These Red Velvet Cream Cheese Whoopie Pies are a delightful treat, perfect for anyone craving a little indulgence. Imagine soft, cake-like cookies sandwiching a tangy, sweet cream cheese filling – they’re simple to make and always a crowd-pleaser.
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Key Ingredients & Substitutions:
- Cocoa Powder: Use unsweetened natural cocoa powder for that classic red velvet flavor. Dutch-processed works too, but the color might be a bit darker.
- Buttermilk: Essential for tenderness and flavor. If you don’t have it, combine 1 cup milk with 1 tablespoon white vinegar or lemon juice, let sit for 5 minutes.
- Red Food Coloring: Liquid or gel both work. Adjust amount for desired color intensity.
- Cream Cheese: Full-fat block cream cheese is best for a thick, stable filling.
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Ingredients:
For the Whoopie Pies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 2 tablespoons red food coloring
For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
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How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Servings: 18 whoopie pies
- Calories per serving: Approximately 350 calories
- Tools Needed: Baking sheets, parchment paper, stand mixer (optional), whisk, cooling rack.
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Step-by-Step Instructions:
1. Prepare Your Dry Ingredients
Whisk together the flour, baking soda, cocoa powder, and salt in a medium bowl. This ensures everything is evenly distributed for your 9 Whoopie Pies. Set aside for later.
2. Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. This step creates air, making your whoopie pies soft. Don’t rush this part.
3. Add Wet Ingredients to Batter
Beat in the egg and vanilla extract until well combined. Gradually add the buttermilk and red food coloring. The mixture might look a little curdled at first, but it will come together.
4. Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter; overmixing leads to tough whoopie pies.
5. Bake the Whoopie Pie Cookies
Drop tablespoon-sized mounds of batter onto parchment-lined baking sheets, leaving space between them. Bake at 350°F (175°C) for 10-12 minutes, or until edges are set. Let them cool completely on a wire rack.
6. Prepare the Cream Cheese Filling
While the cookies cool, beat the softened cream cheese and butter together until smooth. Gradually add the sifted powdered sugar, mixing until creamy. Stir in the vanilla extract.
7. Assemble Your Red Velvet Cream Cheese Whoopie Pies
Once the cookie halves are completely cool, spread a generous amount of cream cheese filling on the flat side of one cookie. Place another cookie half on top, pressing gently to create a sandwich. Repeat with the remaining 9 Whoopie Pies.
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Variation Ideas:
- Mini Whoopie Pies: Use a smaller scoop for bite-sized treats.
- Chocolate Chip: Fold in a handful of mini chocolate chips into the batter.
- Sprinkle Fun: Roll the edges of the filled whoopie pies in colorful sprinkles.
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Storage Instructions:
Store Red Velvet Cream Cheese Whoopie Pies in an airtight container in the refrigerator for up to 3-4 days. For best taste, let them come to room temperature for about 15 minutes before serving. You can also freeze unfrosted cookie halves for up to 2 months.
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Frequently Asked Questions (FAQ):
Q: Can I make these Red Velvet Cream Cheese Whoopie Pies ahead of time?
A: Yes, you can bake the cookie halves a day in advance and store them at room temperature in an airtight container. Prepare the filling just before assembling.
Q: Why did my whoopie pies spread too much?
A: This usually happens if your butter was too soft, the batter was too warm, or your oven temperature was too low. Chill the dough for 15-20 minutes before baking next time.
Q: Can I use regular milk instead of buttermilk?
A: You can, but for the best texture and flavor in these 9 Whoopie Pies, we recommend using the buttermilk substitute mentioned in the key ingredients section.
Q: My cream cheese filling is too runny. What should I do?
A: Make sure your cream cheese and butter are softened but not melted. Adding more sifted powdered sugar can also help thicken it.
Q: How do I get a vibrant red color?
A: Gel food coloring often provides a more intense color with less liquid than traditional liquid food coloring. Adjust the amount to your preference.
