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Red Velvet Whoopie Pies Recipe

Red Velvet Whoopie Pies

iamwinfred
These red velvet whoopie pies turn the classic Southern cake into a two bite treat you can eat with one hand. Two soft, cocoa kissed cake rounds hug a thick layer of tangy cream cheese filling in every single bite.
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Prep Time 25 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 18 whoopie pies
Calories 320 kcal

Equipment

  • Stand mixer or hand mixer A stand mixer speeds up both batter and filling
  • Medium cookie scoop For uniform cookies that match up evenly
  • Baking sheets
  • Parchment paper
  • Wire cooling rack
  • Piping bags and tips (or large ziplock bag) For clean, even filling layers
  • Large mixing bowls
  • Offset spatula (optional) For spreading filling neatly

Ingredients
  

  • 2 1/2 cups all purpose flour 300g
  • 1/3 cup unsweetened cocoa powder 30g
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter 115g, softened
  • 1 cup granulated sugar 200g
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • 1 to 2 tablespoons red gel food coloring
  • 1 teaspoon distilled white vinegar
  • 1 cup buttermilk 240ml, room temperature

For the Cream Cheese Filling

  • 8 oz block style cream cheese 225g, softened
  • 1/2 cup unsalted butter 115g, softened
  • 3 to 3 1/2 cups powdered sugar 360-420g, sifted
  • 1 teaspoon vanilla extract
  • fine salt a pinch

Instructions
 

  • Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl until combined and free of lumps.
  • Beat softened butter and granulated sugar in a stand mixer on medium speed for 2 to 3 minutes until pale and fluffy.
  • Add egg, vanilla extract, red gel food coloring, and vinegar, then mix until the batter is a uniform deep red.
  • With mixer on low, add flour mixture in three additions, alternating with buttermilk, starting and ending with flour. Mix just until incorporated.
  • Drop rounded portions of batter onto prepared baking sheets using a medium cookie scoop, spacing them about 2 inches apart.
  • Bake for 9 to 11 minutes until cookies spring back when touched. Cool on baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
  • Beat softened cream cheese and butter together until smooth. Add powdered sugar one cup at a time, then mix in vanilla extract and salt.
  • Match cookies by size, then pipe or spoon about 2 tablespoons of filling onto the flat side of one cookie and gently press a second cookie on top.

Notes

  • Use room temperature butter, egg, and buttermilk so the batter comes together smoothly.
  • Weigh your flour with a kitchen scale instead of scooping to avoid dense cookies.
  • Let the cookies cool completely before filling, or the cream cheese mixture will slide right off.
  • Chill the filling for 15 minutes if it feels too soft to pipe cleanly.
  • Use an offset spatula to spread the filling neatly if you are not using a piping bag.
  • Match cookies by size before filling so every sandwich sits flat.
  • Store assembled whoopie pies in an airtight container in the refrigerator for up to 5 days.
  • Freeze unfilled cookies in a single layer, then transfer to a freezer bag for up to 2 months.
  • Freeze assembled whoopie pies individually wrapped for up to 1 month, then thaw in the fridge overnight.
  • Avoid microwaving to reheat, as it will melt the cream cheese filling unevenly.

Nutrition

Serving: 1whoopie pieCalories: 320kcalCarbohydrates: 46gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 210mgPotassium: 90mgFiber: 1gSugar: 34gVitamin A: 8IUCalcium: 4mgIron: 6mg
Keyword cream cheese filled cookies, red velvet whoopie pies, southern dessert, valentines day dessert
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