Thursday, August 23, 2012

Red Velvet Whoopie Pies ~ Bake Along # 31

Here we are again, another milestone achieved for Bake Along, at number 31, very apt since our Merdeka Day (Independence Day) also falls on the 31st of this month:D This time the recipe chosen is something I have always wanted to bake but keep putting off for one reason or another.  No more excuses, since Bake Along requested for it! Red velvet whoopie pies would look auspicious and taste good with the leftover raspberries butter cream that I have from making a cake recently.  Allthough I must say, these whoopie pies are not the best looking ones but what the heck, it's the taste that counts right?:D

It's easier to use an ice-cream scoop to shape the pies but I do not have one so I used a large round plastic spoon and another teaspoon to help push the dough out. Recipe was based on Joy of Baking's recipe and I used a simple buttercream for the filling instead of the one provided here.
Spongey and moist cake texture combined very well with the raspberries buttercream I used

Red Velvet Whoopie Pies
adapted from Joy of Baking

2 1/4 cups (295 grams) all purpose flour
1/4 cup (30 grams) Dutch-processed cocoa powder (can use regular unsweetened)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup (170 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

1 large egg, room temperature

1 teaspoon pure vanilla extract

3/4 cup (180 ml) buttermilk

1 tablespoon liquid red food coloring (I chickened out on the amount of red coloring and added only 1/2 tablespoon)
Cream Cheese Filling:

1/2 cup (113 grams) unsalted butter, room temperature

1 - 8 ounce (227 grams) cream cheese, room temperature

3 cups (345 grams) confectioners' (powdered or icing) sugar, sifted
1 teaspoon pure vanilla extract

The dough was pretty sticky

Red Velvet Whoopie Pies: 

1. Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
2. In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugars until light and fluffy. Add the egg beating well. Beat in the vanilla extract. 
4. In a small measuring cup, mix the buttermilk and red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour. 
5.  Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
6.  Bake for about 9-10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.

Cream Cheese Filling: Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar, and continue to beat until smooth and creamy.

To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies.(I didn't do this) The assembled cookies can be stored, covered, in the refrigerator for several days.
My whoopie pies were quite big, 2 for breakfast were enough to fill me up!:D

I am linking this post to the Bake Along # 31 which is hosted by our gracious hostesses, lena of Frozen Wings, Joyce of Kitchen Flavours and Zoe of Bake for Happy Kids. Let's start blog hopping and admire the rest of the entries!

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