Red Velvet Whoopie Pies

My fall attempt at Whoopie Pies was a tasty success, but not an incredibly easy one. Piping out perfect circles was a day full of trial and error, and suddenly those Whoopie Pie pans I would see at JoAnn's and Michael's seemed brilliant and totally worth the $6.99 (with a coupon). For my Valentines, I spent a sunny winter afternoon baking these Red Velvet Whoopie Pies. I have been wanting to make a red velvet cake from scratch to see how much food coloring is really in one, so I thought what better day than Valentine's Day? For the record, it wasn't nearly as much as I thought! I always envisioned heaps of food coloring to undo the chocolate color, but duh Sarah, it's just a little cocoa powder. Anyway, I doubled the recipe and I still didn't have enough for all of the peeps who I thought would appreciate them! These were DELICIOUS and will have to become an annual Valentine's Day recipe for me. As far as the Wilton Whoopie Pie pan, it proved it's necessity in my baking cabinet (if you know me personally then you know it doesn't take much to justify an addition to my kitchen).

Red Velvet Whoopie Pies 

Recipe from Bird on a Cake
Ingredients
{dry}
2 eggs
1  cup of vegetable oil
1 tablespoon of white vinegar
1 cup of buttermilk
3 teaspoons of vanilla extract
2 tablespoons of red food coloring
{wet}
3 cups of flour
2 cups of sugar
1 teaspoon of baking soda
1 teaspoon of salt
4 tablespoons of cocoa powder
Directions
Preheat the oven to 350 degrees.
In a bowl, beat the eggs with a whisk, adding the oil, vinegar, vanilla, buttermilk and food coloring.
In another bowl, mix together the flour, sugar, baking soda, salt and cocoa powder. Combine the wet ingredients into the dry ingredients and mix until smooth. I just used a wire whisk and it combined very well, but you could do this step in a mixer.
Next, portion out 2 tablespoons of batter into your greased Whoopie Pie pan (or pipe them out like this)! I always overestimate when I am portioning out baked good batter, and I should just know by now to start small, but I don't, and my first batch were huge! Since batter has that thick and goopy consistency, I just did one heaping tablespoon and it was the perfect amount.
For the filling, I used my trusty cream cheese frosting recipe with a little less powdered sugar than usual  so it would be softer and creamier.
{1} 8 oz. block of cream cheese - softened/room temperature*
{2} sticks of unsalted butter (1/2 pound) - softened/room temperature*
{4} cups of confectioner's sugar
{2} tablespoons of vanilla extract
*Note about frosting- I am known to make recipes on a whim and I rarely plan in advance for them, therefore I end up playing a game with the microwave to get the butter and cream cheese to a mixing temperature. For this recipe, I actually had planned in advance enough to let my butter and cream cheese reach room temperature on it's own and it made a HUUUGE difference in the texture/consistency of the frosting.
After they completely cool, stuff 'em, sprinkle 'em and package 'em up! I bought these cellophane bags in the dollar bins at Target a few weeks before, unsure of how I would use them. I didn't know how the pies would hold up in an unstructured bag, so I let them refrigerate for a few hours before I packaged them up, then I stored them in the fridge until I delivered them to my Valentines.

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