Hi guys, I'm Laura Vitale on this episode of Laura in the Kitchen, I'm going to show
you how to make red velvet whoopie pies with a marshmallow filling.
Now I've had a lot of you ask me if I could show you this version of a whoopie pie because
I did make a chocolate version and I figured there's no better time than the present, so,
let's get started!
The ingredients you'll need to make the actual pies, the dough, are some all purpose flour,
cocoa powder, unsweetened, baking soda, baking powder and salt, sugar, an egg, some unsalted
butter, ideally you want it softened, mine melted a little because it's been sitting
on the stove, buttermilk, some red food coloring and you're going to need some vanilla extract.
And in just a few minutes once these go into the oven, I'll show you how to make the filling
as well.
So easy, I've got my oven pre-heated to 350, I've got a couple of baking sheets ready with
some parchment paper so that we're ready to rock and roll, and I'm only making a couple
dozen today, but you can, of course, double the recipe and it'll make about 4 dozen, so
it's up to you, the problem is if there's 4 dozen, I will eat them!
You get the drift.
Ha!
I'm going to make mine in my standing mixer, first thing I'm going to do is I have my paddle
attachment hooked on, I've got my butter, I have my oven preheating and sometimes what
I'll do is I'll put my butter onto my stove as my oven preheats and sometimes as you can
see it starts to melt a little bit but that's fine, it'll be okay.
I'm just going to cream these two together for about a minute.
Going to add my egg along with just a splash of vanilla.
Not too much, just a little bit.
And I'm going to let that go for just a couple of minutes as well, just want to make sure
it's well incorporated, you know the egg and the butter and everything is nicely incorporated.
Okay, and of course you want to make sure to give everything a mix and a stir around
the sides with a spatula every minute or so.
And then I'm going to add all of the dry ingredients at once, and then along with that I'm going
to add some buttermilk.
Lift this up and then just mix it until you can see you've got a creamy batter and it
will be thick but that's what you're looking for.
And then at that point I can start adding my food coloring.
Now I can start adding my food coloring and you just add enough until you get your desired
color, you can also - you don't have to do red you can do green for St Patrick's day,
you can do purple for Easter, you get it!
You got it!
I'm just going to keep mixing until it's the right red for me and then I will show you
what it looks like when it gets there.
That looks excellent, just make sure like I said you give everything a mix with your
spatula just in case there are a few things under there that haven't been incorporated,
and then I just take a small ice cream scoop, the equivalent of about a tablespoon and you
just make your little mounds and you want to make sure you place them a couple inches
apart because they do spread.
So I'm going to make about two baking sheets worth, and then we'll bake them.
Okay, last one!
I'm just going to pop these in, I've got both baking sheets ready, they'll take about 10
to 12 minutes, you'll know they're done when you touch the top of each one and it kind
of springs back, you know they're done, and then as soon as they go in I'm going to clean
up and then get going on our filling which we need to do right away!
To make the filling you're going to need some confectioners sugar, this is some marshmallow
fluff, you'll find it in your regular grocery store near the peanut butter.
I've got some unsalted butter that's been softened at room temperature, I also have
a little bit of cream cheese that's also been softened and some vanilla extract.
This is so easy and so simple, the first thing I'n going to do is make it in my mixer here,
I'm going to take my butter and my cream cheese and I'm just going to let that mix for a few
seconds just to loosen it up a bit.
Alright, just like to get some of that stuff off.
Let me lower this.
I'm going to add pretty much everything else at this point, we've got my sugar, my marshmallow
fluff, be careful because this is very, very sticky, so have patience.
Get it all off of here.
And a splash of vanilla and now all I'm going to do is mix this on medium speed for about
two minutes or until it's really lovely.
thick and well incorporated.
Excellent.
Okay, so, get this all off of the beater here.
Now a lot of people will go ahead and frost them right now, which you can, but the thing
about marshmallow fluff is that, I don't know if you can see but it gets really loose so
what I like to do is I like to pop this into a bowl and then place it in the fridge and
then what happens is it hardens a little and it makes it a lot easier for the filling to
stay in the whoopie pie, but if you are not going to serve them right away, you're going
to want to put them in the fridge because you can't keep them at room temperature because
the filling will sort of melt and loosen and become a mess.
So what I'm going to do now is cover this, I know it looks like a little but it's very
rich and sweet so a little goes a long way.
I'm going to cover this with some plastic wrap and I'm going to stick it in the fridge
for about a half an hour or 45 minutes or so and then we'll get going on stuffing them.
Alright, my little cakes are ready, my frosting has had some time to set, and what I like
to do on the serving platter you're going to serve them on, go ahead and sprinkle just
a little tiny bit of powdered sugar at the bottom of your serving platter because it
helps them not stick to the serving dish.
How many times can I say serving platter?
Ha!
So I know that each baking sheet has 15 little cakes on it so I'm going to go ahead and put
a dollop of this frosting on each one, now these are obviously small, because that's
jut what I wanted to make - smaller sizes, see?
This is what it'll look like.
Like that.
How adorable!
I'm just going to go ahead and pop them on there, if you want to you could absolutely
make really big ones, with a big ice cream scoop.
That would be really cool, I've done it.
When I made my chocolate ones, I used a whoopie pie pan, you don't need it, I find that, to
me, to be honest, it's useless because They come out just as well, if not better when
you do it this way, so there goes that for what it's worth, you don't need a special
pan to make whoopie pies.
Don't they look so cute?
Now this one has my name written all over it, I can just see it with my own two eyes!
So I'm just going to squish - look at that, look how beautiful that filling is, it's not
grainy at all because we gave it time to mix and then also it's had time to set so it's
not running off all over the place, but like I mentioned, if you're not going to eat these
right away, make sure you store them in the fridge, otherwise the filling will soften.
Mmm!
I love this so much I want to cry!
In my opinion they're the perfect size because they're so rich and amazing, I hoe that you
give these a try, I promise you they will not disappoint, they are phenomenal and I
know you will love them, go to LauraintheKitchen.com to get the written recipe, I hope you've enjoyed
spending time with me and I'll see you next time!
Bye!