Red Velvet Whoopie Pies

The recipe was awesome, but I did make a couple of adjustments… I left out the red food coloring, and I added fresh blueberries on top of the filling. Yummy! These are the prettiest whoopee pies ever! I just love that rich jewel red velvet!

The cookies will only take about 10-12 minutes in the oven, then let them completely cool before sandwiching cream cheese filling between.





Ingredients:
  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 3 Tablespoons (15g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light brown sugar
  • 1 large egg, room temperature
  • 2/3 cup (160ml) buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • gel red food coloring
   Cream Cheese Filling:
  • 6 ounces (170g) block cream cheese, softened to room temperature
  • 1/4 cup (1/2 stick; 60g) unsalted butter, softened to room temperature
  • 1 and 1/2 cups (180g) confectioners' sugar, sifted (plus more for topping)
  • 1/2 teaspoon pure vanilla extract


Get the full recipe and instructions here >> Red Velvet Whoopie Pies @ sallysbakingaddiction.com


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