Red velvet whoopie pies

Who loves cookies?

*Me*

Who loves cookies with frosting inside?

*Definitely me*

I’m no stranger to whoopie pies (my pumpkin version with caramel frosting is still a favorite!) So I was surfing around thinking about what to make for Valentine’s Day and inspiration struck me – why not make red velvet whoopie pies? I knew I wanted to try to make red velvet cake because I adore red velvet cake and its signature hue is so appropriate now. I don’t make a big deal about Valentine’s Day, but I do make a big deal about dessert.

I love how these cookies are both portable and adorable. That and it’s easy to make and share with a few friends. You don’t need a day of love to have these whoopie pies. Love is better with cream cheese frosting (with real vanilla bean!) so celebrate it anytime!

Table of Contents

Red velvet whoopie pies

Adapted from BHG, Frosting from Food Network

Whoopie pie ingredients

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 ounce bottle red food coloring (2 Tbsp.)

Servings

20-30 cookies

Preparation

1. Preheat oven to 375 degrees 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 2- or 3-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 10 to 13 minutes 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. Refrigerate cookies for 30 minutes before serving so filling can set.

Whoopie pie filling ingredients

8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners’ sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped (or 1 teaspoon vanilla extract if vanilla bean is not available)

Preparation

1. Mix softened cream cheese and butter with vanilla bean.

2. Fold sugar in to cream cheese mixture.