Typically, when the phrase "Nikki did it" is uttered, it's because someone has done something wrong, and I'm getting blamed for it. The practice of blaming me for everything started on a trip to Minnesota one summer and has been holding strong ever since. I, in fact, get blamed for things that go wrong even when I'm in another state.
But tonight, I'm going to say Nikki did it because I made some pretty fantastic red velvet whoopie pies. These babies were pictured in the trash in Krissy's last post, "Love Stinks." Me and my friend Ashley decided to make these today because love does stink, and we thought that these would make it a little more palatable. I couldn't have made these work without her; she did an awesome job piping these into the heart-shaped pattern. One tip: the batter doesn't spread, so pipe to the very edge of your stencil. We started out leaving some room for expansion, but the cookies that were bigger were much tastier. Also, once you pipe the batter, take a knife and try to evenly spread the batter, otherwise they will look like they've been piped and resemble an organ that will remain unnamed. Of course, my pictures are never as good as Krissy's and pretty blurry, but that's all I've got.
Red Velvet Whoopie Pies
Adapted from Annie's Eats
2 cups all-purpose flour
2 tablespoons cocoa powder, unsweetened
1/2 teaspoon baking powder
1/4 teaspoon salt
8 tablespoons butter, unsalted, room temperature
1 cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk, room temperature
1 ounce red food coloring
8 ounces cream cheese
5 tablespoons butter, room temperature
2 teaspoons vanilla extract
2 cups confectioners' sugar
Preheat the over to 375 degrees. Create a heart template, and trace evenly spaced hearts onto pieces of parchment paper about one inch apart. Make enough for two cookie sheets. Place the parchment on the cookies sheets so that the side you have drawn is facing down, and set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about two minutes. Beat in the egg until incorporated, scraping down the sides of the bowl. Blend in the vanilla. With the mixer on low speed, beat in about third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of the dry ingredients. Do not overbeat. Blend in the food coloring.
Transfer the batter to the pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide. Bake 8-9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes and transfer to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before frosting.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners' sugar until totally incorporated, increase the speed and beat until smooth.
Spread frosting over the bottom of one cookie, then sandwich another cookie on top (we overfilled ours because you can never have too much cream cheese frosting). To store, refrigerate in an airtight container.