Whoopie it’s Monday!  Is it just me or are whoopie pies the new “cupcakes” for weddings and special events?  Good thing because I love the way they look, they’re such a fabulous and delectable dessert bar item and best of all, they’re  a combination of two of my favorite things..mini cakes and cream!  I passed by La Sur Table and on a whimsy, decided that it might be fun to actually make one of them.  Here is my journey into making a Red Velvet Whoopie Pie.  I even topped them with mini pinwheels as a treat for my clients for our meeting later..her ceremony is pin-wheel themed.  I hope they like them!   =)

A Visual tour of the Makings of a Whoopie Pie:

Cake batter in whoopie pie pans transformed into whoopie cakes

Frost half of the finished whoopie pie cakes with Cream Cheese Frosting using a bag and pipe

Combine one frosted whoopie pie cake with another unfrosted cake, and voila, you have whoopie pies!  We embellished our whoopie pies with homemade, jeweled pinwheels.

Red Velvet Whoopie Pie Recipe:

Ingredients:

2 1/2 cups all purpose flour, 1 cup cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup (1 stick) unsalted butter at room temperature, 1/2 cup vegetable shortening, 1/2 cup packed brown sugar, 1 cup granulated sugar, 2 large eggs, 2 teaspoons vanilla extract, 1/2 ounce red food coloring, 1 cup buttermilk

Directions:

• Preheat oven to 350 degrees
• In one bowl, combine all the dry ingredients:  flour, baking powder, baking soda, salt, cocoa powder
• In a separate bowl, mix the butter, shortening and sugars (brown and granulated) until smooth and creamy (3 minutes)
• Beat in eggs one at a time, making sure the eggs are well incorporated prior to adding the second
• Add the vanilla and red food coloring, mix until well blended
• Add half of the dry mixture and 1/2 of the buttermilk mixture, blend until incorporated
• Add the remaining dry mixture and buttermilk, blend until completely combined
• Add two tablespoons of batter per whoopie pie dish, if you don’t have a dish, use a baking sheet.  (use 1 tablespoon of batter for mini whoopie pies)
• Bake in the oven for 10-13 minutes, cool on a cooling rack

*Note:  For a stronger red color for the cakes, use less cocoa powder

Cream Cheese Frosting:

Ingredients:

4 ounces cream cheese at room temperature, 4 tablespoons unsalted butter at room temperature, 3 1/2 cups confectioners sugar (1 16 ounce box), 1 teaspoon vanilla extract

Directions:

• Beat together the cream cheese and butter until smooth and fluffy
• Add the sugar one cup at a time and beat until smooth
• Add the vanilla, increase the speed of the mixer and beat until creamy and smooth

*Note:  Taste the frosting as you add the sugar, depending on your tastebuds, you may not need to use all of the recommended sugar dosage.

Recipe from the book Whoopie Pies

Fun Facts:

• Did you know that Whoopie Pies originated in Lancaster, Pennsylvania in the Amish community?  I have never been so proud to have been born in Lancaster, PA!
• Traditionally, Whoopie Pies were served in the size of hamburger patties
• The traditional filling was a “Marshmallow Fluff”.  Now, the skies the limit as to the cake and creme filling selections!

ENJOY!