First off, I would love to wish each and everyone of you a HAPPIEST VALENTINE’S DAY! Valentine’s is everyday for me, spreading the love to make me and everyone else happy!!!! What’s more fun than that??? other than yoga and baking, and then EATING YOUR OWN BAKINGSSSSSS !!!!!!!!
So this Valentine’s I went for a cliche recipe, but adjusted in some way😉 They were so much fun to bake, and oh so very yummy this morning with an EXTRA-LARGE cup of coffee!!!!!!
❤ RED VELVET WHOOPIE PIES WITH CREAM CHEESE ❤
♥ Red Velvet Whoopie Pies ♥
♥ 2 1/4 cups all-purpose flour
♥ 1/4 cup Dutch-processed cocoa powder
♥ 1/2 teaspoon baking powder
♥ 1/2 teaspoon baking soda
♥ 1/4 teaspoon salt
♥ 3/4 cup (170 grams) butter, room temperature
♥ 1 cup granulated white sugar
♥ 1 large egg, room temperature
♥ 1 teaspoon pure vanilla extract
♥ 3/4 cup buttermilk – if you don’t have any like I don’t: use 1 cup of milk + 1 tablespoon of white vinegar and let it set for 10 mins, then use as much as you want for the recipe
♥ 1 tablespoon liquid red food coloring
♥ Cream Cheese Filling ♥
♥ 1/2 cup (113 grams) unsalted butter, room temperature
♥ 8 ounce (227 grams) cream cheese, room temperature
♥ 3 cups confectioners’ (powdered or icing) sugar, sifted
♥ 1 teaspoon pure vanilla extract
♥♥♥ Red Velvet Whoopie Pies: Preheat oven to 190 °C and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
Ina large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside.
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, i used a big one) 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.
Bake for about 9-10 minutes (but since I used a big ice cream scoop they took about 20 mins) 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.
♥♥♥ To Assemble: 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 sandwich cookies, in my case since I used a Big ice cream scoop I got 12
♥♥♥Recipe taken from JOY OF BAKING! ♥♥♥
❤ BON APPÉTIT and HAPPY VALENTINE’S ❤