If any of you grew up in a small town on the east coast, your childhood days may have included a walk to your neighborhood drug store, or “pharmacist”, as they used to be called. Being kids, our first stop was always straight to the sweets, where we’d seek out our favorites: Yodels, Ring Dings and Devil Dogs. They were the best, not just because of the tender cake and sweet fluffy cream filling, but because they were the easiest to split in half and share.Today we’re baking something even better, though. A little more grown-up, a little more fun, and definitely of-the-moment 2015, we’re making little red velvet whoopie pies. A lot like Devil Dogs but in a round form, these cuties are just the right size. Oh, and did we mention… they’re red velvet? It doesn’t get any better than that. Here’s how we make them.This recipe is about as easy as it gets, and there are a couple of things you can do to guarantee amazing results. The first secret to success is to measure your flour properly. Stir the flour in the bag to fluff it up, then spoon it into your measuring cup until heaping. Use a knife to swipe off the excess. This is the first step to creating airy cake-like cookies. The second secret is to make sure all your ingredients are at room temperature. The butter, sugar and egg will combine better, resulting in a fine-crumbed tender cookie.Red Velvet Whoopie Pies—makes 2 dozen sandwich cookies
2 ¼ cups flour1 Tbsp. cocoa
1½ tsp. baking soda
½ tsp. salt
½ cup butter
¼ cup shortening
1 cup sugar
1 tsp. vanilla extract
¾ cup buttermilk
1 Tbsp. red food coloring
1. Preheat oven to 350°F and line four baking sheets with parchment paper.
2. In a medium bowl, stir together the flour, cocoa, baking soda and salt.
3. In a mixer bowl, cream the butter, shortening and sugar until light and fluffy.
4. Beat in the egg, vanilla and the food coloring. Scrape the bowl often to ensure everything is combined well.
5. Add about half of the flour mixture and beat on low-medium speed until just combined. Add the buttermilk and beat until smooth. Add the rest of the flour mixture and beat on medium, scraping as needed, until smooth.
6. Using a 1 ½” cookie scoop, portion the batter about 2″ apart, 12 per baking sheet. You can buy a scooper similar to the one Holly uses online.
8 oz. cream cheese
4 Tbsp. butter (1/2 stick)
1 Tbsp. vanilla extract
4 cups powdered sugar
1. Beat the cream cheese and butter until blended and lump-free.
2. Beat in the vanilla. Using low speed, slowly add powdered sugar and beat until smooth and fluffy.
Assembling the Whoopie Pies
When the cookies are completely cool, use the cookie scoop or a pastry bag with decorative tip to pipe the filling on half of the cookies. Top with the other halves to make sandwiches. You can place the completed whoopie pies in cupcake baking cups to dress up the presentation and make them a little easier to pass around. Display with some freshly picked blueberries at your Memorial Day or Independence Day cook out for a perfectly patriotic dessert treat. And, they freeze well too.One bite of these and you’ll know why we’re whoopee for whoopie pies! We’d love to see your red velvet whoopie pies, share using #wewearborn @bornfootwear.