Red White and Blue Velvet Whoopie Pies
Equipment
- 1 Half Sheet Pan
- 1 Piece of parchment paper to fit the pan
- 1 Large Patry Bag
- 1 Large Rounf Plain Decorating tip
Ingredients
Cakes:
- 135 grams of All-Purpose Flour 1 Cup + 2 Tablespoons
- ½ teaspoon of Baking Powder
- ¼ teaspoon of Baking Soda
- ¼ teaspoon of Kosher Salt
- ½ teaspoon of Unsweetened Cocoa Powder
- 57 grams of Room Temperature Unsalted Butter 4 Tablespoons
- 100 grams of Granulated Sugar ½ Cup
- 1 Large Room Temperature Whole Egg
- 1 teaspoon of Vanilla Extract or Vanilla Bean Paste
- 60 ml of Room Temperature Farmland Fresh Dairies Buttermilk ¼ Cup
- 1 teaspoon of White Vinegar
- 3-4 drops of Americolor Navy Blue Gel Food Coloring
- 3-4 drops of Americolor Red Red Gel Food Coloring
Buttercream Filling:
- 113 grams of Room Temperature Unsalted Butter 8 Tablespoons
- 150 grams of Powdered Sugar
- 1-2 tablespoons of Farmland Fresh Dairies Heavy Cream
- ½ teaspoon of Vanilla Extract or Vanilla Bean Paste
Instructions
Cakes:
- Preheat your oven to 350℉.
- In a bowl whisk together the flour, baking powder, baking soda, kosher salt and cocoa. Set aside.
- In a bowl using a hand mixer or in the bowl of a stand mixer, cream together the butter and granulated sugar for about 1-2 minutes.
- Add the egg and vanilla and beat until thoroughly combined.
- Next, add the buttermilk, vinegar and flour mixture and mix on low until justcombined.
- Finish mixing with a rubber spatula, scarping the bottom and sides of the bowl to make sure all the dry ingredients are mixed in.
- Divide the batter in half. Color one blue and the other red.
- On a piece of plastic wrap place red batter in a like on the plastic wrap, next place the blue batter next to it.
- Roll up in the plastic wrap and twist the ends.
- Place the tube in a large pastry bag that has been fitted with a large round tip.
- Draw 12 2" circles evenly spaced on the parchment paper. Place the paper in the pan with the drawn circles on the bottom.
- Pipe the batter to fit inside the circles.
- Place the pan in the freezer for 15 minutes.
- Bake for 12-13 minutes, or until the top of the cakes spring back when lightly pressed. Start checking at 11 minutes. Do not over bake.
Buttercream Filling:
- Cream together the softened butter, powdered sugar and vanilla until smooth.
- Add the few splashes of the heavy cream and beat until you have a smooth filling.
- Turn over 6 of the cakes so the bottoms are facing up and place a dollop of filling on each. Top with the remaining cakes.
- Enjoy!!