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Red Velvet Whoopie Pies

Source: Cooking.com
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Rating: 4   Reviews: 1 See Reviews
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  About 18 cookie sandwiches
Turn the classic Red Velvet Cake into a fun and easy Whoopie Pie! Sandwich rich cream creese frosting between two cakey red velvet cookies.
RECIPE INGREDIENTS
For the Cookies:
1 1/2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup (1/2 stick) unsalted butter, at room temperature
1 cup granulated sugar
2 eggs
3 tablespoons buttermilk
1 1/4 teaspoons vanilla extract
1 tablespoon red food coloring
For the Cream Cheese Frosting:
1 8-ounce package cream cheese, at room temperature
1 8-ounce container mascarpone cheese, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
1 teaspoon vanilla extract
3 cups powdered sugar
DIRECTIONS
For the Red Velvet Cookies: Preheat the oven to 375 degrees F.


In a small bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.


In a stand mixer fitted with a paddle attachment, cream the butter and sugar together on high speed until light and fluffy, about 3-5 minutes. Add the eggs, one at a time, followed by the buttermilk, vanilla, and food coloring. Reduce the speed to low, and carefully add the flour mixture to the wet ingredients. Mix until a smooth dough forms and no lumps or streaks of flour remain.


Line a sheet pan with parchment paper, and spray it lightly with non-stick cooking spray. Spoon the dough out onto the pan, using about 2 1/2 tablespoons for each cookie. Make sure to leave a few inches between the cookies as they will spread during baking.


Bake until set but not browned, about 10 minutes. The cookies will be light and airy, similar to a cake. Allow to cool for 5 minutes, then remove them from the sheet pan and place them on a wire rack to finish cooling.


For the Cream Cheese Frosting: While the cookies are cooling, mix the cream cheese, mascarpone, butter, and vanilla in a stand mixer fitted with a paddle attachment on a low speed. Add the sugar. Once incorporated, increase the speed to high and cream the mixture until it is lightly whipped and fluffy.


Divide the mixture evenly among half of the cooled cookies, and top with the remaining cookies, forming sandwiches.


Recipe reprinted by permission of Cooking.com. All rights reserved.
Date Added: 10/20/2010
Part of These Recipe Collections Find Similar Recipes »
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Spotlight Recipe Review See all 1 reviews »

Rating: 4
by: Dolores, WI Reviewed: 12/27/2012
Maximum Richness
It was almost impossible to eat a whole pie in one sitting. Very rich with the cream cheese and mascarpone in the filling. The good thing was that it wasn't too sweet and had a nice moistness and texture. Since this was the first whoopie pie recipe I ever tried, I recommend getting the special baking sheets because it was hard to make all the pies the same size. If you can get baking sheets for smaller pies, it would be even better.
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