When I buy special-edition holiday baking magazines, I hang onto them and store them with the rest of my cookbooks. They're chock-full of great, timeless recipes that I can tap into year after year ~ everything from cookies and bars to cakes and pies, from appetizers and side dishes to cocktails. I made a few batches of classic chocolate whoopie pies a few years ago, and they were a hit. This year, I decided to try out a red velvet whoopie pie recipe from the same 2009 Better Homes and Gardens "Christmas Cookies" publication. The pretty red-and-white color combo looks perfect on a Christmas dessert table, and whipped up with a peppermint filling, they're sure to be a favorite!
Red velvet cake traditionally pairs with a cream cheese frosting, and BH&G suggested a cream cheese and peppermint filling to give these cakes a holiday kick. I added mint extract to a traditional white filling instead {skipping the cream cheese} to accommodate the lactose-intolerant people in my life {yes, I know it still has milk and butter. My brother can have milk if it's cooked and butter in small doses. If you have someone who is completely lactose-intolerant in your life, you may want to opt for a canned vanilla frosting mixed with a teaspoon of mint extract}. For those red-velvet-and-cream-cheese purists {I hear ya!}, I've included the suggested cream cheese filling recipe here as well.
As you can see, the magazine topped their whoopie pies with crushed peppermints. I crushed a few candy canes up and rolled the sides of a finished whoopie pie through it, but I decided I liked the way they looked plain better. If you'd like to add crushed peppermints or candy canes to your whoopie pies, sprinkle some on top right before serving.
Red Velvet Whoopie Pies
with Peppermint Filling
Ingredients {Whoopie Pies}
1/2 cup butter, softened
1 cup packed brown sugar
2 Tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1 egg
1 tsp vanilla
2 cups all-purpose flour
1/2 cup buttermilk
1 1-oz bottle red food coloring {2 Tbsp}
1.
Preheat oven to 375 degrees F. Line a cookie sheet with parchment
paper; set aside. In a large bowl, beat the butter with an electric
mixer on medium to high speed for 30 seconds. Add the brown sugar,
cocoa powder, baking soda and salt. Beat until combined, scraping the
bowl occasionally. Beat in egg and vanilla until combined. Alternately
add flour and buttermilk, beating on low speed after each addition just
until combined. Stir in red food coloring.
2.
Spoon dough from a rounded measuring teaspoon 2 inches apart onto
prepared cookie sheet. {Keep mounds as rounded as possible}. Bake in the preheated oven for 7 to 9 minutes or
until edges are set. Cool on cookie sheet for 2 minutes. Transfer
cookies to a wire rack; let cool.
3.
Spread filling on flat sides of half of the cookies. Top with
remaining cookies, flat sides down, pressing lightly together. Serve
immediately.
Makes about 40 sandwich cookies
To store: Layer
cookies between sheets of waxed paper in an airtight container; cover.
Store in the refrigerator for up to 3 days. Let cookies stand at room
temperature for 20-25 minutes before serving.
Ingredients {White Filling}
3/4 cup milk
1/4 cup all-purpose flour
3/4 cup butter, softened
2 cups powdered sugar
1/2 tsp vanilla extract
1/2 tsp peppermint extract
In a small saucepan, combine the milk and flour. Cook and stir over medium heat until thickened and bubbly {note: don't leave unattended. This will thicken quickly and will scald and burn if not stirred constantly}.
Cook and stir 2 minutes more. Remove from heat; cool. In a large
bowl, beat butter with an electric mixer on medium to high speed for 30
seconds. Beat in powdered sugar until fluffy. Beat in vanilla and
peppermint extracts. Beat cooled milk mixture, one large spoonful at a
time, into butter mixture. Beat on high for 1 minute or until filling
is smooth and fluffy.
Ingredients {Cream Cheese Filling}
6 ounces cream cheese, softened
3 Tbsp butter, softened
1/2 tsp peppermint extract
3 cups powdered sugar
Milk, as needed
In a large bowl, combine cream cheese,
butter and peppermint extract. Beat with an electric mixer on
medium-low to medium speed until light and fluffy. Gradually beat in 3
cups powdered sugar. Add milk, 1 teaspoon at a time, to make a filling
of spreading consistency.
Have a very Merry Christmas, everyone!
xoxo
Bean
