Red Velvet Whoopie Pies are two little red velvet cakes that are filled with a dreamy cream cheese filling. These are great for Christmas and Valentine’s Day.
Course Dessert
Cuisine American
Keyword cream cheese, red velvet
Prep Time 20 minutesminutes
Cook Time 10 minutesminutes
Cooling Time 30 minutesminutes
Total Time 1 hourhour
Servings 24people
Calories 259kcal
Cost $9.01
Equipment
baking sheet
mixing bowls
handheld mixer
rubber scraper
Flour sifter OR fine mesh strainer
Cookie scoop
wire cooling rack
Ingredients
RED VELVET BATTER:
3cupsall-purpose flour
6tablespoonsunsweetened cocoa powder
½teaspoonsalt
1 ½teaspoonsbaking soda
½cupsalted buttersoftened
1cuplight brown sugarpacked
⅓cupgranulated sugar
2largeeggs
2teaspoonsvanilla extract
1Tablespoonred liquid food coloring or red gel food coloring
Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
In a small bowl, combine dry ingredients: flour, cocoa powder, salt, and baking soda.
In a large mixing bowl, beat together butter, granulated sugar, and brown sugar until combined and fluffy (because of the large proportion of brown sugar, the butter and sugars will not cream into a fluffy, pale yellow mixture).
Beat eggs into butter/sugar mixture until batter is fluffy. Add vanilla extract and combine.
Add in red gel or liquid food coloring and beat, scraping down the sides of the bowl thoroughly to ensure the color is evenly distributed throughout the batter. Add enough food coloring to make a vibrant/dark red.
Beginning and ending with the buttermilk, rotate adding the buttermilk and sifted dry ingredients until all ingredients are incorporated. The red color of the batter will deepen with the addition of the cocoa powder.
Use a 1 ½ or 2 Tablespoon cookie scoop and place even scoops of batter onto the prepared pans. Leave about 2” of space between scoops.
Bake for about 10 minutes or until the cake springs back when pressed gently with your finger.
Remove the cakes from the oven and cool on the cookie sheets for 3-4 minutes before transferring to a cooling rack to cool the rest of the way. While cakes are cooling, prepare the cream cheese filling.
MAKE FILLING:
Beat together softened cream cheese, butter, and vanilla extract until combined.
Beat in 3 cups of powdered sugar.
Add 1 tablespoon of heavy cream at a time until the desired consistency of frosting is achieved.
ASSEMBLE:
Use the same size cookie scoop that you used to form batter scoops to add the proper amount of frosting into each whoopie pie.
Place a scoop of frosting onto the center of the flat side of one of the cakes. Sandwich the frosting together with a second cake and squeeze gently until frosting reaches the edge of the whoopie pie.
SERVE:
Serve to store in an airtight container in the refrigerator until ready to serve.
Notes
You can achieve a brighter red color rather than a deeper red by decreasing the amount of cocoa powder to 4 tablespoons, but the flavor is especially good with the recipe as written.
The buttermilk really makes for nice, moist doughy whoopie pies! If you don’t have buttermilk, then use my buttermilk substitute recipe.