↞ recipe box start page
Category: Cookies
Prep Time: Cook Time: Total Time:
For the whoopies:
3 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup vegetable shortening
1/2 cup light brown sugar
1 cup granulated sugar
2 eggs
2 tsp vanilla extract
3 tsp red food coloring
1 cup buttermilk
For the cream cheese filling:
4 ounces cream cheese, at room temperature
4 tbsp unsalted butter, at room temperature
31/2 cups powdered sugar
1 tsp vanilla extract
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.
Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining 1/2 cup buttermilk and beat until completely combined.
Using a spoon (or a medium cookie scoop, which is what I used), drop a tbsp of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
While the cakes are cooling, prepare the filling. In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.
To assemble: Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip (I used a #12 Wilton tip) to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.
Storing: Assembled whoopie pies can be stored in an airtight container for up to 3 days. If you need to stack layers, place a piece of wax paper between layers.
view more member recipes
RED VELVET WHOOPIE PIES WITH CREAM CHEESE FILLING
view my recipes
print
save
Category: Cookies
Prep Time: Cook Time: Total Time:
For the whoopies:
3 cups all-purpose flour
1/3 cup cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup vegetable shortening
1/2 cup light brown sugar
1 cup granulated sugar
2 eggs
2 tsp vanilla extract
3 tsp red food coloring
1 cup buttermilk
For the cream cheese filling:
4 ounces cream cheese, at room temperature
4 tbsp unsalted butter, at room temperature
31/2 cups powdered sugar
1 tsp vanilla extract
Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.
Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining 1/2 cup buttermilk and beat until completely combined.
Using a spoon (or a medium cookie scoop, which is what I used), drop a tbsp of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
While the cakes are cooling, prepare the filling. In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.
To assemble: Spread the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip (I used a #12 Wilton tip) to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.
Storing: Assembled whoopie pies can be stored in an airtight container for up to 3 days. If you need to stack layers, place a piece of wax paper between layers.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Pumpkin Whoopie Pies With Maple Cream Cheese
by sgre52160
FILLING For the Whoopie Pies: 3 cups flour 2 tbsp cinnamon 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp ground ginger 1/2 tsp ground nutmeg 1 cup granulated sugar 1 cup dark brown
by sgre52160
FILLING For the Whoopie Pies: 3 cups flour 2 tbsp cinnamon 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 tsp ground ginger 1/2 tsp ground nutmeg 1 cup granulated sugar 1 cup dark brown
Whoopie Pies
by kathiecooks
1 1/4 c. sugar 2/3 c. shortening 2 eggs, well beaten 2 1/2 c. flour 1/2 c. cocoa 1 1/4 tsp. soda 1/4 tsp. cream of tartar 1/2 tsp. salt 2 tsp. vanilla 1 c. milk Cream together sugar
by kathiecooks
1 1/4 c. sugar 2/3 c. shortening 2 eggs, well beaten 2 1/2 c. flour 1/2 c. cocoa 1 1/4 tsp. soda 1/4 tsp. cream of tartar 1/2 tsp. salt 2 tsp. vanilla 1 c. milk Cream together sugar
Holiday Whoopie Pies
by sgre52160
WHOOPIE PIES: 3 cups all-purpose flour 1 tablespoon cocoa powder 1 teaspoon baking soda 2 teaspoons roasted ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspoon fine sea salt 1/8 teas
by sgre52160
WHOOPIE PIES: 3 cups all-purpose flour 1 tablespoon cocoa powder 1 teaspoon baking soda 2 teaspoons roasted ground ginger 3/4 teaspoon ground cinnamon 1/4 teaspoon fine sea salt 1/8 teas
Banana Whoopie Pies
by sgre52160
For the cookies 1/2 cup (1 stick) unsalted butter, softened 1/2 cup brown sugar 1/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1 1/2 cups (3 medium to large) mashed banana
by sgre52160
For the cookies 1/2 cup (1 stick) unsalted butter, softened 1/2 cup brown sugar 1/4 cup granulated sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1 1/2 cups (3 medium to large) mashed banana
Pumpkin Whoopie Pies
by sgre52160
For the cookies: 3 cups flour 2 tsp ground cinnamon 1 tsp ground nutmeg) 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup butter, softened 2 cups packed brown sugar 1 can (15 oz) solid
by sgre52160
For the cookies: 3 cups flour 2 tsp ground cinnamon 1 tsp ground nutmeg) 1 tsp baking powder 1 tsp baking soda 1 tsp salt 1 cup butter, softened 2 cups packed brown sugar 1 can (15 oz) solid
view more member recipes
related CDKitchen recipes
Mini Mocha Whoopie Pies
Amish Raspberry Cream Pies
Aussie Meat Pie (Four and Twenty)
Cranberry Sauce Whoopie Pies
Red Velvet Cake Mix Cookies
Old Fashioned Whoopie Pies
Vanilla Whoopie Pies
Amish Fry Pies
Moon Pie Brownies
Asian Meat Pies