I am sure there are just about a ton of pink/red-themed dessert posts floating around by now, but is that really such a bad idea? I, for one, can always use more pink in my life.
Which is why it was slightly disappointing when my supposedly pink velvet whoopie pies turned from bright pink to, well...
Maybe I meant Peach Velvet?
I often go to "paint your own pottery" with my mom and they always say to make the color deeper than you want it because once it's baked (you were wondering where the relevance was weren't you?) it comes out much lighter.
Case and Point: whoopie pies that resemble my skin tone after I am out in the sun too long. Ugh.
So are they pretty in pink? No. I was a bit overdue for a less than beautiful baked good, especially after the adorable lemon blueberry cheesecake cookies and the super cute strawberry muffins.
But they ARE delicious, and for Valentine's Day it's the thought that counts. When I bring these over to my boyfriend tonight he will enjoy them regardless of the color, because I made them especially for him.
Plus they also gave me the chance to use my beautiful new baby blue cake stand (seriously, go get yourself a dozen; they're under $3 at Christmas Tree Shop in a slew of Spring colors).
I've included the recipe below from KokoCooks (whose whoopie pies are indeed pink) and so my only advice to you when you approach these - make sure you have a deep pink/red color before you bake. It will absolutely positively lighten by the time you take them out to cool.
Happy Valentine's Day and Happy Baking!
Pink Velvet Whoopie Pies Via KokoCooks
2 1/4 cups flour
1 tsp baking soda
1/4 tsp salt
1 cup sugar
1/3 cup vegetable oil
1 tsp vanilla
red food coloring (as needed - at least 10 drops)
3/4 cup buttermilk
1. Preheat oven to 350 and line two cookie sheets with parchment paper.
2. Whisk together flour, baking soda, and salt in a medium bowl. In a separate, larger bowl, whisk together sugar, egg, and oil until well combined. Whisk in vanilla and food coloring.
3. Fold in flour mixture and buttermilk in alternating batches, starting and ending with flour.
4. Scoop batter out with mini ice cream scoop and place (at least 2 inches apart) on cookie sheet.
5. Bake at 350 for 10-15 minutes or until a whoopie pie springs back lightly when touched.
6. Let cool 5 minutes on pan before transferring to wire cooling rack.
7. Match whoopie pie halves together according to size. Place large dollop of Marshmallow Filling in center of one half and place other cookie on top, pushing down slightly to spread filling.
1/2 cup butter, softened
1 cup powdered sugar
1 cup marshmallow fluff
1/2 tsp vanilla
splash of heavy cream (or milk)
1. Combine all ingredients and beat until smooth.