Peppermint Red Velvet Whoopie Pie

Serves: 6

Darlene Legros

1 January 1970

Based on User reviews:

51

Spice

44

Sweetness

52

Sourness

39

mins

Prep time (avg)

5.2

Difficulty

Ingredients:

2.5 cups

Cake Flour

1 tbsp

Baking Powder

3 tsp

Kosher Salt

1 cup

Milk

1 cup

Seedless Strawberry Jam

3 tbsps

Red Food Coloring

8 cups

Sugar (confectioners')

1 cup

Canola Oil

2 tsps

Vanilla Extract

1 tsp

White Distilled Vinegar

2

Eggs

1 cup

Cocoa

1 tsp

Baking Soda

2 cups

Unsalted Butter (4 sticks)

1 cup

Buttermilk

1 cup

Chocolate Pudding Mix

3 cup

All-Purpose Flour

1 cup

Vegetable Shortening

1 large

Egg

1

Egg Yolk

680 g

Cream Cheese

Directions:

1

Watch how to make this recipe

2

For the strawberry cake: Whisk together the flour, baking powder and salt in a medium bowl and set aside

3

Whisk together the milk, jam and food coloring in a small bowl and set aside

4

Beat together the sugar, oil, vanilla, vinegar and eggs in a mixer on medium-high speed until pale and smooth, 2 to 3 minutes

5

In three additions, alternately add the dry and wet ingredients to the sugar mixture, beginning and ending with the dry

6

Mix until combined

7

For the dark chocolate cake: Whisk together the flour, 1/2 cup cocoa, baking soda and salt and set aside

8

Cream together the sugar and butter

9

Add the eggs one at a time, creaming well after each addition

10

Mix in the vanilla extract

11

Add the flour mix and buttermilk alternately, beginning and ending with the flour

12

Mix the strawberry and the chocolate cake batters together

13

Add the remaining 1/3 cup cocoa and the chocolate pudding mix (this is the red velvet)

14

For the white cake: Whisk the flours, baking powder, baking soda and salt together into a large bowl

15

Set aside

16

In a bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes

17

Add the sugar and extracts and beat on medium speed until fluffy, about 3 minutes

18

Scrape down the bowl, add the egg and egg yolk and beat until just combined

19

Turn the mixer to low

20

Add the flour mixture, alternating with the ice water, in three separate additions, beginning and ending with the flour mixture

21

Scrape down the bowl, then mix on low speed for a few more seconds

22

To make the whoopie pies: Preheat the oven to 350 degrees F

23

Line baking sheets with parchment paper

24

Take 1 small ice cream scoop of the red velvet batter and place it on parchment paper

25

Then get a new 1 small ice cream scoop of the peppermint vanilla cake batter and layer it on top of the red velvet

26

Then using a knife, swirl the batters together by free hand

27

This creates one half of your whoopie pie

28

Bake until they are cooked through, about 12 minutes

29

When cool, pipe the Peppermint Cream Cheese Icing on one half and then top with another whoopie pie half

30

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant

31

The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results

32

With an electric mixer and paddle attachment, cream the butter until smooth

33

Next, add the cream cheese and beat until fluffy

34

Next, add the vanilla (with the mixer on low speed) and peppermint extracts

35

Then, add the confectioners' sugar in small batches until fully incorporated

36

Mix until there are no lumps of sugar

37

Add crushed peppermints to the icing

38

Place the icing in a piping bag and then pipe onto one half of the whoopie pie and top with the second half