Ready for a delightful treat? These Red Velvet Cream Cheese Whoopie Pies bring together soft, cake-like cookies and a tangy, creamy filling. You’ll love making these classic American desserts, perfect for any occasion.
Key Ingredients & Substitutions:
- All-purpose flour: You can use a 1:1 gluten-free baking blend if preferred.
- Cocoa powder: Unsweetened natural cocoa powder works best for that classic red velvet flavor.
- Buttermilk: If you don’t have buttermilk, mix 1 cup of regular milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes.
- Cream cheese: Full-fat cream cheese is recommended for the best texture and flavor in your whoopie pies.
Ingredients:
For the Whoopie Pies:
- 2 cups all-purpose flour
- 1/2 cup unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon red food coloring
- 1 cup buttermilk
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Servings: 18 whoopie pies
- Tools: Baking sheets, parchment paper, electric mixer, piping bag (optional)
Step-by-Step Instructions:
1. Prepare Your Oven and Pans
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. This makes cleaning up your whoopie pies easier.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set this aside. Combining these dry ingredients ensures an even distribution in your whoopie pies.
3. Cream Wet Ingredients
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, vanilla extract, and red food coloring until well combined. This forms the flavorful base for your red velvet whoopie pies.
4. Combine Wet and Dry Mixtures
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix the whoopie pie batter.
5. Bake the Whoopie Pie Shells
Drop spoonfuls (about 1 tablespoon each) of batter onto the prepared baking sheets, leaving space between each. Bake for 10-12 minutes, or until the edges are set and the centers spring back when gently touched. Let them cool completely on a wire rack.
6. Prepare the Cream Cheese Filling
While your whoopie pie shells cool, beat the softened cream cheese and butter together in a separate bowl until smooth. Gradually add the sifted powdered sugar and vanilla extract. Beat until the filling is light and fluffy.
7. Assemble Your Whoopie Pies
Once your red velvet whoopie pie shells are completely cool, spread or pipe a generous amount of cream cheese filling onto the flat side of one cookie. Top with another cookie, pressing gently to create your delicious whoopie pies.
Variation Ideas:
- Mini Whoopie Pies: Use a smaller scoop for bite-sized treats.
- Chocolate Chips: Fold mini chocolate chips into the batter for an extra chocolatey twist.
- Food Coloring Adjustment: Adjust the amount of red food coloring to achieve your desired shade of red.
Storage Instructions:
Store your Red Velvet Cream Cheese Whoopie Pies in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for up to 1 month; thaw in the refrigerator before serving.
Frequently Asked Questions (FAQ):
Q: Can I make the whoopie pie batter ahead of time?
A: You can prepare the batter and store it covered in the refrigerator for up to 24 hours. Let it come to room temperature before baking.
Q: Why are my whoopie pies flat?
A: This could be due to overmixing the batter or your baking soda losing its potency. Ensure your baking soda is fresh.
Q: What if I don’t have red food coloring?
A: While the classic red velvet color won’t be there, the flavor will still be delicious. You’ll just have chocolate cream cheese whoopie pies.
Q: Can I use block cream cheese instead of whipped?
A: Yes, block cream cheese is actually preferred for its firmer texture, which results in a more stable filling for your whoopie pies.
Q: How do I prevent my whoopie pies from sticking to the parchment paper?
A: Make sure your whoopie pies are completely cooled before attempting to remove them from the parchment paper.
