ButterButtermilk

Red Velvet Whoopie Pies

By February 14, 2019 No Comments

yield: 12 pies or 24 individual cookies  |  prep time: 25 minutes  |  total time: 1 hour, 10 minutes (plus cooling)

INGREDIENTS
  • 2 cups all-purpose flour (spoon & leveled)
  • 3 Tablespoons unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup Cass-Clay unsalted butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 1 large egg, room temperature
  • 2/3 cup Cass-Clay buttermilk, room temperature
  • 2 teaspoons pure vanilla extract
  • gel red food coloring
Cream Cheese Filling
  • 6 ounces block cream cheese, softened to room temperature
  • 1/4 cup Cass-Clay unsalted butter, softened to room temperature
  • 1 and 1/2 cups confectioners’ sugar, sifted (plus more for topping)
  • 1/2 teaspoon pure vanilla extract
INSTRUCTIONS
  1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper or silicone baking mats (highly recommended for best nonstick cookie baking surface!). Set aside.
  2. Whisk the flour, cocoa powder, baking soda, and salt together.
  3. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium-high speed until completely smooth and creamy. Add the brown sugar and beat on medium high speed until fluffy and combined. Beat in egg on high speed, scraping down the sides and bottom of the bowl as needed. Once egg is full combined, beat in the vanilla and buttermilk. Mixture may look curdled; that’s ok.
  4. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Add enough food coloring to achieve a deep red hue (usually about 1 teaspoon gel). Spoon or scoop mounds of batter, about 1 and 1/2 Tablespoons each, onto prepared baking sheets– about 3 inches apart.
  5. Bake the cookies for 10-12 minutes or until centers appear set. Allow to cool completely before sandwiching.
  6. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners’ sugar and vanilla and beat on medium-high speed until combined and creamy.
  7. Pair the cookies up based on their size. Spread cream cheese filling onto the flat side of one cookie and sandwich with the other. Repeat with remaining. Sprinkle confectioners’ sugar on top of each if desired. Cover leftover whoopie pies and store in the refrigerator for up to 1 week.

Make ahead tip: You can prepare the batter, cover it tightly, and refrigerate for up to 3 days. Let it come to room temperature and bake as directed. You can freeze the baked whoopie pies for up to 3 months. Wrap them individually. Before enjoying, thaw overnight in the refrigerator.

Leave a Reply

5 hours ago

Cass-Clay Creamery

Cassy Peterson of Fargo just called just in time to win $500 of Luke Bryan's money!! We are just getting going so make sure you are signed up at bob95fm.com to hear your name yet today at 4pm! ... See MoreSee Less

View on Facebook

10 hours ago

Cass-Clay Creamery

Which Cass-Clay product pairs best with waffles? Swiss Chocolate Mlik,Vanilla Ice Cream or Whipping Cream? Comment your go-to below. ... See MoreSee Less

View on Facebook

3 days ago

Cass-Clay Creamery

Looking for an easy appetizer for weekend gatherings? Our recipe for Roasted Corn Queso Dip will warm everyone up! Serve with a plate of fresh veggies and tortilla chips for dipping.
Recipe: cassclay.com/roasted-corn-queso-dip-with-fresh-veggies/
... See MoreSee Less

View on Facebook

1 week ago

Cass-Clay Creamery

Wishing the best of luck to this year's boys state high school basketball teams! 🏀
Nothing refuels your game like Swiss Chocolate Milk. #CassClay

www.ndhsaanow.com/news/1492/ndhsaa-state-class-b-boys-basketball-tournament
... See MoreSee Less

View on Facebook

2 weeks ago

Cass-Clay Creamery

It's technically "Pi Day" but we're going to add an "E" on the end and call that a great reason for DESSERT! ... See MoreSee Less

View on Facebook