I have a confession to make, or two. This was the first time I make whoopie pies or anything red velvet.
This year is the year or trying something new, something I’m not familiar with, something more American. Some of you might laugh right now, but I had no idea until a few years ago what a whoopie pie. I could have sworn it’s a pie, why would someone call a dessert whoopie pie if it’s not a pie. The same goes for Boston cream pie. I’ve learned it’s actually a cake. Guess I still have a lot of things to learn.
Now, with Valentine’s day just around the corner, I told myself, this is the perfect time to make a red velvet dessert. 5 minutes later I was taking the butter out of the fridge to make these whoopie pies I found on Better Homes and Gardens. 30 minutes later I was waiting for my cookies to cool so I can sandwich them.
Of course, some never lasted around long enough to be sandwiched. Little bites of cake. They were the perfect red color, not too brownish like other red velvet desserts I’ve seen. The secret it was probably the liquid red color (I used Dab-n-color Red from Wilton).
The moment I took a bite I fell in love. Soft pillowy cake-like cookies. Although the recipe calls for 1 tsp of vanilla and 2 tablespoons of unsweetened cocoa powder, they don’t taste like a vanilla or a chocolate cake. It’s different, but in a delicious way.
Once you sandwich them with smooth sweet cream cheese sandwich you’re in heaven. Think layer cake goodness but in a 3 bite-size cookie. AH-mazing!
But I was a little disappointed. The recipe stated it yields 60 one-inch or 42 two-inch cookies but I only had enough to make 15 sandwiches, and no, they were not ginormous.
It was time for an intervention. Time to call my mommy friends and make a new batch of woopie pies. The second time I use a tablespoon to spoon the batter on the baking sheet. Indeed, they turned out a lot more but they were all kind of shapes, but round.
The third time I used my cookie dough scoop and even tho it made again only few sandwiches they were looking so much better!
Red velvet whoopie pies with cream cheese frosting - Soft, cake-like cookies sandwiched with a smooth sweet cream cheese frosting.
- 1/2 cup (113 grams) butter, softened
- 1 cup (200 grams) brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 2 cups (240 grams) all-purpose flour
- 2 tablespoons (10 grams) unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons red food coloring (liquid not paste)
- 1/4 cup softened butter
- 4 ounce package softened cream cheese
- 7 ounce marshmallow creme
- Preheat oven to 375 F. Line two baking sheets with parchment paper.
- In large mixing bowl cream butter and sugar until light and fluffy. Beat in egg and vanilla.
- In a separate bowl sift together the flour, baking soda, salt and cocoa powder.
- Add, to the cream mixture, the dry ingredients alternately with buttermilk, beating after each addition just until combined.
- Stir in food coloring
- Spoon the batter in the prepared baking sheets and bake in preheated oven for about 10 minutes.
- Remove from the oven and cool completely.
- In medium mixing bowl beat butter and cream cheese until smooth. Fold in marshmallow creme
- To sandwich the cookies, spoon a little frosting on the flat side of one cookie. top with another one.
If you enjoyed these Red Velvet Whoopie Pies with Cream Cheese Frosting, you might also like
Red Velvet Sandwich Cookies at Magnolia Days
Red Velvet Cake Truffles at Tutti Dolci
Red Velvet Muffins at Dinners, Dishes and Desserts
Red Velvet Sugar Cookie Bars at Chocolate Moosey
Red Velvet Cheesecake Brownies at Buns in my Oven
Red Velvet Molten Lava Cupcakes at Crazy for Crust
Red Velvet Cupcakes with White Chocolate Frosting at Taste and Tell
Red Velvet Nutella S’mores at Something Swanky
Sending love your way,