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Red Velvet Whoopie Pies
Yield: 24 ServingsRed Velvet Whoopie Pies
Flour | 13.4oz (380g) | |
Des Alpes Extra Brut Cocoa Powder, Dutch Processed (504047) | 1oz (28g) | |
Baking Powder | 0.2oz (5g) | |
Baking Soda | 0.2oz (5g) | |
Salt | 0.2oz (5g) | |
Butter, Room Temperature | 3.5oz (100g) | |
Shortening | 3.5oz (100g) | |
Light Brown Sugar | 4.9oz (140g) | |
Sugar | 7.1oz (200g) | |
Eggs | 2 each | |
Buttermilk | 8oz (226g) | |
Frutta Prima Vanilla Bean Marinade (069001) | 0.5oz (14g) | |
Pastry Ideale Gel Color, Red (586093) | As desired |
Sift together the flour, cocoa powder, baking powder, baking soda, and salt and set aside. Place the butter, shortening, brown sugar, and sugar in a bowl of a stand mixer, fitted with a paddle attachment, and beat until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Alternately, add the dry ingredients and the buttermilk, beginning and ending with the dry ingredients. Add the vanilla bean marinade, and then add the red gel color until the batter has reached desired shade of color. Using a piping bag, pipe the batter onto the Silikomart Whoopies Baking Sheet (591064). Bake the whoopie pies at 350ºF/176ºC for 7 to 8 minutes. Allow to cool completely.
Cream Cheese Filling
Cream Cheese, Room Temperature | 4oz (113g) | |
Butter, Room Temperature | 2oz (56g) | |
Powdered Sugar | 10.5oz (297g) | |
Frutta Prima Vanilla Bean Marinade (069001) | 1oz (28g) |
Place the cream cheese and butter in the bowl of a stand mixer, fitted with a paddle attachment, and beat until smooth. Slowly add the powdered sugar and mix until fully incorporated. Add the vanilla bean marinade and beat until smooth.
Red Chocolate Décor
Warm the cocoa butter colors to 90ºF-95ºF/32ºC-35ºC degrees. Brush the desired pattern onto the clear transfer sheets, and then spread a thin layer of tempered couverture onto the transfer sheets. Allow the cocoa butter to set until it is tacky to touch and has crystallized slightly. Cut the transfer sheets into the desired shapes. Flip over and keep them flat, allow the chocolate to crystallize completely (or refrigerate for 3 to 8 minutes), before removing the chocolate from the transfer sheets.