If you haven't heard of them, whoopie pies are two soft, cakey cookies sandwiched together with frosting. So really, all that is good in the world. And this red velvet version, with cream cheese frosting, makes it so easy to scarf down two or three without skipping a beat.
The cookies alone are soft and basically like eating cake, but sandwiched with the frosting they become a serious unit, elevating beyond the sum of their parts. They're like inside-out cupcakes. And I think I prefer them to cupcakes. Yes, I said it. Cupcakes are over.
If you can forgive me that
As of next week, I'm embarking on a new path: I'll be attending a pastry school in Israel. I'll tackle breads, pies, cakes, chocolate and much more. Perhaps I'll cut down on the mistaking portion of the side, perhaps I'll up it in my new adventures. I'll still be writing, both here and professionally, and I'll certainly still be baking. What will come next for me post-school? Your guess is as good as mine. So stay tuned for whatever will ensue...I'm sure there will be chocolate! Plus, you definitely want to stick around for the next post, with quite possibly the best dessert I've ever made. Promise.
Plus, don't forget to sign up for an e-mail subscription to Baking and Mistaking!
I'm going to go pack or something...
Tip of the Day: For a slightly neater look, pipe the frosting on to the cookies instead of spreading - it's a touch more effort but it will pay off with impressive results.
Recipe: (adapted from Brown Eyed Baker)
Makes about 15 assembled whoopie pies
1/4 cup (1/2 stick) butter or margarine, softened
1/4 cup vegetable shortening
1/4 cup light brown sugar
1/2 cup white sugar
1 teaspoon vanilla
1 1/2 cups flour
2 1/2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup milk or buttermilk
red food coloring
3 ounces cream cheese, softened
2 tablespoons butter, softened
2 - 2 1/2 cups powdered sugar
1/2 teaspoon vanilla
Beat together the butter and shortening until smooth. Add in the sugars and continue beating until light and fluffy. Add in the egg and continue to beat, add the vanilla and mix in well.
Add the flour, cocoa, baking powder, baking soda and salt, and mix until just combined.
Add in the buttermilk gradually, mixing until combined. Add in red food coloring until you achieve the desired shade.
Drop 1 tablespoon of batter at a time on to parchment paper-lined cookie sheets.
Bake at 350 F for 10 to 12 minutes until the tops spring back when lightly pressed.
While the cookies are cooling, beat the butter and cream cheese together. Add in the sugar and beat until smooth, then add the vanilla.
Spread or pipe the frosting on the cookies and sandwich together. Store in the refrigerator.