I probably wouldn’t have made these whoopie pies if they hadn’t been on the Baked Sunday Mornings schedule. I’ve never had good luck with whoopie pies, or red velvet for that matter. But I forged ahead, even using the dreaded red food coloring, and ended up with these beautiful, perfectly colored and delicious whoopie pies. The texture of the cake was perfect. The filling isn’t too sweet. Everyone absolutely loved these.
This tops off a fun week of Baked-related activities: I was in NYC for work last week and not only did I get to visit Baked twice (citrus passion fruit cupcake, peanut butter cookie, chocolate cloud cookie, chocolate cheesecake muffin), but I also chatted up Matt and Nato at Williams Sonoma where they were promoting their popcorn and brownies. Matt helped me plan out my last three meals in New York (Ippudo, Lupa, ABC Kitchen, all fantastic). Not only is Baked a great bakery, but the owners are warm, friendly and unassuming. I so wish it was my neighborhood bakery.
For the recipe, head on over to Baked Sunday Mornings!
- Red Velvet Whoopie Pies (Baked Explorations, p, 117)
