Whether you’re planning a holiday gathering or simply want to indulge in something sweet, these red velvet whoopie pies deliver. Our recipe combines moist, chocolate-kissed cookies with a decadent cream cheese filling that’s reminiscent of classic red velvet cake.
This recipe yields approximately two dozen red velvet cake-inspired whoopie pies, providing plenty of treats to share or save for later. Serve them as the grand finale to a dinner party, or make them for a fun brunch picnic—either way, they’re sure to have everyone coming back for seconds.
Ingredients for Red Velvet Whoopie Pies
Butter: Softened butter adds richness and gives the cookies a tender texture.
Sugar: A cup of granulated sugar sweetens the dough and contributes to the structure.
Eggs: Two large eggs add moisture and help bind the ingredients. Make sure to use room-temperature eggs when baking.
Sour cream: Sour cream adds tanginess and moisture to the cookies.
Red food coloring: This gives the cookies their signature vibrant color.
White vinegar: White vinegar enhances the red color and provides a subtle tang to the cookie.
Vanilla extract: Vanilla extract adds the quintessential vanilla flavor to the cookies. Here’s our breakdown of the best vanilla extract brands.
Flour: All-purpose flour forms the base of the dough in this red velvet whoopie pie recipe.
Baking cocoa: Baking cocoa provides the subtle chocolate flavor that’s characteristic of red velvet cake.
Baking powder and baking soda: These leavening agents help the cookies rise and become tender and fluffy.
Semisweet chocolate: The semisweet chocolate, melted and cooled, intensifies the chocolate notes in the red velvet whoopie pies.
Filling:
Cream cheese: A package of softened cream cheese forms the base of the cream filling.
Butter: Softened butter adds richness to the cream cheese filling.
Confectioners’ sugar: Confectioners’ sugar, or powdered sugar, sweetens the filling and provides structure. Here’s how to make powdered sugar using a blender.
Vanilla extract: Vanilla extract brings its vanilla touch to the filling too.
Toppings:
White baking chips and finely chopped pecans: These toppings are sprinkled over the assembled whoopie pies for added sweetness and crunch.
Step 1: Prepare the dough
Preheat the oven to 375°F. In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Beat in the eggs, sour cream, food coloring, vinegar and vanilla extract, and mix until well combined.
Step 2: Combine the dry ingredients
In a separate bowl, whisk together the flour, cocoa, baking powder, salt and baking soda. Gradually blend the dry mixture into the creamed mixture. Stir in the cooled melted chocolate.
Editor’s Tip: To ensure tender red velvet cookies, do not overmix the dough.
Step 3: Shape and bake the cookies
Drop tablespoonfuls of dough onto parchment-lined baking sheets, 2 inches apart, then bake the cookies for 8 to 10 minutes or until the edges are set. Let the cookies cool in the pans for two minutes before transferring them to wire racks to cool completely.
Step 4: Prepare the cream cheese filling
In a large bowl, beat the cream cheese and butter until fluffy. Gradually beat in the confectioners’ sugar and vanilla extract until smooth.
Step 5: Assemble the whoopie pies
Spread the filling on the flat sides of half the cookies, then top with the remaining cookies to form sandwiches.
Step 6: Add toppings
Drizzle the assembled whoopie pies with melted white chocolate and sprinkle with finely chopped pecans.
Red Velvet Whoopie Pie Variations
Add chocolate chips: Add 1/2 cup mini chocolate chips to the cookie dough for a chocolaty twist.
Make it minty: Add a few drops of peppermint extract to the filling for a fun holiday variation.
Make a s’mores version: For a campfire edition of these whoopie pies, add a layer of marshmallow fluff to the filling and roll the edges in graham cracker crumbs.
How to Store Red Velvet Whoopie Pies
These red velvet cake whoopie pies can be stored in an airtight container in the fridge for up to five days. Use parchment paper between the layers to prevent them from sticking.
Can you freeze red velvet whoopie pies?
Yes, you can freeze red velvet whoopie pies—minus the filling and toppings. Freeze the red velvet cookies in a freezer-safe container or zip-top bag for up to three months. Thaw them in the fridge before filling and decorating as directed.
Red Velvet Whoopie Pie Tips
How do you get the perfect red color for red velvet whoopie pies?
Using gel food coloring instead of liquid will help give these whoopie pies their characteristic red velvet color. Gel food coloring is also more concentrated, so you’ll need less of it to achieve the desired red color.
How do you prevent the filling from squishing out when biting into red velvet whoopie pies?
Chilling the assembled whoopie pies before serving is key to keeping everything in place. Putting them in the fridge for about 30 minutes will allow the filling to set and make them much easier to eat.
How do you prevent the cookies from spreading too much?
To prevent excessive spreading, chill the dough before baking. You should also keep the dough chilled for 30 minutes between batches.
What’s the best way to fill red velvet whoopie pies?
To prevent a mess and have more control, use a piping bag or a zip-top bag with the corner snipped off to pipe the filling onto the cookies.
How can you enhance the red velvet flavor?
To amplify the subtle chocolate notes in these red velvet whoopie pies, add 1 to 2 teaspoons of instant espresso powder to the dry ingredients.
Red Velvet Whoopie Pies
Prep Time
40 min
Cook Time
10 min
Yield
2 dozen.
Ingredients
3/4 cup butter, softened1 cup sugar2 large eggs, room temperature1/2 cup sour cream1 tablespoon red food coloring1-1/2 teaspoons white vinegar1 teaspoon clear vanilla extract2-1/4 cups all-purpose flour1/4 cup baking cocoa2 teaspoons baking powder1/2 teaspoon salt1/4 teaspoon baking soda2 ounces semisweet chocolate, melted and cooledFILLING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened2-1/2 cups confectioners’ sugar2 teaspoons clear vanilla extractTOPPINGS:White baking chips, meltedFinely chopped pecans
Directions
Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled melted chocolate. Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely. For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottoms of half the cookies; cover with remaining cookies. Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving.
Nutrition Facts
1 whoopie pie: 272 calories, 15g fat (9g saturated fat), 56mg cholesterol, 199mg sodium, 32g carbohydrate (22g sugars, 1g fiber), 3g protein.
Everyone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, Wisconsin
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