Sunday, February 17, 2013
My Bloody Valentine Whoopie Pies
(Please note that I used a bit too much cocoa powder, so that's why it lacks it red tinge common with red velvet cake)
2 1/2 cups all-purpose flour
1 cup cocoa flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 vegatable shortening
1/2 cup (packed) brown sugar
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 ounce (one small bottle) red food coloring
1 cup buttermilk
Position a rack in the center of the oven and preheat the oven to 350 °F. Line two baking sheets with parchment paper.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt onto a sheet of waxed paper.
In the work of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and red food coloring and beat just until blended.
Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorperated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup buttermilk and beat until completely combined.
Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 miutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
4 ounces cream cheese, at room temperature
4 tablepoons unsalted butter, at room temperature
3 1/2 cups (one 16-ounce box) confectioners' sugar
1 teaspoon vanilla extract
In the work bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium; beat until creamy and smooth, about 4 minutes.
Then pipe or glob some of the cream on the cakes. Then add some cherry pie filling a top the cream and enjoy.
~Whoopie Pies by Sarah Billingsley and Amy Treadwell
Posted by Foodie the Kid at 11:31 AM