Red velvet whoopie pies | Living the Country Life

Red velvet whoopie pies

December 9, 2012

Whoopie pies are all the rage right now. You can even buy special whoopie pie pans, which you don't need, and little appliances that only bake whoopie pies. Yes, whoopie pies are good, but I wasn't moved to make any myself until I saw this recipe for red velvet whoopie pies from our sister publication, Better Homes and Gardens. First of all, you know anything made by the pros in the BHG Test Kitchen is going to be amazing. And second, I can NOT turn down red velvet.

I made these today, and they turned out DELICIOUS! I was planning on taking them to work with me tomorrow, but after filling them, I realized it would have been a good idea to just take the cookies and the cream filling with me, and fill them there and arrange on a tray. If you are taking these anywhere to share, that's what I recommend you do. Otherwise, the cream filling kind of gets all over the place. 

Red Velvet Whoopie Pies

Yield: 60 one-inch or 42 two-inch cookies
 Prep: 45 mins. • Bake: 375° F. for 7 mins. to 11 mins.

2 cups all-purpose flour
2 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
1 1-ounce bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling (see recipe below)

1. Preheat oven to 375° F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Whoopie Pie Filling:

In a medium bowl, beat 1/4 cup softened butter and 4 ounces softened cream cheese until smooth. Fold in a 7-ounce jar of marshmallow creme.


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