Whoopie!!! We are back again!!! I have a backlog of blog-post drafts that I baked for and documented ages ago that I have been meaning to edit for about a year now (yikes!). I will not make any excuses for the long hiatus but will just say that I am ready to put this blog back into full swing and will celebrate my intentional productivity with this Red Velvet Whoopie Pie recipe from Whoopie Pies by Viola Goren.
Before making these whoopie pies, I had never made or tasted any red velvet recipe before. For those who haven't either, it has a distinct cocoa flavour which I was a big fan of. They get their red colour from food colouring. I used food paste which is more saturated in colour and it doesn't take a lot to get a vibrant pigment. I found that the batter did not look as red as I thought it should, and so I used much more paste than the recipe called for. I find that the red pigment finally reveals itself once the cakes are baked and that one really just needs to use the amount of paste that the recipe calls for.
I used a special whoopie pie pan which gave the cakes a uniform shape since the batter is fairly runny, but you might be able to get away with not using one. I also found that the recipe for the filling made more than enough. I sandwiched a fair amount of it between the cakes and was left with quite a bit extra, so you might want to halve the recipe depending on your fondness for buttercream icing.
Enjoy!
