Red Velvet Whoopie Pies
User Reviews
5
Red Velvet Whoopie Pies
Description
This recipe makes Red Velvet Whoopie Pies by blending all-purpose flour with cocoa powder, baking soda, and salt as the dry ingredients. The batter is prepared by creaming room temperature butter with granulated and brown sugars, then adding egg and vanilla. The dry mix and buttermilk are incorporated alternately to create a smooth, red-hued batter using red food coloring. Small dollops of batter are placed on lined baking sheets and baked until set but soft.
Once cooled, the individual cake rounds are sandwiched with either a vanilla buttercream or cream cheese frosting. The finished pies offer a tender crumb with a hint of cocoa balanced by sweet, creamy filling. They can be refrigerated to keep fresh and firm up the frosting.
These whoopie pies are suited for dessert or special occasions where a handheld, portioned sweet is preferred. The recipe notes important details about measuring flour properly and the ideal butter temperature to achieve the right texture. Variations in food coloring amount and frosting choice allow for customization.
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons cocoa powder unsweetened
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter at cool room temperature²
- 3/4 cup granulated sugar
- 1/4 cup brown sugar packed
- 1 egg large
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 1 ounce red food coloring bottle
- buttercream frosting whipped
- cream cheese frosting
Instructions
- Preheat oven to 375 F. Line 2 baking sheets with parchment or silicone baking mats. Set aside.
- In medium bowl whisk flour, cocoa powder, baking soda, and salt together; set aside.
- In large mixing bowl beat butter on medium for 30 seconds.
- Add in the sugars, and beat until well-combined.
- Beat in egg and vanilla.
- Alternate adding flour mixture and buttermilk, mixing after each addition just until combined. Stir in food coloring.
- Scoop out 1.5 tablespoons batter, spacing cookies about 2 inches apart on prepared baking sheets.
- Bake 7-12 minutes, or until cookies are set.
- Let cool 5 minutes on baking sheet.
- Remove to wire rack to finish cooling.
- Top cooled cookie with vanilla buttercream or cream cheese frosting, and then place another cookie on top.
- Cover and refrigerate any leftovers.
Notes
- Measure flour accurately by weighing or spooning it into a measuring cup and leveling to avoid dense cookies.
- Use butter at cool room temperature—soft enough to dent but holding shape—for best creaming results.
- You can adjust red food coloring from 1 to 2 tablespoons depending on desired color intensity.
- Nutrition information reflects 2 whoopie pies (cookies with frosting) per serving without frosting—and is an estimate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12sandwich cookies
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 222kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 34mg | 11% |
| Sodium | 179mg | 7% |
| Potassium | 67mg | 1% |
| Sugar | 17g | 34% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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