Red Velvet Whoopie Pies: Preheat oven to
375 degrees F (190 degrees C) and place oven rack in the center of the oven.
Line two baking sheets with parchment paper.
a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of
your electric mixer, fitted with the paddle attachment (can also use a hand
mixer), beat the butter and sugars until light and fluffy. Add the egg beating well. Beat in the vanilla extract.
In a small measuring cup, mix the buttermilk and red food coloring. With the
mixer on low speed, alternately add the flour mixture and buttermilk
mixture, in three additions, beginning and ending with the flour. Drop heaping
tablespoons (can also use a small ice cream scoop) of the batter onto the
prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened
fingers or with the back of a spoon, smooth the tops of the cookies.
about 9-10 minutes or
until the tops of the cookies, when lightly pressed, spring back
(or a toothpick inserted into the center of a cookie comes out clean).
Remove from oven and transfer to a wire rack to cool completely.
Cream Cheese Filling: Beat the
butter until smooth and creamy. Add the cream cheese and beat until
smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar,
and continue to beat until smooth and creamy.
Take one cookie and spread a heaping tablespoon of
the filling on the flat side of the cookie. Top with another cookie.
If desired, take a little of the filling and thin it out, to piping
consistency, with a little milk or cream. Place in a small piping
bag or plastic bag and pipe lines back and forth over the tops of
the Whoopie Pies. The assembled cookies can be
stored, covered, in the refrigerator for several days.
Makes about 17
Harley. American Desserts. Clarkson Potter/Publishers. New
Lewis, Matt & Poliafito, Renato. Baked Explorations.
Stewart, Tabori & Chang. New York: 2010.