Raspberry Red Velvet Whoopie Pies

Raspberry Red Velvet Whoopie Pies

Ingredients

  • 3 cups all-purpose flour
  • 1/3 cup plus 2 tablespoons unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • ½ teaspoon salt
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 cup brown sugar, packed
  • ½ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon red gel food coloring, if desired
  • 1 cup buttermilk, well shaken
  • ½ -2/3 cup raspberry jam
  • 1 recipe of Chef Gail’s Mountain Frosting

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Line 2-3 sheet pans with parchment paper. Set aside.
  • In a medium bowl, whisk together flour, cocoa, baking soda, and salt until well blended.
  • In the bowl of an electric mixer, using the paddle attachment, cream the butter and both sugars on medium speed until somewhat light. Add vanilla into a small bowl with the eggs, and add 1 egg at a time to the butter mixture, blending well before adding the remaining egg.
  • Add food coloring if using, and mix well.
  • On low speed, add approximately 1/3 of the dry ingredients to the egg and butter mixture, followed by ½ the buttermilk. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
  • Add another 1/3 of the dry ingredients, followed by the remaining buttermilk.
  • Add remaining flour mixture and blend until just combined.
  • Spray a 2-ounce ice cream scooper with non-stick cooking spray. Fill scooper approximately 2/3 full with batter and drop batter onto sheet pans, spacing about 2 inches apart.
  • Bake for approximately 10 minutes, or until cakes feel spongy and spring back when gently touched with a finger. They will firm up as they cool.
  • Bake off remaining whoopie pies until all batter is used up.
  • Allow the whoopie pies to cool before assembling.
  • In the bowl of the Mountain Frosting, drizzle 2-3 tablespoons of jam and without mixing, using a clean 2-ounce scooper, place a scoop of frosting with streaks of jam in it onto one of the whoopie pie’s flat side. Cover with another whoopie pie flat-side down, pushing gently to adhere. Continue assembling whoopie pies and adding more jam to the frosting as needed.

Notes

Makes approximately 10-12 large whoopie pies