How To Make Red Velvet Whoopie Pies
Smooth and sweet cream sandwiched between two soft and fluffy red-colored cookies makes these red velvet whoopie pies a pleasant sight and a superb treat.
Serves:
Ingredients
- 2cupsall-purpose flour,spoon & leveled
- 3tbspunsweetened natural cocoa powder
- 1tspbaking soda
- ½tspsalt
- ½cupunsalted butter,softened to room temperature
- 1cupbrown sugar,packed light
- 1large egg,room temperature
- ⅔cupbuttermilk,room temperature
- 2tsppure vanilla extract
- gel red food coloring
For Cream Cheese Filling:
- 6ozcream cheese,block, softened to room temperature
- ¼cupunsalted butter,softened to room temperature
- 1½cupsconfectioners’ sugar,sifted plus more for topping
- ½tsppure vanilla extract
Instructions
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Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
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Whisk the flour, cocoa powder, baking soda, and salt together.
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In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy.
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Add the brown sugar and beat on medium-high speed until fluffy and combined. Beat in egg on high speed, scraping down the sides and bottom of the bowl as needed.
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Once the egg is fully combined, beat in the vanilla and buttermilk. The mixture may look curdled at first.
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At low speed, slowly mix the dry ingredients into the wet ingredients until combined. Add enough food coloring to achieve a deep red hue.
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Spoon or scoop mounds of batter, about 1 and ½ tablespoons each, onto prepared baking sheets– about 3-inch apart.
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Bake the cookies for 10 to 12 minutes or until centers appear set. Allow cooling completely before sandwiching.
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In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy.
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Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
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Pair the cookies up based on their size. Spread cream cheese filling onto the flat side of one cookie and sandwich with the other. Repeat with remaining.
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Sprinkle confectioners’ sugar on top of each if desired. Cover leftover whoopie pies and store them in the refrigerator for up to 1 week.
Nutrition
- Calories: 173.65kcal
- Fat: 8.63g
- Saturated Fat: 5.18g
- Trans Fat: 0.23g
- Monounsaturated Fat: 2.24g
- Polyunsaturated Fat: 0.41g
- Carbohydrates: 22.44g
- Fiber: 0.53g
- Sugar: 13.86g
- Protein: 2.18g
- Cholesterol: 31.07mg
- Sodium: 112.40mg
- Calcium: 25.28mg
- Potassium: 54.90mg
- Iron: 0.69mg
- Vitamin A: 78.75µg
- Vitamin C: 0.07mg
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