Last week, Jen from Sweet Little Details posted perfect whoopies for Valentine’s day, but let’s be honest, I’ll take red velvet anytime of the year. These look so yummy, I can’t wait to try them.
Red Velvet Whoopies
Whoopie Recipe from Annie Eats
2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ cup buttermilk, at room temperature
1 oz. red food coloring
Cream Cheese Frosting
From sweet little details
2 8 oz packages cream cheese, softened
1/2 cup butter, softened
2 pounds confectioners sugar
2 teaspoons vanilla
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.
Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper. Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.
Cream together cream cheese and butter. Beat in vanilla. On low speed, add confectioners sugar a little at a time. Once all sugar has been added increase to medium speed until frosting is creamy.
Spoon the frosting into a decorators bag. Pipe out onto whoopie and sandwich between cookies. Enjoy.