Hey everyone! I hope everyone has a wonderful holiday and has a yummy green beer today just because they can. Mostly because I bet some of you don’t know what this holiday means anyway. I’m not catholic so I never knew when I was younger that I was celebrating the patron saint of Ireland or it being the end of lent. All I knew was that I got shamrock cookies and had to wear green or I’d get pinched. Did St. Patrick pinch people who didn’t show Irish pride? Either way, in celebration of the holiday I made Green velvet whoopie pies and thought I’d share the recipe I found online (At the blog, Erin’s foods files, which has some GREAT recipes btw) and made.
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 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.) **Erin Tip: If you choose to make these green, 1 to 1 1/2 Tbsp will be plenty, no need for 2 Tbsp.**
3 cups powdered sugar
½ cup unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
1 tsp vanilla
Preheat oven to 375 degrees F. 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 and frost with favorite filling.
In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth with no visible lumps. Add the cream cheese and beat until combined. Add the powdered sugar and vanilla and beat until smooth. Be careful no to overbeat the filling, or it will lose structure.
Pipe filling in between onto bottom of one whoopie pie and sandwich between another whoopie pie. Store whoopie pies in fridge until ready to serve, then allow whoopie pies to sit at room temperature for 10 minutes before serving.
I placed them in individual white cupcake wrappers to make them easier to handle. I remembered when I made pumpkin whoopie pies that they stuck to whatever thing I placed them in, so I did it to avoid that. It’s a bit hard to tell when they are done because of the green coloring so keep an eye on them while baking. I also placed both the cake mixture and the icing in a ziplock bag and cut off a tip to use it as a pastry bag. It made getting the right size cakes much easier and looks a lot better for the icing. (I did double icing, both sides had frosting then I squished them together, trust me you have enough) They were very dry after I baked them but the day after being in a sealed container in the fridge they got some moisture back. So if you bake them today I’d suggest wrapping them up and letting them rest in the fridge for a few hours before you have them with a green beer tonight.