Time To Get In The Kitchen and Make Some Whoopie….Pies!

Print

IMG_0232

Red Velvet Whoopie Pies

IMG_0226

Valentines week wouldn’t be complete without a little Whoopie and Red Velvet!

Perfect day to make Red Velvet Whoopie Pies…

IMG_0219

Click Read More for Step-by-Step Recipe Details and Photos!

IMG_0203

Red Velvet Whoopie Pies

Ingredients

½ cup (approx. 3.5 ounces) dark chocolate; melted

1 stick unsalted butter; melted

½ cup Crisco shortening

2 tablespoon vegetable oil

3/4 cup buttermilk Helpful Tip*Note~ to make buttermilk; place 34 cup milk into glasss measure cup. add 2 tablespoon fresh lemon juice; let rest 5 minutes before stirring; use immediately)

¼ cup Mascarpone Cheese

2 large eggs

2 teaspoons apple cider vinegar

1/4 teaspoon vanilla bean paste

1 teaspoon chocolate flavoring

2 teaspoon red velvet flavoring

3 teaspoon liquid red food coloring

2 1/4 cups cake flour

11/2 cup granulated sugar

1/3 unsweetened cocoa powder

2 teaspoons baking powder

1/4 teaspoon vanilla baking soda

1/2 teaspoon kosher salt

Fluffy Marshmallow Filling

Ingredients

4 ounces cream cheese, at room temperature

3 tablespoons unsalted butter, softened

1 cup marshmallow fluff

2 tablespoon Mascarpone Cheese

3 1/2 cups confectioners’ sugar, sifted

1 tsp vanilla extract

Step-by-Step

1 preheat the oven to 375°

2 generously coat whoopie pie pan with baking spray; reserve

3 in bowl of stand mixer fitted with paddle attachment mix butter, buttermilk, mascarpone cheese, eggs, vinegar, flavorings and food coloring on low speed until combined

4 add crisco shortening and oil; mix well (batter at this point will be slightly lumpy)

5 in separate bowl; sift flour, sugar, cocoa powder, baking powder, baking soda and salt; gradually add to wet ingredients; mix well

6 slowly add melted chocolate and melted butter; mix well

7 using 1 inch cookie scoop; fix scant scoops of batter into prepared whoopie pie pan

*Note~ parchment line cookie sheet can be used in place of Whoopie Pie pan, by simply fixing scant scoops of batter 3 inches apart

8 bake in preheated 375 degree oven 9 minutes or until the cookies spring back when lightly pressed; cool 5 minutes before removing from pan; cool on cookie rack 30 minutes before filling

9 pip chilled Fluffy Marshmallow Filling onto flat side of one Red Velvet Whoopie Pie, fix another pie flat side facing down on filling; gently smoosh together to make sandwich; repeat with remaining pies and filling

10 serve immediately or keep prepared Red Velvet Whoopie Pies in airtight container refrigerated until ready to serve

5 just prior to serving dust with sprinkling of confectioners sugar; serve immediately

*Note~Recipe yields 24 Whoopie Pies

Fluffy Marshmallow Filling

Step-by-Step

1 combine cream cheese, marshmallow fluff, vanilla extract and butter in bowl of stand mixer fitted with paddle attachment; mix on high speed until fluffy and smooth

2 slowly add sifted confectioners’ sugar; mix well until smooth

3 transfer filling to pastry bag fitted with large piping tip; chill fluffy filling minimum 30 minutes before piping onto cooled Red Velvet Whoopie Pies

Enjoy a little Frank Sinatra while your baking…<3 X O

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s