Red Velvet Whoopi Pies
Have you heard about Whoopi Pies? No, they are not named after Whoopie Goldberg. Lol the theory is that pie originated in the Pennsylvania Dutch County. When people would see the treats that was being made for them, they would exclaim “whoopie” out of excitement. These Red Velvet Whoopi Pies are made with cream cheese filling and will be great for Valentine’s Day or any other occasion.
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Ingredients for Red Velvet Whoopi Pies
Red velvet batter
- Unsalted butter– any regular unsalted butter will work.
- Granulated sugar– regular granulated sugar.
- Sour cream – use your favorite. Light will be good too.
- Vegetable oil– canola oil will work too.
- All-purpose flour– I recommend using unbleached.
- Cocoa powder-use good quality cocoa for the best tasting cookies.
- Vanilla extract– vanilla bean paste can be used as well.
- Baking soda– this helps the cookies to rise.
- Pinch of salt -kosher salt for taste.
- Red food coloring (gel)-i used Chefmaster
How to make Red Velvet Whoopi Pies
Preheat the oven to 350oF (177oC). Line two baking sheets with parchment paper or silicone baking mat. I recommend Silicomart Air mat. Set aside.
In the small mixing bowl mix sour cream and baking soda. Set aside.
In a bowl using stand mixer fitted with a paddle attachment, beat unsalted butter, and granulated sugar until completely smooth and creamy.
Beat in eggs, scraping down the sides and bottom of the bowl as needed. Add vanilla extract, vegetable oil and sour cream mixture. Mix all together on the low speed. Add red food coloring (about 1 teaspoon gel).
Meanwhile, whisk all-purpose flour, cocoa powder, and salt together.
Slowly add dry ingredients into wet ingredients until combined.
Transfer batter into pipping bag. Pipe circles onto prepared baking sheets, about 2-3 inches apart.
Bake the cookies for 12 -14 minutes or until centers appear set. Allow to cool completely before sandwiching.
Ingredients for cream cheese filling
- cream cheese softened
- unsalted butter room temperature
- powdered sugar sifted
How to make Cheam cheese filling
In the bowl using paddle attachment, beat cream cheese until smooth and creamy. Add unsalted butter and beat until combined. Add the powdered sugar and beat on medium speed until combined and creamy. Transfer into pipping bag with Wilton 1M pipping tip.
Pair the cookies up based on their size. Pipe cream cheese filling on the flat side of one cookie and sandwich with the other. Repeat with remaining.
Why do Whoopi pies come out flat?
If your Whoopi pies are flat, it is possible that the batter being too thin. This is common issue with this dessert. That’s why I use sour cream in my recipe.
How to store Red Velvet Whoopi Pies
Store in air-tight container in the refrigerator up to 3 days.
Can you freeze Red Velvet Whoopi Pies?
Yes, you can freeze pies after making them. Store them in an air-tight container before placing it in the freezer. They are good in the freezer for 2-3 months.
If you make these Red Velvet Whoopi Pies, please tag me on social media and make sure to leave a rating down below. I would love to see your creations. Check also other recipes:
- Red velvet cupcakes
- Red Velvet macarons
- Zephyr recipe
- Heart shaped macarons
- Chocolate Brownie hearts
- Pavlova recipe
- Strawberry galette
Red Velvet Whoopi Pies
Equipment
- 1 stand mixer or electric hand mixer
Ingredients
Red Velvet batter
- 8 Tablespoons unsalted butter room temperature (1 stick; 113 gr)
- 1 cup granulated sugar (200gr)
- 2 eggs room temperature
- 1 cup sour cream (240 gr)
- 5 Tablespoons vegetable oil (70 gr)
- 3 cups all-purpose flour (360 gr)
- 3 Tablespoons cocoa powder (15 gr)
- 1 teaspoon baking soda
- 1 Tablespoon vanilla extract
- pinch of salt
- 1 teaspoon red food coloring (gel)
Cream cheese filling
- 8 oz cream cheese (1 pack; 226 gr)
- 8 Tablespoons unsalted butter (1 stick)
- 1 ½ cup powdered sugar (180gr)
Instructions
- Preheat the oven to 350oF (177oC). Line two baking sheets with parchment paper or silicone baking mat. Set aside.
- In the small mixing bowl mix sour cream and baking soda. Set aside.
- In a bowl using stand mixer fitted with a paddle attachment, beat unsalted butter, and granulated sugar until completely smooth and creamy.
- Beat in eggs, scraping down the sides and bottom of the bowl as needed.
- Add vanilla extract, vegetable oil and sour cream mixture. Mix all together on the low speed. Add red food coloring (about 1 teaspoon gel).
- Whisk all-purpose flour, cocoa powder, and salt together.
- Slowly add dry ingredients into wet ingredients until combined.
- Transfer batter into pipping bag. Pipe circles onto prepared baking sheets, about 2-3 inches apart.
- Bake the cookies for 12 -14 minutes or until centers appear set. Allow to cool completely before sandwiching.
Cream cheese filling
- In the bowl using paddle attachment, beat cream cheese until smooth and creamy.
- Add unsalted butter and beat until combined.
- Add the powdered sugar and beat on medium speed until combined and creamy.
- Transfer into pipping bag with Wilton 1M pipping tip.
- Pair the cookies up based on their size. Pipe cream cheese filling on the flat side of one cookie and sandwich with the other. Repeat with remaining.