If you watched or read about Saturday’s game, you’ll know that “sad” is an understatement for how I feel. Crushed, perhaps? Forlorn?

This piece hits the nail on the head, but if you’re looking for a shorter summary: It was a fantastic game, and Georgia was amazing. Then, when we were less than five yards from winning, the clock ran out. So we lost and now are going to a second-tier bowl game while lower-ranked teams go to BCS bowls.

Ugh.

But, there is SOME good news: I made red velvet whoopie pies for the game, and now I’m going to share them with you.

 

If you haven’t heard of whoopie pies, you’re not alone. Apparently they either come from New England or Amish country, and they are not pie-like at all. In fact, they are more like two cookie-shaped cakes pressed together like a puffy sandwich with frosting in the middle.

 

How bad can a puffy cake sandwich be, right? And since these were baked in honor of the Bulldawgs, they had to be red velvet.

While some red velvet cakes and cupcakes can be too dry and just kinda gross, this recipe turned out to be lovely. Even with just three (overflowing) tablespoons of cocoa powder, they have a distinct chocolate flavor (not as chocolatey as actual chocolate cake, though, obviously) and one bottle of red food coloring makes them truly red without TOO much dye flavor.

 

I have to admit I was a little worried about just scooping out the batter onto cookie sheets and sticking them in the oven. But they smoothed out nicely without spreading too much. The only issue was that I switched scooping implements halfway, so some were significantly larger than others. And there was one whoopie pie with a large side and a small side.

 

We promptly ate that one, for testing purposes (of course!).

 

So, while I was beyond disappointed about the outcome of the game, I was extremely happy with our dessert selection. And our guests enjoyed them, too. It’s a great recipe to try if you have been wondering about this whole whoopie pie thing, or if you’re a fan of red velvet.

And, of course, they’re perfect for Georgia fans. Go Dawgs!

Red velvet whoopie pies (Adapted from Gourmet, makes 13-14 sandwiches)
2 cups all-purpose flour
3 overflowing tablespoons unsweetened cocoa powder (not Dutch process)
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, at room temperature
1/4 cup canola oil
1 cup sugar
1 large egg
1 teaspoon vanilla
1 teaspoon white vinegar
2/3 cup buttermilk (shake well before measuring)
2 tablespoons (1 1-oz bottle) red food coloring

Filling/frosting:
8 ounces cream cheese, softened (let it sit out for an hour or so)
1/2 stick (1/4 cup) unsalted butter, at room temperature
1 teaspoon vanilla
2 cups powdered sugar (or more to taste)

Preheat oven to 350 F. Line two baking sheets with parchment paper or silicone baking sheets.

Whisk flour, cocoa powder, baking soda and salt together in a bowl.

Beat the butter, oil and sugar together in the bowl of a stand mixer (or using an electric mixer) until light and fluffy. Add the egg, vanilla and vinegar and beat well.

Add about half the flour mixture and beat on low speed just until combined, then add the buttermilk. Beat until just combined, then scrape down the sides of the bowl with a spatula add the rest of the flour. After that is combined, add the red food coloring and mix on low until batter is well mixed.

Using a small ice cream scoop or cookie scoop (about 2 tablespoons) spoon the batter into circular mounds on the baking sheet, leaving about 2 inches between each for spreading.

Bake for 8 to 10 minutes, or until the circles are puffy and bounce back if gently touched with a finger. Allow to cool on baking sheets for 2-3 minutes, then carefully transfer to wire racks to cool completely.

While the cakes are cooling, beat together the cream cheese, butter and vanilla until very creamy (2-3 minutes). Add about 1 1/2 cups powdered sugar and beat to combine. Taste frosting and add additional 1/2 cup to 1 cup of powdered sugar. Once frosting is desired sweetness, beat for an additional minute, until frosting is very smooth.

Spoon about 2 tablespoons of frosting onto the flat side of one of the cakes and top with the flat side of a similar-sized cake. Continue until all cakes are paired up in sandwiches.

Serve immediately or store in the refrigerator. Allow the whoopie pies to come to room temperature before serving.