A recipe: Red Velvet Whoopie Pies

A couple of words about whoopie pies....

They originated in the Northeast, specifically Maine and Pennsylvania. It is said that they got their start as a fun treat for the kids when moms had leftover cake batter and icing. The "classic" whoopie pie is chocolate cake and marshmallow filling but there are tons of other varieties out there. (my sister just got me this cookbook with over 100 pages of recipes!) I have made whoopie pies twice now and have learned a few things along the way...

Marshmallow Fluff (pictured below with my mom and sister) is preferred for the filling. I actually did a taste test comparison on this...it's just better. Also, the longer you beat the filling the lighter and fluffier it gets.

I just read in my cookbook that Crisco instead of butter (they use a mixture of 1/2 butter and 1/2 Crisco in most of their recipes) helps achieve lift, lightness and that classic rounded whoopie pie shape...hum, I will have to try this next time...

My recipe was actually adopted from a couple recipes. I love using the marshmallow and many of the recipes I looked at didn't call for it so I had to improvise a bit. Also, the first time I made these they were huge, so just so you know about 1 tbsp of batter makes a 2 inch cake which for me is the perfect size.

Red Velvet Whoopie Pies

Cook Time: 8 minutes per batch; makes about 24 pies

Cookies:

2 cups flour
1/2 cup unsweetened cocoa powder
1 1/4 teaspoons baking soda
1 teaspoon salt
1 cup buttermilk
1 bottle (1 ounce) red food coloring
2 teaspoon vanilla extract
8 tbsp butter, softened
1 cup firmly packed brown sugar
1 egg

Cream Cheese Filling:

8 tbsp butter, softened
4 oz cream cheese
1 1/2 cups confectioners' sugar
1 1/2 cups marshmallow fluff
1 tablespoon vanilla extract


1. For the Cookies, preheat oven to 350°F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Mix buttermilk, food color and vanilla in small bowl.

2. Beat butter and brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy. Add egg; mix well. Add flour mixture alternately with buttermilk mixture, beating on low speed after each addition until smooth and scraping down sides of bowl occasionally. Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined baking sheets. (Cookies will spread so avoid crowding them on baking sheet.)

3. Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

4. For the cream cheese filling, beat butter, confectioners' sugar, marshmallow fluff, cream cheese and vanilla in medium bowl with electric mixer on medium speed until light and fluffy. To assemble whoopie pies, place about 1 tablespoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.