Are y’all ready for another Valentine’s Day dessert? I sure hope so. Please, let us not go into the fact that I’m makin’ whoopie pies for the day on which most couples will be makin’ whoopie. Please. I beg you. If you must make such a joke, please direct it at the lovely ladies over at Like Mother, Like Daughters because they requested these little cakes in my last post.
Red Velvet Whoopie Pies
Yields 4 sandwich cookies.
FOR THE PIES:
3 tablespoons unsalted butter, softened
1/4 cup + 2 tablespoons sugar
1/4 teaspoon vanilla
1 large egg yolk
1/2 teaspoon red food coloring
1/2 cup + 2 tablespoons flour
1/4 teaspoon baking soda
1/4 cup buttermilk (I use 1%)
FOR THE CREAM CHEESE FILLING:
3 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
1/2 cup powdered sugar
3 teaspoons buttermilk
1/4 teaspoon vanilla
Pre-heat the oven to 350°.
Cut a sheet of parchment paper or wax paper that fits a large sheet pan. Use a 6-ounce standard ramekin to trace 8 circles onto the paper. Flip the paper over so that the pencil marks won’t touch the cakes.
Then, in a large bowl, beat together the butter, sugar and vanilla.
Add the egg yolk and food coloring.
Sift over the flour and baking soda. Beat it together, adding the buttermilk slowly. The batter will be thick. Use a cookie scoop to measure 2 teaspoons into each circle on the sheet pan. Spread the dough into a circle as best you can. If you demand perfection, use a piping bag.
Bake for about 10 minutes; they will still be very soft but a toothpick inserted will come out clean. Let cool on the pan for a few minutes before moving them to a wire rack. Let cool completely before adding filling.
Beat together all filling ingredients. Divide the filling between 4 cakes. Top with the 4 remaining cakes to make sandwiches.
Christina Lane is the author of 3 cookbooks all about cooking and baking for two. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Valentine's Day is her favorite holiday.