Red Velvet Whoopie Pies
May 6, 2011 11 Comments
So many things have been going on lately. In between Relay for Life, my sorority’s formal, and two intense midterms for classes entitled “Gothic Art” and “Contemporary Asian American Communities,” it seems the more I have on my plate, the more inclined I am to let my mind wander. Wander to things like whoopie pies and why I haven’t made them since fall quarter.
Whoopie pies are cakey, creamy, and cute. With these yummy cookies in hand, you too can ace your midterms! (Or be too jittery from all that sugar to write anything coherent…)
Whoopie pies start with great basic ingredients that any home baker is likely to have. Cocoa power, flour, salt, etc. Whisk the dry ingredients together until evenly mixed. Meanwhile, don’t forget to get your eggs to room temperature!
Cream the shortening, butter, brown sugar, and granulated sugar.
Add eggs, one at a time.
And for classic red velvet, generous splashes of red food coloring. Here’s a random and unappetizing thought: For those of you that watch True Blood, they totally use red food coloring for their bottles of V!
Red velvet whoopie pie batter: A force to be reckoned with…
If you want perfect little whoopie pies, piping the batter is obligatory.
Not quite perfect, but close enough…
As the other batches of whoopie pies bake, whip up your favorite cream cheese frosting!
And start pairing up these lost souls looking for their other half. eHarmony for lonely cookies…
But thankfully, they weren’t lonely for long.
It’s strange, usually I wax poetic (or try to, at least) about flavor, texture, and the baking experience. But honestly, these whoopie pies and this recipe stand on their own. Painless steps, simple ingredients, tasty and good-looking results!
The perfect recipe is from Brown-Eyed Baker and I would not change a thing!