Thursday, 4 October 2012

Red Velvet Whoopie Pie cookies

Okay, so last year (Dec. 2011), the rave was Red Velvet.  Everywhere you turned it was Red Velvet.
Red Velvet cupcakes, cookies, whoopies, cake and even ice-cream!!!

I decided to try Red Velvet Whoopies.  Considering it was Christmas and everyone was so festive.
After much searching, I found one on the Food Network, American site.
It did take me 5 tries to get it right.  I think you can get it right the 1st time, not 5.
Don't hesitate in trying them.  I have people who still tell me how much they enjoy them.
Weird, eh?

Yes, they are time-consuming...but come on...well, worth it!
Especially when people are begging for you to make them again and again!

My picture does not look like the websites picture. 
Now if I were to make them again, I would pipe in the filling.  At the time of making them, it did not dawn on me that I can do that.

*The recipe calls for Apple Cider Vinegar, I didn't have this (I am usually baking after midnight and most stores are closed at this time) and I substituted regular White Vinegar.

Cookies:   1-ounce semi-sweet chocolate, chopped
                 1/2-ounce milk chocolate, chopped
                 3/4 cup (12 Tbsp) butter, melted
                 1/2 cup sour cream
                 2 large eggs
                 1  1/2 tsp white vinegar
                 1/2 tsp pure vanilla extract
                 1 Tbsp red food colouring
                 2  1/4 cup all-purpose flour
                 1 cup granulated sugar
                 1/4 cup unsweetened cocoa powder
                 2 tsp baking powder
                 1/4 tsp baking soda

*Preheat to 375F.  Line the baking sheets with Sil-Pat or parchment paper.
*Combine the semi-sweet and milk chocolate until melted, about 2-minutes.
(I place the chocolate in a double-boiler to melt OR you can place the chocolate in a microwave-safe bowl and microwave at 50% power until melted).
*Whisk until smooth.
* Whisk the melted butter, sour cream, eggs, vinegar, vanilla and food colouring in a bowl until combined.
* In another bowl, whisk the flour, sugar, cocoa powder, baking powder, and baking soda.
*Add the flour mixture to the butter mixture in 4-equal batches.  Whisking each batch completely before adding the next.
*Stir in the melted chocolate.
*Scoop Tablespoons of batter onto the prepared baking sheets and smooth the tops with a damp finger.
*Bake until the cookies spring back when lightly pressed, 8-10 minutes.
*Let cool 10-minutes on the baking sheets, then transfer to racks to cool completely.

Cream Cheese Filling:   8-ounces (250 grams/1-pkg) cream cheese, room temperature
                                       3 Tbsp butter, room temperature
                                       2  1/2 cups confectioners' sugar
                                       1 tsp pure vanill extract

*Beat the cream cheese and butter with a mixer until smooth.
*Beat in the confectioners' sugar and vanilla.

Assemble:  Sandwich a heaping Tablespoon of filling between 2-cookies.  Repeat with remaining      cookies.

*Refrigerate 30-minutes before serving.

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