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Red Velvet Whoopie Pies

Idea gallery #1401
Red Velvet Whoopie Pies
Ingredients and Supplies
1/2 cup butter, softened
1 cup brown sugar
2 tablespoons cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 teaspoon pure vanilla extract
2 tablespoons LorAnn Red Velvet Emulsion
1/2 cup buttermilk
2 cups all-purpose flour
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Preheat oven to 375ºF and place rack in center of the oven. Line cookie sheets with parchment paper. In a large electric mixer bowl fitted with a paddle attachment, beat butter at medium speed for 30 seconds. Add the brown sugar, cocoa powder, baking soda, and salt; beat until well combined. Beat in egg, vanilla and Red Velvet Emulsion. With mixer on low speed, add flour and buttermilk in three additions, alternating between the two. Using cookie scoop, drop batter onto cookie sheet spacing 2 inches apart. Bake 8- 10 minutes or until edges are set. Cool on cookie sheet for 3 minutes; transfer to a wire rack. Once cookies are cool, spread or pipe, flat side of one cookie, with Cream Cheese Icing and top with another cookie, flat side down. Store in an airtight container in refrigerator for up to 1 week.
Cream cheese icing: In a large mixing bowl, beat cream cheese, butter, sour cream and vanilla until light and fluffy. Gradually beat in confectioners’ sugar until smooth. Refrigerate extra icing.

TIP: The cake component of the whoopie pie can be baked in advance and frozen. Bake the cakes according to recipe; cool completely. Transfer to a parchment-lined cookie sheet and place in freezer for 1 hour until frozen enough to store cakes in a resealable plastic freezer bag without sticking. Store in the freezer for up to 1 month. When ready to use, remove the cakes from the freezer and defrost at room temperature for at least 2 hours before filling whoopie pies. The assembled pies can be stored in an airtight container for up to 1 week (pies filled with cream cheese filling must be refrigerated) or up to 1 month in a freezer. Individually wrap and freeze whoopie pies before freezing.

Matching Images
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    Guittard Cocoa Powder
    Unit: 8 oz. can
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  • Pure Vanilla Extract
    Pure Vanilla Extract
    Unit: 2 oz. bottle
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  • Red Velvet Bakery Emulsion
    Red Velvet Bakery Emulsion
    Unit: 4 fl. oz. jar
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