If you were to ask me my favorite kind of cake, hands down I'd say red velvet with cream cheese frosting. There's just something I love about a perfectly made red velvet cake. It's obscurely chocolate flavored, yet bright red. It's dense, and moist and topped with a perfectly tangy yet sweet cream cheese frosting. I've tried many dry, flavorless attempts at red velvet and I have to say, it's hard to find the perfect recipe for this traditionally southern cake.
With that said, I have to hand it to Food Network Magazine for developing a near perfect red velvet whoopie pie recipe. Because what's better than a slice of red velvet? A portable red velvet sandwich. And you all know I love whoopie pies (after all, whoopie pies were my first ever blog post).
So, brighten up your holidays with this festive red treat. And while you're at it, add a year's subscription to Food Network Magazine to your Christmas list. The magazine is far better and more interesting than any cookbook I own.
Red Velvet Whoopie Pies
from Food Network Magazine
For the cookies:
1 ounce semisweet chocolate, chopped
1/2 ounce milk chocolate, chopped
12 tablespoons unsalted butter, melted
1/2 cup sour cream
2 large eggs
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
2 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
For the filling:
8 ounces cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped
For the cookies:
Preheat oven to 375. Line two baking sheets with parchment paper.
In a small microwavable bowl, combine the semisweet chocolate and the milk chocolate. Microwave for 30 seconds. Remove and stir. Continue to microwave in 10 second intervals, stirring each time in between until the chocolate is completely melted and smooth. Set aside.
In a medium sized mixing bowl, whisk together the butter, sour cream, eggs, vinegar, vanilla and red food coloring until smooth.
In another mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk until combined.
In four batches, mix the flour mixture into the batter with a wooden spoon.When combined, add the melted chocolate and mix until combined.
Scoop heaping tablespoons of batter onto the baking sheet, 2 inches apart. Bake for 8-10 minutes or until the cookies spring back when lightly touched. Cool on the cookie sheet for 2 minutes then transfer to a wire cooling rack.
For the filling:
In a mixer, fitted with the paddle attachment, cream butter and cream cheese. Gradually add the powdered sugar and mix until combined. Add the vanilla bean seeds and mix until combined.
To assemble:
Scoop 2 heaping tablespoons of filling onto the flat side of a cookie and sandwich with another cookie. Refrigerate 30 minutes before serving. Makes 12-18 whoopie pies.
