Red Velvet Whoopie Pies
Categories: Cakes/Cupcakes, Chocolate, Cookies
Happy Valentine’s Day everyone! I know that Valentine’s Day is really just a typical day where Hallmark and the flower shop make bank, but sometimes it’s fun to just give in and be gushy about the day. This past weekend, my husband and I decided to make our own Valentine’s Day dinner instead of wasting crazy amounts of money and time at a restaurant around here. We made an insanely indulgent dish (hello butter!) consisting of corn grits, crawfish etouffee and fried jump shrimp. I know…cheat day! Since H and I have been calorie counting for a couple of weeks now, it made us sluggish the rest of the day. I guess our bodies are getting used to this healthy thing.
So, today I figured I’d share with y’all something that would make your cheat day complete. 
The plan was to bring this dessert to work for a charity bake sale, so I knew if I made these, I could easily get them out of the house if they were too tasty and tempting. Thank goodness too, because in my quality control test (ha!), I found that these were extremely tasty! I hope they sell out, because I don’t want to bring any of these home! Or maybe I do, but MyFitnessPal might yell at me.
Just a note: I will say that one batch does not make many of these. I made a double batch for the sale, and ended up with 22 whoopie pies.
Red Velvet Whoopie Pies
Source: found on Big Apple Nosh (cookie recipe originally from Better Homes and Gardens)Ingredients:
For the whoopie pies:
- 2 cups all-purpose flour
- 2 tbsp. unsweetened cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 stick butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1 tsp. vanilla
- 1/2 cup buttermilk
- 1/2 of a 1-oz bottle red (preferably No-Taste Red by Wilton or Super Red by Americolor) food coloring
For the filling:
- 1 8 oz. package cream cheese
- 1.5 sticks unsalted butter, softened
- 1 tsp. vanilla extract
- 1 lb confectioners sugar, sifted (you may not need all of it)
- pink food coloring (optional)
Directions:
- Preheat your oven to 375 degrees. Line two baking sheets with parchment paper or a Silpat mat.
- In a medium-sized bowl, whisk together the flour, cocoa powder, baking soda and salt until well blended.
- In a large mixing bowl, beat the butter for about two minutes until light and fluffy. Add the brown sugar and mix until well blended. Add in the egg, vanilla and food coloring and beat the wet mixture until everything is incorporated.
- Add the flour and buttermilk mixture a third at a time (alternatively), until the mixture is just mixed. (Don’t overbeat)
- Using a cookie scoop, scoop out the whoopie pies on the baking sheet, giving about an inch in between each cookie for rising/spreading.
- Bake the cookies for 9-11 minutes, until the tops of the whoopie pies are set. Allow all of the cookies to cool before filling.
- To make the filling, beat the cream cheese and butter together for a couple of minutes until fluffy and light. Add the vanilla and optional food coloring. Then, in 1/2 cup increments, add the confectioners sugar until the frosting is fairly firm but still easily stirrable. (A good way to test this is to put an offset spatula in the frosting bowl. If the spatula remains standing, it’s firm enough.)
- Place the filling in a ziploc bag with the tip cut off and pipe some of the filling on the flat side of one cookie. Then sandwich that cookie together with another whoopie pie that isn’t frosted (where the flat tops meet).
Of course, I was worried about how the cheesecake would come out, since it’s a sugar substitute, but as you can see, the cheesecake came out just fine. In fact, my family could not stop eating this cheesecake and I had an empty cake stand to bring home, which always marks a good recipe.
