” They tried to make me go to rehab but I said ‘no, no, no’ “

I know, I have an addiction. But isn’t the first step admitting it? Or, is the first step telling everyone you know you’re sorry? I always get it confused. Either way, I know I have a problem, and I am sorry to everyone who might see me squeezed into my jeans after eating one too many of these un- ass friendly whoopie pies. But I honestly can’t help myself! They are like when I first discovered how to swirl buttercream properly and I wept at the beauty of it went absolutely bonkers making hundreds of cupcakes. This is the same phenomenon.

Between the pretty colors, the light puffy-ness of the cake, and the yummy fillings…I don’t understand why these are not as popular as cupcakes. Personally I am a cake girl, so for me I would rather have double cake with frosting filling. I have plans to invent something that is the opposite of a whoopie pie…double frosting, single cake center. If I can manage that, I truly believe my Mama will make me the single heir to her inheritance.

I really was thrilled with how these whoopie pies turned out! I went classic and made them with cream cheese frosting…and they were perfect. I definitely will be making these again and again!

 

Red Velvet Whoopie Pies with Cream Cheese Frosting

Yield: 14 whoopie pies

Ingredients:

For the whoopie pie:
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)

For the filling:

3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 tsp vanilla

Directions:

For the whoopie pie:
Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets and frost with favorite filling.

For the filling:
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure.

Pipe filling in between onto bottom of one whoopie pie and sandwich between another whoopie pie. Store whoopie pies in fridge until ready to serve, then allow whoopie pies to sit at room temperature for 10 minutes before serving.

Source: Better Homes and Gardens