Do you have big Valentine’s Day plans? I’m planning to make something really cheesy, fattening and delicious for dinner and watch the Season Premier of “Cougar Town” with my true love. Try not to be intimidated by how cool we are. But, if you’re having trouble getting into the Valentine’s Day spirit, try making these whoopie pies. I don’t even know what whoppie pies are, but I do know that they are delicious. You can’t really go wrong with red velvet and cream cheese. Mine didn’t turn out as picture perfect as the they were supposed to, but hey, that gives them character right? They’re kinda like the cookie version of Sinatra’s “My Funny Valentine”
Makes about 24 whoopie pies (depending on how much dough you eat)
For the Whoopies:
- 3 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 stick (½ cup) unsalted butter, at room temperature
- ½ cup vegetable shortening
- ½ cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 3 tsp red food coloring
- 1 cup buttermilk
For the Cream Cheese Filling:
- 4 ounces cream cheese, at room temperature
- 4 TB unsalted butter, at room temperature
- 3½ cups powdered sugar
- 1 tsp vanilla extract
1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper (or foil if you’re out of parchment like I was)
2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until 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 the red food coloring and beat until blended.
4. Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just mixed together. Turn off the mixer and scrape down the sides of the bowl. Add the remaining flour mixture and buttermilk and mix until completely combined.
5. Drop rounded tablespoons of batter onto the prepared baking sheets spacing them at least 2 inches apart. Bake for about 10 minutes 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.
6. While the cakes are cooling, prepare the cream cheese filling: In the bowl of a stand mixer 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-high; beat until creamy and smooth, about 4 minutes.
7. Assemble the pies by spreading frosting on one cooled cake, or using a piping bag to evenly frost. Top with another cake and press together slightly. Repeat with the rest of the cakes and filling.
Source: Brown Eyed Baker