Red velvet whoopie pies with cream cheese frosting – Soft, cake-like red velvet cookies sandwiched with a smooth sweet cream cheese frosting
This year is the year I’m trying something new, recipes I’m not familiar with, conquer classic American recipes. Some of you might laugh right now, but I had no idea until a few years ago what a whoopie pie is. I could have sworn it’s a pie. Why would someone call a dessert whoopie pie if it’s not a pie.
The same goes for Boston cream pie. I’ve learned it’s actually a cake.
Or why red velvet is SO popular around Valentine’s day? I thought it’s a chocolate themed holiday.
And the list keeps going but I won’t bore you with it. Needless to say, I still have a lot of things to learn.
With Valentine’s day just around the corner, I thought it’s the perfect time to tackle a classic. Red Velvet whoopie pies with cream cheese frosting.
5 minutes later I was checking to see if my butter is softened enough to make these whoopie pies I found on Better Homes and Gardens. 30 minutes later I was waiting for my cookies to cool so I can sandwich them.
Of course, some never lasted around long enough to be sandwiched. Little bites of cake. They were the perfect red color, not too brownish like other red velvet desserts I’ve seen. The secret was probably the liquid red color (I used Dab-n-color Red from Wilton).
The moment I took a bite I fell in love. Soft pillowy cake-like cookies. Although the recipe calls for 1 teaspoon of vanilla and 2 tablespoons of unsweetened cocoa powder, they don’t taste like a vanilla or a chocolate cake. It’s different, but in a delicious way.
Once you sandwich them with smooth sweet cream cheese sandwich you’re in heaven. Think layer cake goodness but in a 3 bite-size cookie. AH-mazing!
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