Red Velvet Whoopie Pie

I decided to go with the classic red velvet cake and for the filling a vanilla mascarpone cream (Mascarpone being my new favorite ingredient 🙂 ). They taste amazing (the cake is so soft when you bite into it) but turned out a little more brown than I would have liked. Nothing is better than a bright red cake.

Ingredients

2 cups flour

2Tbs baking cocoa

1/2 tsp baking soda

1/4tsp salt

1/2 cup butter, softened

1 cup brown sugar

1 egg

1 Tbsp Vanilla Extract

1/2 cup buttermilk ( i used here “homemade buttermilk”- also for more, u can check it in my ” Tips & Tricks”)

1 oz red food coloring

Red Velvet Whoopie Pie

Method

Preheat oven to 375 degrees F. Line baking sheets with parchment paper and set aside. To make the whoopie pies, combine flour, cocoa powder, baking soda and salt in a medium bowl and set aside.

Homemade Buttermilk

To make it at home, add one tablespoon of lemon juice or white vinegar for each cup of milk and let it sit for 5 to 10 minutes. When it’s slightly thickened, it’s ready to use. It won’t be quite as thick or tangy as the store-bought kind, but it makes a perfectly fine substitute.

In a large mixing bowl, beat butter on medium or high for 30 seconds. Add brown sugar and beat until light and fluffy. Add in egg and vanilla and mix well. Alternately add buttermilk and flour mixture, beating after each addition just until combined. Stir in food coloring.

Transfer this batter to a piping bag with round tip, drop on prepared baking sheets, allowing 1 inch space between rounds. Bake until tops are set, 7 to 9 minutes for 1 inch cookies or 9 to 11 minutes for 2 inch cookies.

Cool completely on baking sheets on rack and then remove cookies from baking sheets.

2 types of Cream Filling: ( Here, I used Mascarpone Cheese Filling)

TYPE:1

250 gm (8 oz) cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners’ sugar, sifted
1 tsp vanilla extract

Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners’ sugar and vanilla seeds. Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving.

TYPE : 2

250 gm Mascarpone Cheese, chilled
1/2 cup icing sugar
1 cup double cream
1 tbs vanilla

Beat the double cream in a small bowl until stiff peaks form. Stir the mascarpone, icing sugar and vanilla together until combined. Gently fold the double cream in to the mascarpone mixture. Refrigerate if not using straight away.

Pipe or spread approximately 1-2 tablespoons of filling on a the inside of one pie and sandwich with another pie. Store in an airtight container. I kept mine refrigerated and removed 20 minutes before eating.