Red Velvet Whoopie Pies

How to make moist and soft red velvet whoopie pies filled with cream cheese filling!

2 cups (250g) all-purpose flour (spoon & leveled)
3 Tablespoons (15g) unsweetened natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (115g) unsalted butter, softened to room temperature
1 cup (200g) packed light brown sugar
1 large egg, room temperature
2/3 cup (160ml) buttermilk, room temperature
2 teaspoons pure vanilla extract
gel red food coloring
Cream Cheese Filling
6 ounces (170g) block cream cheese, softened to room temperature
1/4 cup (1/2 stick; 60g) unsalted butter, softened to room temperature
1 and 1/2 cups (180g) confectioners' sugar, sifted (plus more for topping)
1/2 teaspoon pure vanilla extract

Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats (highly recommended for best nonstick cookie baking surface!). Set aside.

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