Red Velvet Whoopie Pies
A small treat to celebrate, this is a cross between a cake and a soft cookie. And it's called a pie. I know. Beats me too. But it's delicious. And so easy to make, a no-brainer really if you want to have red velvet cake without the fuss. Oh, and they are filled with the wildly loved cream cheese frosting, of course.
Servings 12 whoopie pies
Ingredients
- ½ cup unsalted butter
- ¾ cup sugar
- ¼ cup light brown sugar
- 1 egg at room temperature
- 2 cups + 2 tablespoons all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup milk
- ¼ cup oil
- 1 teaspoon vanilla
- ½ teaspoon red gel food coloring the amount will vary depending on the type and brand you use
For the filling:
- 2 tablespoons 30g butter, at room temperature
- 4 tablespoons 60g cream cheese, at room temperature
- 2 cups 300g powdered sugar
- OR use marshmallow fluff creme from the store
Instructions
- Beat butter with sugars in a large bowl for two minutes.
- Add egg and mix to incorporate well.
- If using powder red coloring, mix it with 2 tablespoons of the amount of milk in the ingredients.
- Add the sifted dry ingredients (flour, cocoa powder, baking powder, baking soda, and salt) to the butter mixture in 2 parts, alternating with the milk and oil in 1 part. You can either sift them apart or have them measured and sift them directly, as I do. At some point it might look slightly curdled; that is fine if you still have the last part of dry ingredients to add.
- Mix the red coloring with the vanilla, ensuring it’s all well incorporated, but don’t overbeat as it will toughen the cookies when baked.
- Cover and refrigerate for about 2 hours or until it firms up. Or overnight.
- Preheat the oven to 350°F (180°C).
- Scoop portions of the red velvet dough and place on a parchment-lined cookie sheet, about an inch and a half apart. Or use a piping bag and pipe them on the prepared baking sheets.
- Bake for 10 minutes. It might take a minute longer, but make sure they are not completely dry. They should be slightly soft.
- Let cool completely on a wire rack.
- Mound a teaspoon of cream cheese filling on half the cookies and top with the rest, pressing down lightly.
- Keep at room temperature for a day and refrigerate leftovers, covered, for a few days.
For the cream cheese filling:
- Mix butter and cheese until creamy and smooth.
- Add powdered sugar little by little until it is very thick. Add more sugar if you want a thicker mixture.
Notes
Plan ahead: the cookie dough can be kept in the fridge for up to 3 days before baking. Ensure it's tightly covered in plastic wrap or an airtight container to prevent dryness.
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
