Description
Red Velvet Whoopie Pies are soft, fluffy cake-like cookies baked to perfection and sandwiched together with a luscious homemade cream cheese frosting. This delightful treat is made entirely from scratch using vibrant red gel paste for a rich color and perfect for festive occasions like Valentine’s Day or Christmas.
Ingredients
Dry Ingredients
- 2 cups all purpose flour
- 3 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt (omit if using salted butter)
Wet Ingredients
- 1 stick unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup buttermilk, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 tablespoon red gel paste
Cream Cheese Frosting
- (Ingredients for cream cheese frosting as per recipe or preferred standard frosting recipe)
Instructions
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, unsweetened cocoa powder, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium speed for about 2-3 minutes until the mixture is light and fluffy. Scrape down the sides to ensure even mixing.
- Add Wet Ingredients: To the creamed butter and sugar, add the egg, buttermilk, vanilla extract, and red gel paste. Beat on low speed until all ingredients are thoroughly combined and the batter has a smooth, vibrant red color.
- Combine Dry and Wet Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed. Beat just until incorporated. Scrape down the bowl sides as needed to ensure everything is fully mixed but avoid overmixing to keep the batter light.
- Portion the Dough: Using a 1 1/2-inch cookie scoop, scoop about 1 tablespoon of dough per cookie onto the prepared baking sheets, spacing them 2-3 inches apart. Smooth the tops of the dough mounds gently if necessary for even baking.
- Bake the Cookies: Place the baking sheets on the middle rack of the preheated oven and bake for 10-12 minutes, or until the whoopie pies are set and slightly springy to the touch.
- Cool the Cookies: Remove the baking sheets from the oven and allow the whoopie pies to cool on the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.
- Prepare and Assemble: Prepare the cream cheese frosting according to your preferred recipe. Spread or pipe the frosting onto half of the cooled whoopie pies. Top each frosted piece with a matching plain whoopie pie to form sandwiches.
- Chill Before Serving: To prevent the cream cheese frosting from oozing out when bitten, chill the assembled whoopie pies in the refrigerator for 15-20 minutes. Serve and enjoy!
Notes
- Ensure butter, egg, and buttermilk are at room temperature to promote smooth mixing and a fluffy texture.
- To soften butter quickly, cut into small cubes. Warm (not hot) water can bring eggs to room temperature faster.
- If you don’t have buttermilk, add 2 teaspoons of lemon juice or white vinegar to regular milk and let it stand 5-10 minutes until slightly soured.
- Using red gel paste provides a more vibrant and concentrated red color without thinning the dough. If substituting with liquid food coloring, use twice the amount, but note it may affect dough consistency.
- Store the whoopie pies airtight in the refrigerator for up to one week. Allow them to come to room temperature before serving for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
