Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
www.tasteofhome.com
With a drizzle of chocolate and a sprinkle of nuts, this eye-catching variation is a delightful twist on the classic cake. Sometimes I substitute canned cream cheese frosting for the filling.
Judi Dexheimer Sturgeon Bay, Wisconsin
Red Velvet Whoopie Pies Recipe
Red Velvet Whoopie Pies
¾ cup butter, softened
1 cup sugar
2 eggs
½ cup sour cream
1 Tbsp. red food coloring
1 ½ tsp. white vinegar
1 tsp. clear vanilla extract
2 1/4 cups flour
¼ cup baking cocoa
2 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
2 oz. semi-sweet chocolate, melted and cooled
Filling: 1 package (8 oz.) cream cheese, softened
½ cup butter, softened
2 ½ cups confectioners’ sugar
2 tsp. clear vanilla extract
Topping: White baking chips, melted
Finely chopped pecans
Preheat oven to 375 F. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate.
Drop dough by tablespoonfuls 2 inch apart onto parchment paper-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies.
Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving. 2 dozen
(Recipe for Red Velvet Whoopie Pies came from tasteofhome.com, 2013)
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