My husband LOVES red velvet cakes. For his cake at our wedding, he had mini red velvet cupcakes. I didnt really eat much red velvet growing up.. and still think it is somewhat unsettling how much red food coloring it calls for when you make it. BUT, I keep my eyes peeled for recipes for red velvet cakes to make for special occasions for Craig.
We found this recipe. And love it!
2 cups all purpose flour
2 Tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup butter softened
1 cup packed brown sugar
1 egg
1 tsp vanilla
1/2 cup buttermilk
1 1 oz bottle red food coloring (2 Tbsp)
Preheat oven to 375 degrees. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda and salt, set aside
In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring
Spoon batter in 1 or 2 inch diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch between each round
Bake 7 to 9 minutes for 1 inch cookies or 9 to 11 minutes for 2 inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets
Whoopie Pie Filling
In a medium mixing bowl beat 1/4 cup softened butter and half an 8 ounce package softened cream cheese until smooth. Fold in one 7 ounce jar marshmallow creme.
To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down.
Refrigerate in airtight container up to 4 days. Let stand at room temp 15 minutes before serving.
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