Red Velvet Whoopie Pies With Cream Cheese Filling Recipes

Steps:

• Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper.
• In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until light and fluffy. Add remaining cookie ingredients. Beat on medium speed 4 minutes, scraping bowl occasionally, until smooth. Onto cookie sheets, drop 28 slightly rounded tablespoonfuls of dough at least 2 inches apart.
• Bake 8 to 10 minutes or until tops spring back when lightly touched. Cool 2 minutes. Remove from cookie sheets to cooling racks; cool completely.
• In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well combined. Slowly add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat 1 minute.
• For each whoopie pie, spread 1 generous tablespoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store in refrigerator. Sprinkle with additional powdered sugar, if desired.

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:

• For the whoopie pies: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a 12-by-18-inch rimmed baking sheet with parchment paper and spray lightly with nonstick cooking spray.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the cake mix, eggs, 1 cup water, vegetable oil, vanilla and salt. Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the bowl with a spatula occasionally. Pour the batter onto the prepared baking sheet and spread it out evenly with a spatula.
• Bake until a toothpick inserted into the center of the cake comes out clean, 12 to 15 minutes. Let cool to room temperature. Cut out an equal number of heart shapes with a cookie cutter and set aside while you make the filling.
• For the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until soft, about 1 minute. Add the chocolate, milk and vanilla, and beat to incorporate. Reduce the speed to low and add the powdered sugar and salt. Once the sugar is incorporated, increase the speed to medium and beat until the filling is fluffy, about another minute.
• To assemble the whoopie pies, use a small spatula or spoon to gently spread a generous tablespoon of the filling over the surface of one of the hearts. Top with another heart and gently press down to sandwich. Repeat with the remaining hearts. Dust lightly with powdered sugar, and serve.

Steps:

• 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.