Red Velvet Whoopie Pies

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Uhhh they were HUGE!!
I don't think I understand what Red Velvet is, or where it came from. I know it's trendy. The first time I had it was at Shane Schikosky's house (sp?) in 2008 at a Christmas party - his soon to be wife made a red velvet cake and I was so impressed - it was the first I had ever seen. Here is the recipe for the red velvet whoopie pies I made on Canada Day with Allison and Kalon in 2011.

Makes 13 sandwich cookies
Active time: 30 min
Total time: 1 1/2 hr

FOR CAKE ROUNDS:

2 cups all-purpose flour

3 tablespoons unsweetened (natural) cocoa powder (not Dutch process)

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 stick (1/4 cup) unsalted butter, softened

1/4 cup vegetable oil

1 cup sugar

1 large egg

1 teaspoon vanilla

1 teaspoon distilled white vinegar

2/3 cup well-shaken buttermilk

1 (1-oz) bottle red food coloring (2 Tbsp)

FOR FILLING:

8 ounces cream cheese, softened

1/2 stick (1/4 cup) unsalted butter, softened

1 teaspoon fresh lemon juice

1/2 teaspoon vanilla

1/8 teaspoon salt

2 cups confectioners' sugar

MAKE CAKE ROUNDS:

Preheat oven to 350°F with racks in upper and lower third. Line two baking sheets with parchment paper.
Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
Beat butter, oil, and sugar with an electric mixer until combined well, about 2 minutes. Beat in egg, vanilla, and vinegar.
Reduce speed to low and alternately mix in flour and buttermilk in batches, beginning and ending with the flour until combined.
Add the red food coloring and mix on low speed until thoroughly combined.
Spoon 2 tablespoon mounds of batter 2-inches apart on lined baking sheets.
Bake, switching positions of baking sheets halfway through baking, until rounds are puffed and set, 8 to 10 minutes.
Slide parchment with rounds onto wire racks to cool completely.


MAKE FILLING:

Beat together cream cheese, butter, lemon juice, vanilla, salt, and sugar until creamy, 1 to 2 minutes. Spread about 2 tablespoons of filling on flat-side of half the rounds; top with remaining rounds, flat side down, to form whoopie pies.


COOKS' NOTES:

To get perfectly round whoopie pies, use a 2 tablespoon ice cream scoop with the cake batter.
Store whoopie pies, chilled, in an airtight container, the layers separated between sheets of parchment paper, for up to 3 days. Bring to room temperature before serving.

 - From Gourmet magazine

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