Red Velvet Whoopie Pies | How to make Red Velvet Whoopie Pies

By Paromita Nath  |  12th Jun 2016  |  
5.0 from 1 review Rate It!
  • Red Velvet Whoopie Pies, How to make Red Velvet Whoopie Pies
Red Velvet Whoopie Piesby Paromita Nath
  • Prep Time

    60

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

7

1





Video for key ingredients

  • Homemade Short Crust Pastry

About Red Velvet Whoopie Pies

A unique Red heart Pies for your Loved ones.

Red Velvet Whoopie Pies is an authentic dish which is perfect to serve on all occasions. The Red Velvet Whoopie Pies is delicious and has an amazing aroma. Red Velvet Whoopie Pies by Paromita Nath will help you to prepare the perfect Red Velvet Whoopie Pies in your kitchen at home. Red Velvet Whoopie Pies needs 60 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Red Velvet Whoopie Pies. This makes it easy to learn how to make the delicious Red Velvet Whoopie Pies. In case you have any questions on how to make the Red Velvet Whoopie Pies you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Paromita Nath. Red Velvet Whoopie Pies will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Red Velvet Whoopie Pies

Ingredients to make Red Velvet Whoopie Pies

  • For the cookies: 2 cups all-purpose flour
  • 2 tbsp cocoa powder
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • 8 tbsp. unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1 large egg
  • 1 tsp. vanilla extract
  • ½ cup buttermilk, at room temperature
  • 1 oz/ 6 tsp red food coloring
  • For the frosting: 8 oz/1cup cream cheese
  • 5 tbsp unsalted butter, at room temperature
  • 2 tsp. vanilla extract
  • 2½ cups confectioners sugar, sifted

How to make Red Velvet Whoopie Pies

  1. Preheat the oven to 180C. Using a heart template cut out from card stock, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
  3. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.
  4. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated.
  5. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not over beat. Blend in the food colouring.
  6. Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide. Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through.
  7. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.
  8. To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes.
  9. Mix in the vanilla extract. Gradually beat in the confectioners sugar until totally incorporated, increase the speed and then beat until smooth.
  10. Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size.Flip one cookie of each pair over so that the flat side is facing up.
  11. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear.
  12. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges.
  13. To store, refrigerate in an airtight container. Note: Recipe incorporated from burnmenot blogspot plus a little from my own.

Reviews for Red Velvet Whoopie Pies (1)

Sanjay Reddya year ago

Amazing recipe :)
Reply