Monday, February 18, 2013

Red Velvet Whoopie Pies

1/2 ounce semisweet chocolate, chopped
1 ounce milk chocolate, chopped
12 tablespoons unsalted butter, melted
1/2 cup greek yogurt
2 large eggs
1 1/2 teaspoons apple cider vinegar
1/2 teaspoon vanilla extract
1 tablespoon red food coloring
2 1/4 cups all-purpose flour
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

Melt the butter than let cool for a few minutes. Add to the bowl of a mixer along with yogurt, eggs, cider vinegar, vanilla extract, and food coloring. Mix until combined.

In a separate bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sift into the liquid ingredients in four batches, mixing until each addition is combined.

Melt the semisweet and milk chocolate in a microwave. Whisk into batter.

Preheat an oven to 350°F. Prep 2 baking sheets with parchment paper, and place 1 tablespoon of batter for each cookie. Wet your fingers with water and smooth out the tops of the cookies. You’ll also want to shape them into rounds so they turn out as circles once baked. Bake for 8 to 10 minutes, until the dough springs back slightly when poked with a finger. Let cool for 5 minutes on the baking sheets, then remove to a wire rack to cool completely.

8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1 teaspoon vanilla extract

Beat the cream cheese, butter and vanilla using a stand or hand mixer. Slowly add in the sugar, continuing to beat until incorporated. Spoon 1 tablespooonful between 2 cookies to finish.


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