Red velvet whoopie pies with a raspberry marshmallow center. Does that say Valentine’s Day or what? I finally decided to jump on the Valentine’s Day band wagon and make something with red velvet. It is one of my favorite cakes, after all, and I’ve had red velvet on my To Bake list for, oh, a year maybe?
And at this point I am retyping my entire post, minus the paragraph above, since WordPress was so kind to crash and not register my last save! Don’t you just hate it when technology doesn’t do exactly what you want it to do?
There, just saved. Still good.
I think I said something along the lines of every day is special, no need to just use Valentine’s Day as an excuse, and yada yada yada. Maybe I was being too mushy and WordPress decided to intervene? Well, hmph.
And just saved again. Still good.
These are really tasty “cookies” with an identity crisis (I mean, they are essentially small cakes, with pie in the name, and we consider them cookies?). Chocolatey, cakey, and yummy. What more could you ask for in a cookie? Oh, that they are easy? Done. (Save).
Happy Valentine’s Day!
Red Velvet Whoopie Pies modified from Epicurious
Yield: about 2 dozen
Time: about 1 hour, including bake time
One Year Ago: Granola Bars
- 2 cups all-purpose flour
- 1/4 cup unsweetened (natural) cocoa powder (not Dutch process)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, softened
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon vanilla
- 1 teaspoon distilled white vinegar
- 2/3 cup well-shaken buttermilk
- 1 (1-ounce) bottle red food coloring (2 tablespoons) OR 1 tsp gel food coloring dissolved in 2 TB water
Marshmallow Icing from Smitten Kitchen
This is the one I used. No refrigeration needed. Made a lot, so you could cut the recipe in half.
- 2 large egg whites
- 1/2 cup sugar
- 1/4 cup light corn syrup
- 2 tablespoons water
- 1 1/2 teaspoons pure vanilla extract OR chambord
- pinch of salt
Combine icing ingredients in a metal or glass bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. Remove bowl from heat and continue to beat until slightly cooled. Add food coloring if desired. Use frosting the day it is made. It will still be good the next day, just won’t be as fluffy.
Cream Cheese Icing from Epicurious
- 8 ounces cream cheese, softened
- 1/2 stick (1/4 cup) unsalted butter, softened
- 1 teaspoon fresh lemon juice
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
- 2 cups confectioners’ sugar