Perfectly delicious sweet treat for Christmas or Valentine’s Day – Red Velvet Whoopie Pies! Easy to make and looks impressive, too!
My little girl, Sophie, has been in a baking mood lately. During weekends, she likes to spend part of Saturday baking something sweet that she could share with her brother and also to her friends.
She would get one of my cookbooks, browse it and then after some consideration, decide on what she wanted to make.
A week or two ago she was in a very chocolaty mood and made some delicious double chocolate muffins! For this week, she decided she wanted to make some whoopie pies!
Not just any whoopie pies – but the bright red variety – the red velvet kind! Perhaps it was the bright and deep red color that attracted her to these or was she thinking about Valentine’s Day? Hmmmmm.
I actually have never made whoopie pies before so I was excited to give Sophie some assistance in making these.
But then I wondered, are these pies, cookies or cakes? There seems to be no major consensus as to what category of dessert they fall but seems to just have a little bit of the character of each.
As for me, I don’t really care nor will I argue with anyone about this issue! Suffice it to say that these desserts are indeed sweet bites of deliciousness and surprisingly not difficult to make.
Since my little girl is only 9 years old and still cannot make her own recipe, we relied primarily on the recipe we found on “Sweet” the dessert cookbook by the Food Network Magazine.
Except for a very slight change we give full credit to them for this amazing recipe! We’ll certainly be making these again!
Red Velvet Whoopie Pies
- 2 oz Milk Chocolate
- 1 1/2 sticks unsalted Butter, melted
- 1/2 cup Sour Cream
- 2 large Eggs
- 1 1/2 teaspoons Apple Cider Vinegar
- 1 teaspoon Vanilla Extract
- 2 teaspoons red Food Coloring
- 2 1/4 cups all purpose Flour
- 1 cup granulated Sugar
- 1/4 cup unsweetened Cocoa powder
- 2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
For the Filling
- 8 oz Cream Cheese, at room temperature
- 3 tablespoons unsalted Butter, at room temperature
- 2 1/2 cups Confectioners' Sugar, sifted
- 1 teaspoon Vanilla Extract
- Preheat the oven to 375 F. Lightly grease or line with parchment paper 2 baking sheets. Make the cookies. Chop the milk chocolate into small pieces and then melt in a microwave-safe bowl in a microwave oven for about 2 minutes using 50% power. Whisk until smooth.
- In a bowl, combine the melted butter, sour cream, eggs, vinegar, vanilla and food coloring. Mix well with a whisk. In another bowl, stir together the flour, granulate sugar, cocoa powder, baking powder, baking soda and salt.
- Divide the flour into 4 equal portions and whisk each batch with the butter mixture thoroughly until combined. Stir in the melted chocolate.
- Using a cookie scooper or a rounded tablespoon, scoop heaping tablespoonfuls of cookie batter onto the prepared baking sheets. Dampen your finger with a little water and smooth the top of the cookies. Bake for about 8-10 minutes rotating the sheets halfway through. Allow the cookies to cool on the baking sheets for about 10 minutes before transferring to a wire rack.
- In the meantime, make the filling. Using an electric mixer, beat the cream cheese and butter until smooth. Slowly beat in the confectioners' sugar and then add the vanilla extract. Beat until there's a smooth consistency. Add a heaping tablespoonful of the finished filling in between 2 cookies. Repeat until all cookies and filling are used up. Chill in the refrigerator for about 30 minutes before serving. Enjoy!
Recipe adapted from Sweet (Our Best Cupcakes, Cookies, Candy and More) by the Food Network Magazine.
Last updated on December 22nd, 2021 at 10:51 pm