Red Velvet Whoopie Pies

Recipe:

Ingredient Notes:

• Cocoa powder. I recommend using natural (non-alkalized) cocoa powder. Its natural acidity and lighter base help achieve a brighter, more vibrant red. Since Dutch-process cocoa is neutralized and much darker, it will shift the final color toward a deep maroon or burgundy. The flavor remains largely the same, but the visual result is quite different.
• Butter. Use butter with at least 72% fat content. It should be at room temperature—soft to the touch, but not greasy or melting.
• Eggs. This recipe is based on a medium/large egg (approx. 50–55 g without the shell). It’s best to have them at room temperature for a better emulsion.
• Sugar. Regular white granulated sugar is more than enough for this recipe.
• Sour cream. Use 15–20% fat content. If needed, you can substitute it with thick Greek yogurt and slightly increase the amount of butter.
• Flour. All-purpose flour works great. If you have cake flour (lower protein, around 8–9%), you can use it for an even tender crumb. Avoid using bread flour.
• Food coloring. I recommend gel coloring as you only need a small amount for an intense hue. Add it gradually until you reach your desired shade of red.

Let’s start cooking!

Cream the butter, sugar, and salt together. It’s normal for the sugar not to dissolve completely.

Add the egg and beat until smooth. Then, add the sour cream and beat again.

Then, add the sifted cocoa powder and mix again. Then, gradually add the flour that has been sifted with baking soda and baking powder, mixing the batter as you go.

Gradually add red food coloring until you reach the desired color intensity.

Place the batter on a lined baking sheet. I use a pastry bag with a round nozzle to make the halves neater and closer in size.

Smooth the ends with a wet finger.

If you don’t have a pastry bag, you can spoon out the batter, but the shape won’t be as good.

Important: When piping the dough, leave enough space between the pieces because they will spread in the oven. If they are too close, they can merge into one crust.

Bake in a preheated 180 °C (350 °F) oven for about 12-15 minutes. Cool completely on a rack.

Prepare the frosting. In a bowl, combine cold cream, cream cheese, softened butter, and powdered sugar. Beat with a mixer until smooth.

Transfer the mixture to a pastry bag and pipe it onto half of the pies.

Cover with the other half and gently press to spread the frosting.

Place in the refrigerator in a closed container for a couple of hours to stabilize. Afterwards, sprinkle with powdered sugar, if desired, and serve.

Enjoy!

This Red Velvet Whoopie Pies recipe was checked, prepared and approved by Chef Tatyana Nazaruk - author of FlavorIt.com.
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