Directions 16 steps | 57 Minutes
Measure and prep all ingredients.
Make the red velvet batter. In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder and salt.
In the bowl of a standing mixer or a large mixing bowl with an electric mixer, cream together the butter, granulated sugar and brown sugar until light and fluffy.
Add the egg, egg yolk, vanilla extract and apple cider vinegar. Beat until combined.
Turn off the mixer and add the red food coloring. Mix on low speed until incorporated.
In a measuring cup, whisk together the canola oil and the buttermilk.
Add a third of the flour mixture into the egg mixture and mix on low speed just until combined.
Add half of the buttermilk mixture and mix on low speed just until combined.
Repeat steps of adding and alternating between the flour and buttermilk mixture, ending with the flour mixture. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes.
Preheat the oven to 350°F. Line two baking sheets with parchment paper. Use a cookie scoop or a tablespoon to place about a tablespoon of batter on the cookie sheet placed at least an inch apart.
Bake for 9-12 minutes, rotating the pans halfway, until a toothpick inserted in the center comes out clean. Transfer the baking sheets to a wire rack to cool completely.
While the whoopie pies are cooling, make the cream cheese frosting. In the bowl of a standing mixer fitted with a paddle attachment or with a handheld mixer, cream the butter and the cream cheese together on medium speed until combined.
On low speed, add in 2 cups of confectioners’ sugar and then raise the speed to medium. Mix until combined. Taste the frosting to see if it needs more. Add up to ½ cup of confectioners’ sugar to suit your taste.
Mix in the vanilla extract and salt.
To assemble the red velvet whoopie pies, add one to two tablespoons of cream cheese frosting in between two cookies to create a whoopie pie. Serve immediately or store in the refrigerator in an airtight container.
Garnish with powdered sugar before serving. Enjoy!
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24 Aug 2022
My friends and I loved these, definitely making them again soon!Reply to this comment