These whoopie pies are so stinking delicious I can’t contain myself and how many my husband and I have eaten already. They are filled with flavor. The cookie is soft, filled with chocolate, and cakey while the filling is creamy, smooth and sweet. Red Velvet is my favorite dessert during Christmas. I love always trying new red velvet recipes and this year I decided to make whoopie pies so I could add them to my Christmas tins to give away as Christmas gifts.
Inside the Wire:
-Mix the flour, cocoa powder, salt and soda together in a medium bowl and make sure all is well incorporated and set aside.
-With an electric mixer or stand mixer beat together the butter and sugar until fluffy and then add the egg and vanilla and beat until well combined.
-Next, add the dry ingredients about a half cup at a time alternately with the buttermilk until incorporated and creamy but do not over mix.
-Then, you can add in the food coloring by hand which it the better method or you can use your mixer but make sure it is on the lowest setting as the coloring will fly up everywhere and will stain.
-Prepare a cookie sheet with parchment paper. You can spoon the batter onto the paper but I found that they don’t tend to come out the same sizes and a little more difficult to get uniform. I like to use an icing or pipping bag. You can also use a ziplock bag and just cut the corner off.
-When you pipe them out it helps to keep them round and it also helps me try to get them relatively the same size. They will look like something similar to Hershey’s kiss but don’t worry about flattening them down because the oven will do that for you.
-Bake about 7-9 minutes for smaller cookies and 9-11 for larger ones. I did smaller ones because I wanted to add them to my Christmas tins to give away.
For the Filling:
-Cream together the butter and confectioners’ sugar with an electric mixer on medium speed until creamy. Then incorporate in the salt and vanilla.
-Next, beat in the marshmallow fluff on medium speed until incorporated and creamy.
-Add the filling into a piping bag or ziplock bag and refrigerate for about 20 minutes. You want to refrigerate because this allows it “harden” a little bit. If you try to pipe before it might not hold shape as well. Then cut the corner of the ziplock bag or end of your pipping bag.
-Pipe the filling into the center of the flat side of a cookie and then place the flat side of another cookie on top and gently press down but only slightly.
-If storing the cookies you will want to refrigerate so the filling holds shape.
Red Velvet Whoopie Pies
Credit: Better Home & Gardens/Saving Dessert
Ingredients
Cookies:
-2 cups of All-Purpose Flour
-2 tablespoons Unsweetened Cocoa Powder
-1/2 teaspoon Baking Soda
-1/4 teaspoon Salt
-1/2 cup Unsalted Butter, softened
-1 cup packed Brown Sugar
-1 egg
-1 teaspoon of Vanilla Extract
-1/2 cup buttermilk
-1 1oz bottle of red food coloring or 2 tablespoon
Filling:
-1/2 cup of Unsalted Butter, softened
-1 cup Confectioners’ Sugar
-1 ½ teaspoon Vanilla Extract
-pinch of Salt
-1 8 oz container Marshmallow fluff
Directions
Preheat oven to 375 degrees F. Line baking sheet with parchment paper and set aside.
Cookies:
- In a medium bowl combine flour, cocoa powder, baking soda and salt mix until incorporated. Set aside.
- In a separate medium bowl with an electric mixer or stand mixer mix on medium speed butter and sugar until creamy and fluffy. Beat in the egg and vanilla.
- Next, add the dry ingredients in increments into the wet mixture on slow speed alternately with the buttermilk beating well after each addition.
- Once combined stir in the food coloring by hand. If you want to use your mixer just mix on slow speed so the coloring doesn’t fly everywhere.
- Add batter into a piping bag or ziplock bag if you don’t have one and cut off the corner.
- Pipe the batter onto the prepared cookie sheet to the size that you choose. Make sure the cookies are about 1 ½ to 2 inches apart.
- Bake for 7 to 9 minutes for smaller cookies and 9 to 11 for larger cookies. You can test using a toothpick.
- Cool on baking sheet.
Filling:
- Cream together the butter and confectioners’ sugar in a medium bowl with an electric mixer until fluffy.
- Add in the vanilla and salt. Beat in the marshmallow fluff until incorporated. Add filling to a piping bag or ziplock bag refrigerate for about 20 minutes.
- Pipe the frosting in the center of the flat side of the cookie and then place the flat side of another cookie on top and press very gently.
- Refrigerate whoopie pies if storing.
Note: If you like cream cheese with your red velvet treats you can supplement half of the butter with cream cheese.
Hard Corps Baker 