Bluegrass Seniors Magazine
Recipes
Southern Red Velvet Whoopie Pies
Southern Red Velvet Whoopie Pies
These soft, cake-like cookies are a Southern favorite with a sweet twist. Rich red velvet rounds are sandwiched with creamy, tangy filling to create a treat that’s just the right mix of nostalgic and indulgent. Perfect for potlucks, holidays, or sharing on the porch with friends.
Ingredients:
- For the red velvet cakes:
- 1½ cups all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup buttermilk
- 1 tablespoon red food coloring
- For the cream cheese filling:
- 4 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 1½ cups powdered sugar
- ½ teaspoon vanilla extract
Instructions:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Make the cookie batter: In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a large bowl, cream butter with brown and white sugar until fluffy. Add the egg, vanilla, and food coloring and mix until combined. Add the dry ingredients in two batches, alternating with the buttermilk. Mix until just combined.
- Scoop and bake: Drop the batter by rounded tablespoons onto the prepared baking sheet, leaving space between each.
- Bake for 10–12 minutes, or until tops spring back when gently pressed. Cool completely on a wire rack.
- Make the filling: In a bowl, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla. Beat until light and fluffy.
- Assemble the pies: Spread or pipe a generous spoonful of filling onto the flat side of one cookie, then top with another to make a sandwich. Repeat with remaining cookies.
Recipe Tags:
