Red Velvet Whoopie Valentine’s Day Cookies | Whirlpool Corporation

Red Velvet Whoopie Valentine’s Day Cookies | Whirlpool Corporation


(calm music) – We all know that
Valentine’s Day is a day that we
love, we cherish. So what I wanna do today
is I basically wanna make a red velvet whoopie pie. If you don’t know
what whoopie pie is, it’s basically a cookie but
nice and crunchy on the outside, nice and smooth and
tender on the inside. I love to stuff it with
cream cheese filling and this is my favorite
Valentine’s Day dessert. (calm music) We wanna get all of our dry
ingredients mixed up together. So I have all-purpose
flour here. Cocoa powder is essential for anything that you’re
making red velvet. I know that we will
eventually add food coloring but this is optional. The traditional way
to make red velvet is just to use the
cocoa powder itself and that’s what
gives it its color. Coarse salt. Salt usually goes
in anything sweet to balance that flavor out and of course we
want that baking soda for that nice rise once
it bakes off in the oven. So you wanna mix all of your
dry ingredients together just to make sure that the
salt is all incorporated with the baking soda,
the cocoa powder and then we’re just
gonna set this aside. We’re gonna cream together
the butter and sugar. This is a very important step. We wanna make sure that
it’s nice and smooth before we move on to
anything else in the recipe. Unsalted butter as always. Don’t be afraid to
get your hands dirty. Light brown sugar. Dark brown sugar works as
well but it is more sweet because it does have that
molasses flavor to it. Lock this in and we’re
gonna start on slow speed because we don’t want
everything coming at us too fast and then we can go
to medium speed. We wanna make sure that
this is creamed together. Now, your egg and your
buttermilk will go next. For whoopie pies, you
always wanna use buttermilk. It’s gonna give you that
nice tangy acidic flavor. So please try to avoid
whole milk or heavy cream. Stick to the buttermilk. And at this point, we just wanna scrape down
the sides of our bowl before we add the rest
of our wet ingredients. It’s very important to
put the dry into the wet and not the opposite way because then you’ll have
little spots of flour and wet. It won’t mix evenly. So make sure that you’re always
putting your wet in first and then your dry. That looks good. Okay. Now, make sure
machine is locked. I wanna slow down the
speed before I add the egg. We don’t want the egg
sloshing around too intensely and then you wanna slowly
add in your buttermilk. Nice and gradual. Let the machine do the work. You don’t have to do anything
but pour nice and gently and make sure you get
all of this buttermilk in making sure to use
your rubber spatula. So at this point, before
you add the food coloring if you’re gonna
add food coloring, you can color this
anything you want. It can be blue, it can
be red, it can be orange but for the purposes
of red velvet, we will be using
red food coloring. So it’s supposed to look
really mealy and grainy like it’s a mess. Don’t freak out. This is exactly how you
want your wet mix to look because it will smooth out once we begin to add
our dry ingredients. If you’re really
sloppy, use gloves so you won’t get food
coloring all over the place. Now, slow and steady
always wins the race. I wanna add a little
bit of vanilla extract. So we wanna come and
add our dry ingredients. Just shimmy your dry
ingredients in it and watch your batter
now become smooth. Let’s stop the machine. Let’s just gently
add the rest of this and this is how your
batter should look. I’m gonna let it go for
about another minute or two until all my dry and
all my wet ingredients is nicely incorporated
in together. Even pick up the speed a bit. Making sure there’s no
pockets of flour anywhere. We’re gonna stop our machine and you want this to
run nice and beautiful. So you just wanna make sure
that you scrape down the bowl making sure that we’re getting
all of that cocoa powder, that flour that we
added in earlier and then we’ll let it go for
about another minute or so just to make sure that
we have everything incorporated in here. And this looks nice and creamy
and this is what you want before you add this
to the sheet pan. All right, now our batter
is nice and velvety smooth. Beautiful. You can use any ice cream scoop. You can use a spoon. You can use a piping bag. The utensil’s really
up to you, okay? So one scoop. Make sure your
whoopie pies are about I would say an inch or
two apart from each other. They will spread out. Don’t forget we did
add that baking soda. You don’t have to worry
about flattening them. Let the oven do its job. All you need to focus on is making sure that all
the scoops look even and they’re spread out enough so that they can just
bake and not touch. This is enough to
make 24 cookies. Eventually, you will
put them together kinda like an ice
cream sandwich. 12 pies. And we’re gonna be filling this with my favorite
cream cheese frosting. Go out, give this to the
person across the street, give this to your neighbor. Valentine’s is just not for
couples, it’s for everybody and then we’re gonna
bake these in the oven for about 10 to 15 minutes and then we’re
gonna let them cool and then we’re
gonna assemble them. Now it’s time for the filling. Cream cheese filling
is my favorite. You can do whatever
you want at home. Buttercream, anything. You can make chocolate ganache
and dip your cookies in. I prefer cream cheese. So we have cream
cheese, powdered sugar that’s gonna go in our bowl. Some nice room
temperature butter. Gonna add some texture and then I wanna use
vanilla bean paste. If you don’t have vanilla
bean paste, it’s okay. You can always use
vanilla extract but vanilla bean paste
is gonna give you a lot of flavor to your
cream cheese icing. Once that’s all done, this
is just gonna be an easy mix. You wanna make sure
this is nice and smooth because it will be the
filling for our cookies. Start off slow just so that
powdered sugar can break up. You can also add a
little bit of milk to this if you would like. I just wanna make sure
that this cream cheese, butter and vanilla is
nicely incorporated. Swirl that around. And I like this texture. I think this is good. I can smell the
vanilla bean paste. You just wanna make sure
it’s nice and smooth. I like that, that’s good. So let’s check on these
beautiful whoopie pies. See how they came out. They definitely spread out. I want these cookies to cool. Very important,
everyone, very important. These cookies have to be cool
before you put your icing on because if you add
the icing right now, it’s just gonna melt, okay? If you put them
on a cooling rack, it will allow for the cold air to circulate under
the cookie and on top. So it will allow your
cookie to cool way faster if you use this method instead of letting them
sit on a hot sheet pan. So I would let them cool for
maybe about 10 to 15 minutes before you add this icing and then we’ll make
our sandwiches. All right, guys, we have
assembled our whoopie pies. Our beautiful cream cheese
frosting in our piping bag. Okay. Just like an ice cream sandwich. That’s all you wanna do. Don’t press too much. You don’t want the filling
to squirt out everywhere. Have some pressure
on your piping bag. I count to three. One, two, three. Three is always a good
indication of where to stop. Make your sandwich. And then I like to
finish of course with some powdered sugar. Get beautiful, get fancy. This is Valentine’s Day. Romance is in the air. Make sure you enjoy your
red velvet whoopie pies. (calm music)

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