Thursday, January 27, 2011

Red Velvet Whoopie Pies

February is right around the corner, so you know what that means- we get to find out if this snow will end sooner than later! That groundhog better not see its shadow. We’ve already gone through like five winters here in New York. Is anyone else ready for spring?

On a side note, Valentine’s Day is coming up. A holiday specifically created to show how much you love your significant other with roses, a fancy dinner, chocolate, and gifts… sounds more like a day created to empty the pockets of consumers like us, huh? Nevertheless, wouldn’t you pay any price to make the one that is most important to you happy?

For those celebrating with a special someone this year, here’s a sweet treat to share with him or her. Those without that ‘someone else,’ but still want to get into the holiday spirits, can indulge in these rich, fluffy red velvet whoopie pies. They’re so good that you won’t even want someone to share them with! Enjoy!

Note: In case you were wondering, the second photo includes a banana whoopie pie with nutella and chocolate whoopie pie with mint frosting (not sure if I'll use this mint recipe again, though).

Red Velvet Whoopie Pies

Yields: about 30 one inch pies



- 2 cups all purpose flour

- 2 Tbsp. unsweetened cocoa powder

- ½ tsp. baking soda

- ¼ tsp. salt

- ½ cup butter, softened

- 1 cup packed brown sugar

- 1 egg

- 1 tsp. vanilla

- ½ cup buttermilk

- 1 ½ Tbsp. red food coloring


- ¼ cup butter, softened

- 1- 8 oz. package of cream cheese

- 1- 7 oz. jar of marshmallow fluff


1. Preheat the oven to 375 degrees F. Line baking sheets with parchment paper and set aside.

2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, beat the butter on medium speed until it is smooth. Gradually add the sugars and cream until the texture and color is light and fluffy. Beat in the vanilla and the egg until it is incorporated.

4. Alternate between the flour mixture and buttermilk, beating after each addition only until it’s just combined. Overbeating will result in dense and dry cookies. Stir in the food coloring.

5. Spoon the batter with a tablespoon or a melon ball scooper in 1 or 2 inch diameter rounds on the prepared baking sheets, leaving about an inch between each round.

6. Bake the cookies for 7-9 minutes for 1- inch cookies, 9-11 minutes for 2-inch cookies, or just until tops are set. Cool completely on baking sheets on a rack. Remove the cooled cookies from baking sheets.

7. While you’re baking and letting the cookies cool, make the filling. Beat the butter and cream cheese together until smooth. Fold in the jar of marshmallow fluff.

8. To assemble, place a dollop of the filling on the flat side of a cookie and sandwich it with another half.


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