Peppermint Red Velvet Whoopie Pie Recipes

Steps:

• Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners' sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies., Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving. Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

Steps:

• Peppermint Vanilla Cake:.
• For the strawberry cake:
• Whisk together the flour, baking powder and salt in a medium bowl and set aside. Whisk together the milk, jam and food coloring in a small bowl and set aside. Beat together the sugar, oil, vanilla, vinegar and eggs in a mixer on medium-high speed until pale and smooth, 2 to 3 minutes. In three additions, alternately add the dry and wet ingredients to the sugar mixture, beginning and ending with the dry. Mix until combined.
• For the dark chocolate cake:
• Whisk together the flour, 1/2 cup cocoa, baking soda and salt and set aside. Cream together the sugar and butter. Add the eggs one at a time, creaming well after each addition. Mix in the vanilla extract. Add the flour mix and buttermilk alternately, beginning and ending with the flour.
• Mix the strawberry and the chocolate cake batters together. Add the remaining 1/3 cup cocoa and the chocolate pudding mix (this is the red velvet).
• For the white cake:
• Whisk the flours, baking powder, baking soda and salt together into a large bowl. Set aside. In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and extracts and beat on medium speed until fluffy, about 3 minutes. Scrape down the bowl, add the egg and egg yolk and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
• To make the whoopie pies: Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
• Take 1 small ice cream scoop of the red velvet batter and place it on parchment paper. Then get a new 1 small ice cream scoop of the peppermint vanilla cake batter and layer it on top of the red velvet. Then using a knife, swirl the batters together by free hand. This creates one half of your whoopie pie.
• Bake until they are cooked through, about 12 minutes. When cool, pipe the Peppermint Cream Cheese Icing on one half and then top with another whoopie pie half.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
• Peppermint Cream Cheese Icing:.
• With an electric mixer and paddle attachment, cream the butter until smooth. Next, add the cream cheese and beat until fluffy. Next, add the vanilla (with the mixer on low speed) and peppermint extracts. Then, add the confectioners' sugar in small batches until fully incorporated. Mix until there are no lumps of sugar. Add crushed peppermints to the icing. Place the icing in a piping bag and then pipe onto one half of the whoopie pie and top with the second half.

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 375 degrees F. Line 2 baking sheets with parchment paper and coat with cooking spray. Whisk the flour, baking powder, baking soda and 1/4 teaspoon salt in a medium bowl. Beat 6 tablespoons butter and the granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the egg and beat until combined. Reduce the mixer speed to low; beat in the flour mixture in two batches, alternating with the milk and vanilla, until just combined.
• Arrange mounds of batter (about 1 heaping tablespoonful each) about 2 inches apart on the prepared baking sheets; shape into rounds with damp fingers. Bake, switching the pans halfway through, until the tops of the cookies spring back when pressed, 9 to 12 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.
• Meanwhile, beat the remaining 6 tablespoons butter, the peppermint extract and the remaining pinch of salt in a large bowl with a mixer on medium speed until creamy, about 2 minutes. Gradually beat in the confectioners' sugar until smooth. Spread 1 1/2 tablespoons filling on the flat side of half of the cookies; sandwich with the remaining cookies. Roll the edges in the crushed candy canes.