Red Velvet Whoopie Pies for Karin

Tomorrow is one of my best friend's, Karin, birthday. As is tradition (two years and counting) I asked her what she wanted for her birthday. Her request: Red Velvet Whoopie Pies! Yum...

So these whoopie pies are dedicated to Karin, a great friend and confidant. She's been there for me quite a lot the last few years, helping me with personal and school related crises. She's always around for a laugh or a quick therapy session, sometimes both (she always knows what to say to keep me sane!). So here's to Karin!

Whoopie Pies: The new cupcake

Red Velvet Whoopie Pies:
recipe adapted from: www.browneyedbaker.com

Yield: About 2 dozen assembled whoopie pies

Prep Time: 20 minutes | Bake Time: 40 to 50 minutes total

For the whoopies:
3 cups all-purpose flour
1/3 cup cocoa powder (sifted)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, at room temperature
½ cup vegetable shortening
½ cup light brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3+ teaspoons red food coloring (depends on how red you wanted them, the batter will darken a bit when baked)
1 cup buttermilk (or buttermilk powder, which I highly recommend, because who needs a whole carton of buttermilk that they have to use up)

For the cream cheese filling:
8 ounces cream cheese, at room temperature
8 tablespoons unsalted butter, at room temperature
7 cups powdered sugar
2 teaspoon vanilla extract

1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.

2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.

3. In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.

4. Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.

5. Using a spoon (or a medium cookie scoop, which is what I used), drop a ball of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart (they really spread). Bake one sheet at a time for about 15 minutes each, or until the cakes spring back when pressed gently (check, don't just assume). Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

6. While the cakes are cooling, prepare the filling… In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.

7. To assemble: Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip (I used a large star tip) to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Storing: Assembled whoopie pies can be stored in an airtight container for up to 3 days. If you need to stack layers, place a piece of wax paper/clingwrap between layers.

Finished Product: Sweet, creamy frosting, moist cake. Amazing.