Red Velvet Whoopie Pies
Serves: 5
Manley Abshire
1 January 1970
Based on User reviews:
58
Spice
52
Sweetness
47
Sourness
35
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 tbsps
Soft Butter (room temperature)1
Egg1.5 tsps
Vanilla Extract1 tsp
Vinegar1 tbsp
Red Food Coloring3.5 cups
All-Purpose Flour2 tsps
Cocoa Powder1.5 tsps
Baking Soda1 tbsp
Baking Powder1 tsp
Salt1 tsp
Vanilla1 tsp
Lemon JuiceDirections:
1
Special equipment: parchment paper, stand mixer Preheat the oven to 375 degrees F
2
Take the buttermilk out of the refrigerator about 2 hours before preparing the batter
3
Line a cookie sheet with parchment paper and spray with cooking spray
4
In a standing mixer, cream the butter and the sugar with the paddle attachment
5
Add the egg and once it is incorporated with the butter add the buttermilk
6
The mixture will look curdled
7
Add the vanilla, vinegar and food coloring
8
In a medium bowl combine all of the dry ingredients together
9
Add the dry ingredients to the buttermilk mixture and combine completely, scraping down the sides of the bowl to get everything well mixed
10
Put the batter in the refrigerator for at least 1 hour
11
Use a spoon or a small ice cream scoop and scoop the batter onto the cooking sheet, leaving at least a 3-inch space between scoops
12
Bake until the cookies are springy and firm to the touch, about 10 minutes
13
Allow the cookies to cool completely before filling
14
Filling: Put the cream cheese and butter into the bowl of a standing mixer and using the paddle attachment, beat on medium speed until soft, about 5 minutes
15
Add the vanilla and lemon juice and beat to combine
16
Lower the speed to slow and carefully add the sugar, 1 cup at a time
17
When all of the sugar has been added, switch to the whisk attachment and beat until fluffy
18
Using a butter knife, spread the desired amount of frosting between 2 cookies
19
Arrange the completed pies on a serving dish and repeat with remaining cookies and frosting