Hello friends, it has been far too long! I simply cannot believe that I have not found time to post in these past few months, I mean it’s not as though I haven’t been baking (because trust me, I have, and quite a bit), I have just been very very busy. Teachers came up with this thing called homework, and keep giving tests, and then I’ve had track, and dance, and been attempting to see my friends and family, and in between all that shenanigans I have been attempting to keep my sanity while uploading every recipe I’ve ever made onto my computer for safe keeping (it has been quite the project), needless to say, I’ve been a bit short on extra time for blogging. But I’m back!!!
Now to the important stuff, the sugar filled amazingness. And even though Valentine’s Day is done and over, this is a recipe perfect for any sweetheart, whether or not it happens to be February 14th.
Red Velvet Whoopie Pies with Buttercream Filling
First off, I just think you all should know that I am beginning to believe that whoopie pies got their name because every time they come out of the oven and hop into your mouth you feel the need to say “whoopie!!” (Or at least my family does).
2 ½ cups all-purpose flour
1 cup cocoa powder
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
½ cup unsalted butter –softened
½ cup vegetable shortening (I use an organic non-hydrogenated shortening from a local health food store called Basic Foods)
½ cup brown sugar, packed very tightly
1 cup sugar
2 large eggs
2 tsp. vanilla (If you honestly think I will let you get away with this you have lost your marbles)
Either one small squirt bottle (1/2 ounce) of red food coloring or one tablespoon of the jelly version of red food coloring (this can be found at Michael’s Craft Store)
1 cup buttermilk, if you don’t have butter milk simply use one cup milk and one tablespoon lemon juice
- Preheat oven to 350 degrees Fahrenheit and line a cookie sheet with parchment paper or a silicon baking mat.
- Sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a stand mixer (I call ours ‘Bubba’) beat together the butter, shortening, brown sugar, and white sugar on low speed until just combined. Then for five whole entire long minutes beat on medium speed to make sure that your batter is nice and fluffy. I had to find something else to do for five minutes, because just standing there staring at the lusciousness made it seem like an eternity)
- Add the eggs and beat well.
- Beat in the vanilla and red food coloring. Try not to get any food coloring on your hands, I got a bunch on me and it took a while to get off.
- Alternatively add the flour mixture and buttermilk while beating the batter on low.
- Drop 2 tbsp. of batter onto the baking sheet per whoopie pie. Wet your fingers with warm water and smooth the tops and sides of the whoopie pies so that they are circular and semi-symmetrical. If you’re feeling super adventurous try making them into hearts <3. Make sure they are spaced two inches apart at the very least.
- Bake for 10-13 minutes.
- Let cool and then sandwich two whoopie pie halves together with some buttercream filling in between (recipe below).
½ cup softened butter
½ cup vegetable shortening
1 tsp. vanilla
4 cup confectionary sugar
2 tbsp. whipping cream or milk
Beat the butter and shortening on high for 2 minutes, then add in the vanilla and 10x sugar. Beat for 5 minutes. Add in the cream or milk and beat for 5 minutes more.
The amount of waiting this took nearly drove me crazy, but it was so incredibly worth it!!
Now all that’s left to do is sit down with a nice cup of tea and enjoy a freshly made whoopie pie.
Live, laugh, love, bake,