red velvet woopee pies

red velvet woopee pies

pamela f
Edited on Aug 17, 2009

enjoy this pocket sized version of red velvet cake


3 cups all purpose flour

1 teaspoon baking soda

2 teaspoons unsweetened cocoa powder

1 1/2 cups oil
1 teaspoon white vinegar
1 1 oz bottle red food color

1/2 tsp vanilla extract

1 1/2 cups sugar

2 eggs

1 cup buttermilk


5 tablespoons all-purpose flour

1 cup milk

8 tablespoons (1 stick) butter softened

1/2 cup vegetable shorting

1 teaspoon vanilla


Pre-heat oven to 350 Lightly grease two cookie sheets . Sift the flour, baking soda, and cocoa together .In a separate bowl , combine the oil, vinegar, food color, and vanilla. Using a electric

mixer , beat the sugar and eggs together until they

double in volume. Add the oil mixture and beat to combine. Add the flour mixture and butter milk

alternately in five small additions . starting and ending with the flour. Drop batter by teaspoonfuls onto the baking sheet alowing 1 inch

between drops. as the cookies will spread. you'll be making 48 cookies. Bake until the cookies are firm but not crisp. about 12 minutes. Transfer to racks to cool. To make filling put the flour into
a medium saucepan and slowly add milk , whisking till smooth. set over medium heat and cook stirring constantly with a whisk. until very thick . about 3 minutes. allow to cool completely

Cream the sugar, butter,shortening, and vanilla with a electric mixer .Add the cooled flour mixture and whip till fluffy. Spread onto one cookie to make a sandwich repeat with the remaining cookies and filling. Cover the filled

woopee pies with plastic wrap and store in refrigerator will ready for use.

makes 48

Not a NESTLÉ®-tested recipe.

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