Red Velvet Whoopie Pie
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Red Velvet Whoopie Pie
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We've taken the classic red velvet cake and turned it into a Whoopie Pie! These Red Velvet Whoopie Pies are soft, fluffy, and full of rich chocolate flavor. With their bright red color and delicious taste, they're perfect for any occasion!
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Ingredients
Whoopie Pies:
- 2 ½ cups flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup salted butter softened
- ⅔ cup white sugar
- ⅔ cup brown sugar
- 2 eggs
- 2 cups buttermilk
- 1 teaspoon white vinegar
- 2 teaspoons vanilla
- 4 Tablespoons red gel food coloring or more depending how red you want your pies to be
Filling:
- Cream Cheese frosting
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Instructions
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
- Stencil heart shapes all over the parchment paper (leaving about an inch of space between each). I find it easiest to trace a small heart-shaped cookie cutter, but you may make a template for yourself. We want all of the hearts to be the same size. Then flip the parchment paper over so that you can still see the hearts but will not be placing batter directly on the pencil markings.
- Whisk together the flour, cocoa, baking soda, and salt in a medium mixing bowl.
- In a separate, large bowl, use a stand mixer or hand held electric mixer to cream the butter. Beat it on high power until it is creamy. Then beat in the white sugar and brown sugar. Beat this for at least 3 minutes on medium high speed until it is fluffy. Then beat in the eggs until smooth. Next, add the buttermilk and mix only as needed.
- Now, add the dry ingredients (the flour mixture) to the wet ingredients (the buttermilk, egg mixture).
- Mix this together on low speed until just mixed. Then add the vinegar and vanilla, again mixing until just mixed. You do not want to over mix the batter. The batter will be like cake batter and should pipe and spread easily.
- Place the batter into a piping bag with a Wilton 1A round tip. If you don’t have one, you could cut the corner out of a large zip-lock bag and this will work as well.
- Pipe the batter into heart shapes leaving about two inches of space between them. The cookies will spread while baking. I find it easiest to pipe an outline of the heart and then fill it in then smooth out the batter a bit with a spatula.
- Bake the cookies for 10-12 minutes until completely set up. Allow them to cool slightly on the pan, then move them to a wire rack to cool completely.
- While the cookies are cooling, make the filling.
- Beat the cream cheese and softened butter together until light and fluffy. This will take about 2 minutes on high speed with an electric mixer. Then add the powdered sugar 1 cup at a time and beat for another minute or two after each addition. It should be creamy.
- Allow the cookies to cool completely before filling them. Match up pairs of cookies that are similar in shape and size.
- Spread (or pipe with a Wilton 1A tip) about 2 Tablespoons of filling onto the flat side of one cookie and gently top it with a matching cookie. (Don’t squeeze too hard or the filling will squish out.)
- These must be kept in the fridge because of the cream cheese filling.
Nutrition Information
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Calories
235kcal
(12%)
Carbohydrates
37g
(12%)
Protein
4g
(8%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
0.5g
Monounsaturated Fat
2g
Trans Fat
0.3g
Cholesterol
42mg
(14%)
Sodium
245mg
(10%)
Potassium
111mg
(3%)
Fiber
1g
(4%)
Sugar
20g
(40%)
Vitamin A
274IU
(5%)
Calcium
55mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 235 kcal
% Daily Value*
| Calories | 235kcal | 12% |
| Carbohydrates | 37g | 12% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 42mg | 14% |
| Sodium | 245mg | 10% |
| Potassium | 111mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 274IU | 5% |
| Calcium | 55mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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