Raspberry Red Velvet Whoopie Pies
- 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
- 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.
Makes approximately 10-12 large whoopie pies