Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Red Velvet Whoopie Pies for Two
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- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 2 whoopie pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 537
- Total Fat
- 29 g
- Saturated Fat
- 17 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 10 g
- Cholesterol
- 167 mg
- Sodium
- 381 mg
There’s no need to commit to a big-batch dessert for a date night or other small celebration. This recipe for whoopie pies with rich cream cheese frosting sandwiched between tender red velvet cookies is perfectly portioned for two. Plus, you can have them ready in just an hour, including cooling, and no electric mixer or special equipment is needed.
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 2 whoopie pies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 537
- Total Fat
- 29 g
- Saturated Fat
- 17 g
- Carbohydrates
- 60 g
- Dietary Fiber
- 1 g
- Sugar
- 35 g
- Protein
- 10 g
- Cholesterol
- 167 mg
- Sodium
- 381 mg
Ingredients
Cookies:
Cream Cheese Filling:
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Directions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- For the cookies: Whisk the flour, cocoa powder, salt and baking soda together in a medium bowl. Combine the brown sugar and butter in a separate medium bowl with a rubber spatula until no streaks of butter remain and it resembles wet sand. Add the buttermilk, egg, vanilla and red food coloring and whisk until smooth. Fold the flour mixture into the wet mixture with a rubber spatula until smooth.
- Use a tablespoon to drop 2 heaping tablespoons of batter onto the prepared baking sheet. Repeat three more times so that you have 4 cookies. Use a wet finger to smooth out any uneven parts on the tops. Bake until the cookies spring back when touched and look dry, 11 to 13 minutes. Let cool completely on the baking sheet, about 30 minutes.
- For the cream cheese filling: Combine the cream cheese, butter, confectioners’ sugar and vanilla bean paste in a medium bowl with a rubber spatula until smooth.
- Once the cookies are cooled, divide the filling between two of the cookies spreading it on the flat sides all the way to the edges. Top each with the two remaining cookies. Serve immediately or wrap in plastic and refrigerate for up to 1 day. Dust the tops with confectioners’ sugar just before serving if desired.
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