Day three of our Red Velvet Journey is here!
I am thoroughly enjoying myself making and sharing with you these Red Velvet Treats. I hope you haven't missed the first two posts of this series - Red Velvet White Chocolate Chip Pancakes and Red Velvet Brownie Bites! They were both yummy!
The third Red Velvet treat I want share with you today is my favorite so far. These Red Velvet Whoopie Pies are SO good! For the cookies, I used Paula Deen's Red Velvet Sandwich Cookie recipe, but didn't use her cream cheese filling. I decided to use a creamy vanilla I've used before for sandwich cookies, and it worked great! The combination was dreamy!
Since we have been overdosing on the sweet treats this week, I baked a half batch of these cookies. Drat! Why did I go and do that?! Anyways, this makes 6 whoopie pies and I would recommend not telling anyone that you made them, because you will want to eat all six. Even before I had a chance to take the pictures, my husband ate two. Now that doesn't happen often. So they must be good!
Red Velvet Whoopie Pies (or Red Velvet Sandwich Cookies)
Adapted from Paula Deen's Recipe on the Food Network
Ingredients
105g all-purpose flour
1 tbsp cocoa powder
1/2 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt
1/8 cup butter
1/2 cup sugar
1 egg
1 tbsp buttermilk
1 tsp apple cider vinegar
1/2 tsp vanilla extract
Desired amount of Red Food Coloring
Method
1. Mix together the flour, cocoa powder, baking powder, baking soda and salt in a small bowl. Set aside.
2. Cream together the butter and sugar. Add the egg and continue beating until light and fluffy.
3. Add the buttermilk, vinegar, vanilla and food coloring, one at a time. Beat well to combine.
4. Add the dry ingredients into this mixture and mix well until well combined.
5. Drop large spoonfuls of the batter onto a silpat/parchment lined baking tray. Each mound of the batter should be around 2 inches wide.
6. Bake for about 10 minutes or until completely cooked.
7. Leave for a few minutes to cool on the baking tray, and then remove the cookies onto a baking rack to cool.
8. When completely cool, pair up the cookie halves and sandwich using the creamy vanilla filling.
Creamy Vanilla Filling
Ingredients
1/2 cup whole milk
1/8 cup sugar
Salt, a pinch
1 egg yolk
1 tbsp corn starch
1/4 cup softened butter
1 1/2 tsp vanilla extract
Method
1. In a small bowl, combine the sugar, salt, egg yolk and cornstarch. Whisk together and set aside.
2. In a medium saucepan, bring the milk to a simmer. Take if off the heat and slowly stream half of the milk into the bowl containing the sugar mixture, stirring constantly.
3. Add the mixture back into the saucepan with the remaining milk. Cook on low heat, whisking continuously until the mixture thickens and becomes glossy.
4. Take it off the heat and whisk in the vanilla. Set aside to cool.
5. When the mixture has cooled, whisk it once again to make it smooth.
6. In a small bowl, cream the butter until light and fluffy.
7. Add the butter to the cooled milk mixture and whisk vigorously until light and fluffy.
This is a really delicious treat. I loved the filling, and maybe next time - just out of curiosity - I will try Paula Deen's recipe for the filling.
I hope you like this recipe! Here is how my 28 month old felt about it.
I feel the same way!
:)
Make sure you come back tomorrow when I will share a delicious tea-time Red Velvet Treat!
