Red Velvet Whoopie Pie Poppers Food

RED VELVET WHOOPIE PIES

Steps:

• Make the cookies: Preheat the oven to 375 degrees F. Line 2 large baking sheets with parchment paper. Combine the semisweet and milk chocolate in a microwave-safe bowl and microwave at 50 percent power until melted, about 2 minutes. Whisk until smooth.
• Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food coloring in a bowl until combined. In another bowl, whisk the flour, sugar, cocoa powder, baking powder, baking soda and salt.
• Add the flour mixture to the butter mixture in four equal batches, whisking each batch completely before adding the next. Stir in the melted chocolate.
• Scoop heaping tablespoonfuls of batter onto the prepared baking sheets and smooth the tops with a damp finger. Bake until the cookies spring back when lightly pressed, 8 to 10 minutes. Let cool 10 minutes on the baking sheets, then transfer to racks to cool completely.
• Meanwhile, make the filling: 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.

RED VELVET WHOOPIE PIES

Steps:

• For the cookies: Preheat the oven to 400 degrees F and line 2 baking sheets with parchment paper. Whisk together flour, cocoa, baking soda, baking powder and salt.
• Beat the butter, granulated sugar and brown sugar in the bowl of an electric mixer on medium-high speed until light and fluffy. Reduce the speed and alternately beat in the eggs, 1 at a time, and the buttermilk, starting with an egg. Slowly beat in the dry mixture until just combined. Mix in the vanilla extract and red food coloring.
• Using a 1-inch ice cream scoop, distribute the dough in dollops on the baking sheets leaving 2 inches between each cookie; you will use half the dough for the first batch. Bake until puffed and cakey, about 12 minutes. Transfer the cookies to a cooling rack to cool completely. Repeat with the remaining cookie dough. (The cookies may be made 2 days ahead and stored at room temperature before serving.)
• For the filling: Put the cream cheese in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until soft. Add butter gradually until combined. Slowly add the confectioners' sugar, turn the mixer to high, and beat until light and fluffy. Mix in the vanilla extract. (The filling may be made 2 days ahead and chilled; b ring to room temperature before using.)
• To assemble: Put the filling in a piping bag fitted with a large round tip. Turn half of the cookies upside down and pipe about 3 tablespoons on top. Make sandwiches by topping with the rest of the cookies. The cookies should be served the same day they are filled.

RED VELVET WHOOPIE PIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
• In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets.
• Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.

RED VELVET WHOOPIE PIE POPPERS

Steps:

• Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper.
• In large bowl, beat cake mix, softened butter, eggs and food color with electric mixer on medium speed about 2 minutes or until well mixed (batter will be very thick). Using a level measuring teaspoon, drop dough 2 inches apart on cookie sheets.
• Bake 8 to 10 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
• For each whoopie pie, spread cream cheese frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges in sprinkles.

RED VELVET WHOOPIE PIES

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies., Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving. Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

RED VELVET WHOOPIE PIES

Steps:

• Preheat the oven to 375 degrees F.
• Take the buttermilk out of the refrigerator about 2 hours before preparing the batter. Line a cookie sheet with parchment paper and spray with cooking spray.
• In a standing mixer, cream the butter and the sugar with the paddle attachment. Add the egg and once it is incorporated with the butter add the buttermilk. The mixture will look curdled. Add the vanilla, vinegar and food coloring.
• In a medium bowl combine all of the dry ingredients together. Add the dry ingredients to the buttermilk mixture and combine completely, scraping down the sides of the bowl to get everything well mixed. Put the batter in the refrigerator for at least 1 hour.
• Use a spoon or a small ice cream scoop and scoop the batter onto the cooking sheet, leaving at least a 3-inch space between scoops. Bake until the cookies are springy and firm to the touch, about 10 minutes. Allow the cookies to cool completely before filling.
• Filling:
• Put the cream cheese and butter into the bowl of a standing mixer and using the paddle attachment, beat on medium speed until soft, about 5 minutes. Add the vanilla and lemon juice and beat to combine.
• Lower the speed to slow and carefully add the sugar, 1 cup at a time. When all of the sugar has been added, switch to the whisk attachment and beat until fluffy.
• Using a butter knife, spread the desired amount of frosting between 2 cookies. Arrange the completed pies on a serving dish and repeat with remaining cookies and frosting.

PEPPERMINT RED VELVET WHOOPIE PIE

Steps:

• Peppermint Vanilla Cake:.
• For the strawberry cake:
• Whisk together the flour, baking powder and salt in a medium bowl and set aside. Whisk together the milk, jam and food coloring in a small bowl and set aside. Beat together the sugar, oil, vanilla, vinegar and eggs in a mixer on medium-high speed until pale and smooth, 2 to 3 minutes. In three additions, alternately add the dry and wet ingredients to the sugar mixture, beginning and ending with the dry. Mix until combined.
• For the dark chocolate cake:
• Whisk together the flour, 1/2 cup cocoa, baking soda and salt and set aside. Cream together the sugar and butter. Add the eggs one at a time, creaming well after each addition. Mix in the vanilla extract. Add the flour mix and buttermilk alternately, beginning and ending with the flour.
• Mix the strawberry and the chocolate cake batters together. Add the remaining 1/3 cup cocoa and the chocolate pudding mix (this is the red velvet).
• For the white cake:
• Whisk the flours, baking powder, baking soda and salt together into a large bowl. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and extracts and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg and egg yolk and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
• To make the whoopie pies: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Take 1 small ice cream scoop of the red velvet batter and place it on parchment paper. Then get a new 1 small ice cream scoop of the peppermint vanilla cake batter and layer it on top of the red velvet. Then using a knife, swirl the batters together by free hand. This creates one half of your whoopie pie.
• Bake until they are cooked through, about 12 minutes. When cool, pipe the Peppermint Cream Cheese Icing on one half and then top with another whoopie pie half.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Peppermint Cream Cheese Icing:.
• With an electric mixer and paddle attachment, cream the butter until smooth. Next, add the cream cheese and beat until fluffy. Next, add the vanilla (with the mixer on low speed) and peppermint extracts. Then, add the confectioners' sugar in small batches until fully incorporated. Mix until there are no lumps of sugar. Add crushed peppermints to the icing. Place the icing in a piping bag and then pipe onto one half of the whoopie pie and top with the second half.

RED VELVET WHOOPIE PIES

Steps:

• 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.
• 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.
• Spoon batter in 1 or 2 inch diameter rounds about 1/2 inch high 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.
• To make the filling, in a medium mixing bowl beat the butter and cream cheese until smooth. Fold in the jar of marshmallow creme.
• Spread the filling on the flat side of half of the cookies and top with the remaining cookies, flat side down. Store refrigerated in an airtight container.

DELICOUS RED VELVET WHOOPI PIES!

Steps:

• 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.
• Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
• 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.
• 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.
• Using a spoon (or a medium cookie scoop, which is what I used), drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. 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.
• 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.
• 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 #12 Wilton 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.

RED VELVET WHOOPIE PIES

Steps:

• 1.Heat oven to 350°F Line cookie sheets with parchment paper or lightly spray with cooking spray.
• 2. In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto parchment-lined cookie sheets.
• 3. Bake 12 to 15 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• 4. In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down.

RED VELVET WHOOPIE PIES

Steps:

• Combine cocoa, food coloring and water.
• Set aside to dissolve.
• Blend together oil, sugar and eggs.
• Add food coloring mixture.
• Combine buttermilk, salt& vanilla.
• Add to mixture.
• Add flour.
• Dissolve soda in vinegar.
• Fold into batter.
• Drop by spoonfuls onto greased cookie sheets.
• Bake approximately 10 minutes at 350.
• Fill with whoopie pie filling.
• Wrap each pie with plastic wrap to retain moisture.
• These freeze well!
• FILLING: Beat egg whites until stiff (if using real whites).
• Add vanilla, flour& milk and beat well.
• Add shortening and sugar.
• Whipe on high speed for 3-5 minutes.
• This may be kept in the refrigerator for up to 4 weeks.

RED VELVET ROSE WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk to combine flour, cocoa powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar together on medium speed until well combined, about 2 minutes. Add the egg and beat to combine. Add rose water, red food gel and 2 tablespoons buttermilk.
• Lower speed to stir and add the flour mixture, mixing until just combined. If batter is too dry, add remaining buttermilk, 1 tablespoon at a time. Note that the dough will be stiff, which is better for holding the rose shape when baked.
• Fill a pastry bag fitted with a 1M tip with 1/3 of the batter. Pipe batter into small 2-inch roses. Repeat with remaining batter, working in batches to make piping easier.
• Bake cookies for 8-10 minutes until just cooked through. Let cool slightly, then transfer cookies to a wire rack to cool completely.
• Pipe or spoon 1 tablespoon buttercream onto bottom flat side of one cookie and top with another cookie to make a sandwich. Repeat with remaining cookies.