Red Velvet Whoopie Pies
Last week, my son's daycare had their Valentine's Day party. I always get excited for these parties because it gives me the perfect opportunity to make themed desserts. The first thing that came to mind were these whoopie pies. I have been wanting to make them for ages, but never had the opportunity. I mean really, valentine's day just shouts red velvet! (Sorry it's after the holiday!)
These were DE-licious. Just a hint of chocolate while still boasting the red color. And don't even get me started on the cream cheese filling. Perfection! It's my favorite. These are the perfect treat to make, well, any time of the year!
Red Velvet Whoopie Pies
Yield: about 18 sandwich cookies
For the cookies
- 2 cups all-purpose flour
- 2 Tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 Tablespoons unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, at room temperature
- red food coloring
For the frosting
- 8 oz. cream cheese
- 5 Tablespoons unsalted butter, at room temperature
- 2 teaspoons vanilla extract
- 2 1/2 cups confectioners’ sugar, sifted
Preheat the oven to 375ºF. Line two baking sheets with parchment paper or a silicone baking mat. Set aside.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla extract. Mix in the dry ingredients in thirds, alternating with the buttermilk, beginning and ending with the dry ingredients. Do not overbeat. Blend in the food coloring.
Scoop the batter with a small cookie scoop onto the prepared baking sheets, spacing about 2 inches apart. Bake 10-12 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Allow cookies to cool completely before frosting.
To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
Transfer the frosting to a clean pastry bag fitted with a plain, round tip. (Alternatively, spread with a flat knife or spatula.) Pair the cookies up by shape and size. Frost one flat side of each pair. Then sandwich the cookies together and gently press down until the filling reaches the edges. Store in an airtight container in the refrigerator.