This weekend's Baked Sunday Mornings assignment was the Red Velvet Whoopie Pies in Baked Explorations. This selection couldn't have come at a better time; I always associate red velvet with Valentine's Day, and I haven't made a whoopie pie in a while. I go through withdrawal, people! So it was definitely time for me to whip up a batch. I adore red velvet, and I've made the Baked version of red velvet cake (well, cupcakes!) before, so I was eager to experience their spin on the red velvet whoopie.
Last Valentine's Day, I made a red velvet whoopie that I saw in Food Network Magazine, and they were pretty divine. Of course, back then I was still a pretty lazy blogger and never got around to posting about those. It's funny how things can change in a year, huh? Anyway, I wondered how these would compare to the FN Magazine version, since I really didn't think I could improve upon those when I made them. But being the huge fan of the Baked boys that I am, I was pretty sure they would come through for me.
Of course, I was not disappointed! These red velvet whoopies are delicate, yet sturdy. Just slightly crisp on the outside, but perfectly tender on the inside. The filling is just perfect, even when you use lower-fat cream cheese! It tasted every bit as decadent as the full-fat version. The pairing of the outer cookies and the inner filling is just heaven. I do have to apologize for not using the recommended walnuts to roll the sides of the whoopies in. I just thought they would be great without nuts, and didn't bother with them. Maybe next time, though. As is, these pies were wonderfully rich and sweet, and to me they were the most wonderful treat I could think of to indulge in for Valentine's Day. My husband will be taking the rest in to work tomorrow; we just have to share the love!
So, another Baked recipe, another rousing success! To see what the other Baked Sunday Morning cooks thought of these little gems, simply check out the blog's main site, here.