Angie Dudley's Red Velvet Whoopie Pies Recipe

Photo: Alison Miksch

Red Velvet Whoopie Pies

2 ½ cups flour
1 tbsp. cocoa
1 ½ tsp. baking soda
½ tsp. salt
½ cup plus
4 tbsp. butter, softened
¼ cup shortening, softened
1 cup sugar
1 egg
2 tsp. vanilla, divided
1 tbsp. red food coloring
¾ cup buttermilk
4 oz. cream cheese
2 cups powdered sugar

1. Preheat oven to 350° and line baking sheets with parchment paper. In a medium bowl, whisk together flour, cocoa, baking soda and salt to combine.
2. In a large bowl using an electric mixer, beat 1⁄2 cup butter, shortening and sugar until light and fluffy. Add egg, 1 tsp. vanilla and food coloring. Mix until combined. Add flour and buttermilk in two additions, alternating between each until completely combined.
3. Scoop batter using a 1 1⁄2-in. cookie scoop about 2 in. apart on baking sheet. You should have 32 cookies (to make 16 whoopie pies). Bake for 10 to 12 minutes or until cakes are puffed and spring back when touched. Remove and cool for 5 minutes before placing on wire rack to cool completely.
4. To make the frosting: In a medium bowl, beat cream cheese and remaining 4 tbsp. butter until creamy. Continue mixing on low and slowly add powdered sugar until combined. Add remaining 1 tsp. vanilla and mix until just combined. Spread frosting on half of the cookies and then sandwich them together with the other halves.

Makes: 16
Prep time: 20 minutes, plus cooling
Cooking time: 15 minutes

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