Sure, bikini season is right around the corner–so it is best to make this red velvet whoopie pie recipe, from Lucia Schnitzer at Luci’s Healthy Marketplace in Phoenix, before it actually arrives. Enjoy!
Red Velvet Whoopie Pies
¾ cup butter, softened
1 cup sugar
2 large eggs
½ cup sour cream
1 tablespoon red food coloring
1½ teaspoons white vinegar
1 teaspoon clear vanilla extract
2¼ cups all-purpose flour
¼ cup baking cocoa
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon baking soda
2 ounces semisweet chocolate, melted and cooled
1 package (8 ounces) cream cheese, softened ½ cup butter, softened 2½ cups confectioners’ sugar
2 teaspoons clear vanilla extract
White baking chips, melted
Finely chopped pecans
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 tablespoon 2 inches apart onto parchment paper-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.
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