I love some red velvet cake, but these red velvet whoopee pies may be my new favorite. All the delicious nostalgic flavors of red velvet cake sandwiched between two cakey cookies, and a little raspberry surprise in the middle!

Makes around 10 whoopee pies

Prep time: 15 Minutes

Bake Time: 10 Minutes (plus time to cool)

Total Time: 45 Minutes

Ingredients:

1 ¾ Cups (220g) All Purpose Flour

1 Tsp (4g) Baking Soda

¼ Tsp (1g) Salt

3 Tbs (30g) Cocoa Powder

½ Cup (100g) Brown Sugar

½ Cup (100g) Granulated Sugar

2/3 Cup (160mL) Buttermilk

½ Cup (120mL) Vegetable Oil

1 Large Egg

1 Tsp (4g) Vanilla Extract

1 Tbs (12g) Liquid Red Food Color 

For the Frosting:

4oz (56g) Softened Cream Cheese

½ Cup (113g) Softened Unsalted Butter

1/8 tsp (a pinch) Salt 

1 ½ Cups (190g) Confectioner’s Sugar

Raspberry Preserves

Directions:

1.     Preheat your oven to 375F (190C) and place the racks in the upper and lower third of the oven. Line a few cookie sheets with parchment paper. 

2.     In a bowl, combine all the dry ingredients. In a separate bowl or large liquid measuring cup, combine all the wet ingredients, then add to the dry. Mix with a rubber spatula until thick and smooth. 

3.     Use a 2-inch cookie scoop to scoop the batter onto the sheets. You can use spoons if you don’t have a cookie scoop, leaving a couple inches of space between each one. 

4.     Bake for 5 minutes, then switch the pans around (put the lower ones on the upper rack and vice versa) and bake for another 4-5 minutes, until slightly firm to the touch and baked through. Allow to cool completely on the pans before moving. 

5.     Make the frosting by beating the cream cheese and butter together for a couple minutes until smooth. 

6.     Add the salt and vanilla and mix until combined, then add the confectioner’s sugar ½ cup at a time, fully beating in each ½ cup.

7.     Once the cookies are cooled, invert half of them and pipe rings of the frosting around them, leaving a small circle in the center exposed. Take a small spoonful of raspberry preserves and put it in the center, then put the other halves of the cookies on top to sandwich them together. 

-Store in an airtight container in the refrigerator for up to 4 days.