dry ingredients with the buttermilk, slowly incorporating them until well blended.  Stir in the food coloring.

Drop by even spoon fulls onto parchment lined cookie sheet.

Bake for 8-10 minutes or until cookie is set.

Cool completely before filling with Decadent & Creamy Marshmallow Coconut Frosting.

Turn a cookie upside down and put a heaping spoon full of filling on the cookie.  Place another cookie on top, sandwiching them together.

YIELD:

12 “whoopie” pies

NUTRITION: ~*~
Low in sodium.
~*~
NOTES:

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee


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