Saturday, February 12, 2011
Red Velvet Whoopie Pies-Leave Your Link
Whoopie Pies are total nostalgia, aren't they ? Just the name evokes thoughts of the 50's and someones mother in the kitchen in her starched apron,hair perfectly arranged, a perfect little dress with little red bows down the front and matching red heels. Really who cooks like that anymore ? And did anyone ever ? I think it was just smoke and mirrors by the ad companies. Anyway, Whoopie Pies are making a slow but steady comeback-popping up all over the country ranging from basic chocolate or pumpkin to crazy gourmet versions. Where did these little delectable cakes come from ? According to the New York Times "food historians believe whoopie pies originated in Pennsylvania, where they were baked by Amish women and put in farmers’ lunchboxes. Tired from a morning’s work, the farmers purportedly would shout “Whoopie!” if they discovered one of the desserts in their lunch pails" After making this Red Velvet version I would yell Whoopie if I found one in my lunch pail !
Red Velvet Whoopie Pies
Yield:10-12 large or 15-17 small pies
For the Whoopie Pies
2 1/2 cups all purpose flour
3 tablespoons dark unsweetened cocoa powder ( like Valrhona)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
1/2 cup plus 2 tablespoons buttermilk
1/2 cup butter (1 stick), softened, cut into pieces
1 tablespoon vegetable shortening, at room temperature
3/4 cup firmly packed dark brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 tablespoon red gel food coloring
For the Cream Cheese Filling
3 cups confectioners' sugar
1/2 cup (1 stick) unsalted butter, softened
8 ounces cram cheese, softened
1 teaspoon pure vanilla extract
1/4 teaspoon salt
For the Assembly
1/2 cup toasted walnuts,chopped coarsely
Make the Pies
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In a large bowl, sift together the flour,cocoa powder, baking powder, baking soda and salt.
In a small bowl, whisk together the canola oil and buttermilk.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and shortening until smooth. Scrape down the bowl and add the sugars. Beat until the mixture is light and fluffy, about 5 minutes. Add the egg and vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl, add the red gel food coloring, then mix on low speed for a few more seconds to incorporate. Do not over mix.
Turn the mixer to low. Add the flour mixture, alternating with the buttermilk mixture, in three separate additions, beginning and ending with the flour mixture until just combined. Scrape down the sides and bottom of the bowl , then mix on low speed for a few more seconds.
Cover with plastic wrap and chill the batter in the refrigerator for about 15 minutes.
Remove the batter from the refrigerator. Us a a small ice cream scoop with a release mechanism to drop heaping tablespoons of the dough onto the prepared baking sheets about 1 inch apart. Bake for 10-20 minutes, until the cookies are just starting to crack on top and a toothpick inserted into the center of a cookie comes out clean. Let the cookies cool completely on the pan while you make the filling.
Make the Cream Cheese Filling
Sift the confectioners' sugar into a medium bowl and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter until it is completely smooth. Add the cream cheese and beat until combined.
Add the confectioner's sugar, vanilla, and salt and beat until smooth. Be careful not to over beat the filling or it will lose structure. (The filling can be made 1 day ahead. Cover the bowl tightly and put it in the refrigerator. Let the filling soften at room temperature before using.)
Assemble the Whoopie Pies
Spread the walnuts in an even layer on a small plate.
Turn half of the cooled cookies upside down (flat side facing up)
Use an ice cream scoop or a tablespoon to drop a large dollop of filling onto the flat side of the cookie. Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie. Turn the whoopie on its side and roll through the walnuts. Repeat until all the cookies are used. Put the whoopie pies in the refrigerator for about 30 minutes to firm up before serving.
The whoopie pies will keep for up to 3 days on a parchment lined baking sheet covered with plastic wrap, in the refrigerator.
Be true to the South, do not substitute other nuts for the walnuts-a true Southern Red Velvet cake is always finished with walnuts.
Posted by Roadtrek Girl at 6:57 PM
Labels: Red velvet whoopie pies
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Posting slightly early since I won't have a chance in the morning. Loved, loved loved these! Made even sweeter because I spent last week in NYC and went to Baked twice, and saw Matt and Nato at Williams Sonoma where they were promoting their popcorn and brownies.ReplyDelete
I love whoopie pies!!! these were fun.ReplyDelete
These are so good! I want to make more and share them this time!ReplyDelete
A great choice for a pre-Valentine's Day treat!ReplyDelete
I have so many people to give these to, I hope I can get to have a few. What an excellent choice!ReplyDelete
Oh this is my first time @baked sunday mornings , first time i ever baked a whoopie pie and first time i am ever eating one:-)ReplyDelete
Oh a line of firsts:-)
Used a little different filling and had shaped whoopie pies , am going to upload the pics asap , there are many as i have step by step pics, and they will be up soon at my blog ...
Done , here it is :-)ReplyDelete
If anyone hops over , please leave me ur links too , so i can say hullo too coz the comment love pluggin aint working at the moment:-(
This is my first time baking with the group too and I had a lot of fun! This recipe was easy and delicious! We just had some for breakfast! :-)ReplyDelete
Came together easily. Need cream cheese for the frosting, so I'll have to update with a picture later!ReplyDelete
I love red velvet! So good : )ReplyDelete
These were pretty amazing! You can't go wrong with red velvet!
Woopie! These are delicious!!ReplyDelete
please don't think i am skipping out. i am going to bake them for a friend's birthday later this week! otherwise, there would be too many goodies in my 2-person household! post to come.ReplyDelete
Yum yum! And the kindergartner approves!ReplyDelete
Whoopie! These are just perfect for Valentine's Day! I am making these again soon and thinking about lots of tasty fillings.ReplyDelete
So fun to make!ReplyDelete
I was at Baked in Brooklyn yesterday and I wanted to buy the real thing for comparison, but someone in front of me in line bought the last one before I got the chance! :(
Agreed. These were awesome! Happy Valentine's Day everyone.ReplyDelete
Made mine Sunday afternoon and made Valentines Day deliveries!ReplyDelete
Wow you guys rock the Red Velvet ! Pics are postedReplyDelete
I thought I had posted my link...I'll try again:ReplyDelete
alright. here we go!ReplyDelete
Um, I'm totally NOT posting this a week late. Nope, I'm not.ReplyDelete
Hey, they were delicious nonetheless!
Fantastic! I gobbled these up, and I am not typically a red velvet fan.ReplyDelete
Definitely behind the ball on this one but I thought it was necessary to get as many Red Velvet Whoopie Pie photos on here! Love these things!!ReplyDelete