RED VELVET WHOOPIE PIE

happy valentine's day! enjoy some whoopie...ahem, pie, that is. what a better way to enjoy all the sweet things valentine's day brings? i enjoy baking for others and instead of hauling my cupcake carrier on my 1-mile walk, i needed something lighter and easier to bring to shower my work family. i came across this recipe during my weekly peruse through TasteSpotting and thought that this would be a good opportunity to put my whoopie pan pie to good use. so, find your valentine and enjoy a scrumptious bite.

RED VELVET WHOOPIE PIE
posted on brown eyed baker on february 10, 2011

• 3c all-purpose flour
• 1/3c cocoa powder
• 1t baking powder
• 1/2t baking soda
• 1/2t salt
• 1/2c unsalted butter, room temperature
• 1/2c vegetable shortening (i used vegetable oil)
• 1/2c light brown sugar
• 1c white granulated sugar
• 2 eggs
• 2t vanilla extract
• 3t red food coloring
• 1c buttermilk

position rack in center of the oven and preheat to 350°F. line two baking sheets with parchment paper (or grease whoopie pie pan), set aside.

in a medium bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. Set aside.

in a larger bowl, beat together butter, shortening, and sugars with electric mixer on low speed. Increase speed to medium and beat until fluffy and smooth, about 5 mins. Add each egg one at a time, beating until well incorporated. add vanilla and red food coloring, blend until just incorporated.

add half the flour mixture and half the buttermilk to batter and beat on low until just incorporated. add remaining flour mixture and buttermilk and beat until completely combined.

using a spoon, drop a tablespoon of batter onto on baking sheet and repeat, spacing them at least 2 inches apart. bake one sheet at a time for 10 mins, or until the cake springs back when gently pressed. remove the baking sheet from the oven and let cool on the sheet for 5 mins, then place onto a cooling rack to cool completely.

CREAM CHEESE FROSTING

• 4oz cream cheese, room temperature
• 4T unsalted butter, room temperature
• 3 1/2c powdered sugar
• 1t vanilla extract

while cake are cooling, beat together cream cheese and butter on medium speed. add powdered sugar and beat on low until completely combined. add vanilla and increase speed to medium-high until completely combined.

to assemble, spread the filling onto the flat side of one cake using a knife. or, use a pastry bag with a round tip to pipe on frosting. top with another cake, flat side down.

makes 2 dozen.