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Red Velvet Whoopie Pies #1, w/cream cheese fillling

Source of Recipe

from cookbook digest, Nov/Dec 2010
Red Velvet Whoopie Pies #1, w/cream cheese filling

2 1/2 cups all purpose flour
3 Tablespoons dark chocolate cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oi
1/2 cup PLUS 2 Tablespoons buttermilk
1/2 cup butter, (1 stick), cut into pieces and softened
1 Tablespoon vegetable shortening, at room temperature
3/4 cup firmly packed dark brown sugar
1/4 cup granulated white sugar
1 large egg
1 teaspoon pure vanilla extract
1 Tablespoon red gel food coloring

for filling:
2 cups powdered confectioners sugar
1/2 cup Unsalted butter, softened (1stick)
8 ounces cream cheese, softened
1 teaspoon pure vanilla extract
1/4 teaspoon salt

chocolate sprinkles
or 1/2 cup toasted walnuts coarsely chopped, optional

Heat the oven to 350 degrees F.
Line 2 baking sheets with parchment paper.
In a large bowl, sift together the flour, cocoa powder, baking
powder, baking soda and salt
In a small bowl, whisk together the canola oil and buttermilk.
In the bowl of an electric mixer fitted with the paddle attach
ment, cream the butter and shortening until smooth.
Scrape down the bowl and add the sugars.
Beat until the mixture is light and fluffy, about 5 minutes.
Add the egg and vanilla extract and beat until combined.
Scrape down the bottom and sides of the bowl, add the red gel
food coloring, then mix on low speed for a few more seconds to
incorporate. Do Not over mix.
Turn the mixer to low.
Add the flour mixture, alternately with the buttermilk mixture,
in 3 separate additions, beginning and ending with the flour mixture
until just combined.
Scrape down the sides and bottom of the bowl, then mix on low
speed for a few more seconds.
Cover with plastic wrap and chill the batter in the refrigerator
for about 15 minutes.
Remove the batter from the refrigerator.
Use a small ice scream scoop with a release mechanism to drop
heaping tablespoon of the dough onto the baking sheets 1 inch apart.
Bake for 10 to 20 minutes, until the cookies are just starting to
crack on top and a toothpick inserted into the center of a cookie
comes out clean.
Let the cookies cool completely on the pan while you make the filling.

for filling:
Sift confectioners sugar into a medium bowl and set aside.
In the bowl of an electric mixer fitted the the paddle attachment,
beat the butter until it is completely smooth.
Add the cream cheese and beat until combined.
Add the confectioners sugar, vanilla, and salt. Beat until smooth.
BE careful not to oer beat the fillilng, or it will lose structure.
(The filling may be made 1 day aheead.
Cover the bowl tightly and put in the refrigerator.
Let the filling soften at room temperature before using.)

to assemble:
Spread the chocolate sprinkles or walnuts in an even layer on a
small plate, if using.
Use and ice screem scoop or a tablespoon to drop a large dollop
of filling onto the flat side of 1/2 the cookies.
Place another cookie, flat side down, on top of the filling.
Press down slightly so that the filling spreads to the edges of the
cookies and turn its side and roll through the chocolate sprinkles.
Repeat until all the cookies are used.
Place whoopie pies in the refrigerator for about30 minutes to firm
up before serving.
The whoopie pies will keep for u to 3 days on a parchment lined
baking sheet covered with plastic wrap in the refrigerator.
Yeild:
10 to 12 large or 15 to 17 small pies.