Red Velvet Whoopie Pies
Created by combining my Red Velvet Cake http://purplecook.blogspot.com/2010/08/red-velvet-cupcakes-secret-beets.html and Paula Deen’s Red Velvet Sandwich Cookies http://www.foodnetwork.com/recipes/paula-deen/red-velvet-sandwich-cookies-recipe/index.html
1 ½ cup flour
½ cup cocoa
1 t baking powder
¼ t baking soda
½ t salt
½ cup oil
¾ cup sugar
2 T milk
½ Balsamic vinegar
1 t yogurt (plain or vanilla)
Ahead of time, place beets trimmed at each end in an aluminum foil pouch . Roast in a 400 degree oven for 35-40 minutes. Allow to cool and peel off skin. Can be stored in the refrigerator till ready to make pies. When ready to bake, roughly chop beets and purée with immersion blender or blender. Set aside purée.
Preheat oven to 375 degrees.
Whisk together dry ingredients: flour, cocoa, baking powder, baking soda, and salt. Set aside
Mix together oil and sugar, almost like creaming butter and sugar. Add eggs one at a time and mix thoroughly. Then add milk, vinegar, yogurt, and beet purée, mix until thoroughly combined. Add1/3 of the dry ingredient mixture at a time. Mix thoroughly each time.
Onto a parchment lined baking sheet drop batter, about 1 – ½ T per cookie. Bake 8-10 minutes. Check for doneness like you would a cake. Batter will be very wet and cookies will be more like a cake. Cool slightly on baking sheet when you remove from the oven and then move to a wire rack to cool completely.
When completely cool generously spread cream cheese frosting between cookies and serve.
This cream cheese frosting recipe halved is a good amount for the number of cookies made by this recipe.