Red Velvet Whoopie Pies

December marks the beginning of the holiday season, and what better way to celebrate than with these delightful Red Velvet Whoopie Pies? Red velvet is a personal favorite, and it's exciting to see how versatile this flavor has become. While I've made whoopie pies before, these truly stand out as the best. They are an absolute must-have for your next cookie swap and are guaranteed to impress!

Ingredients

For the whoopie pies:

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 (1 stick) unsalted butter, at room temperature

1/2 cup vegetable shortening

1/2 cup light brown sugar

1 cup granulated sugar

2 eggs, at room temperature

2 tsp. vanilla extract

1 (2 oz.) bottle of red food coloring

1 cup buttermilk

Cream Cheese Filling Ingredients:

• 4 oz. cream cheese, at room temperature

• 4 tbsp. unsalted butter, at room temperature

• 3 1/2 cups confectioners sugar

• 1 tsp. vanilla extract (clear is preferred to maintain a white filling)

Directions:

1. Preheat oven to 350°F and position a rack in the center. Line two baking sheets with parchment paper.

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

3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars on low speed until just combined. Increase speed to medium and beat until light and fluffy (about 5 minutes). Add eggs one at a time, beating until combined after each addition. Add vanilla and red food coloring, beating until just combined.

4. Add half of the flour mixture and half of the buttermilk mixture to the batter, beating on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and buttermilk and beat until just combined.

5. Using a tablespoon, drop 1 tablespoon of batter onto the lined baking sheets, spacing them at least 2 inches apart. Bake one sheet at a time for approximately [bake time - missing from original text] minutes. Let cool for about 5 minutes on the baking sheets before transferring to a wire rack to cool completely.

Prepare the Filling (while cakes are cooling):

1. In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed until fluffy.

2. Add confectioners' sugar and beat on low until combined.

3. Add vanilla and beat on medium-high speed until fluffy and smooth (about 5 minutes).

To Assemble:

Spread the filling onto the flat side of one cake using a knife or spoon. Alternatively, pipe the filling onto the cake using a pastry bag with a round tip (an Ateco 807 tip was used in the original). Top with another cake, flat side down.

Storing:

Assembled whoopie pies can be stored in an airtight container for up to 3 days. Cakes can be made ahead of time and frozen in an airtight container for up to one month. Thaw completely at room temperature before assembling.

Recipe Source:
Brown eyed Baker