Monday, December 10, 2012

Red Velvet Whoopie Cookies

One of my most favorite cupcakes has to be red velvet. Something about that chocolaty cake with the bright red color just makes my taste buds want to dance. Now, I like to make my red velvet mix from scratch. There is something about from scratch baking, no matter if its something as simple as frosting, that always taste better when you do it yourself. 

With that said, I know that there are times when you don't have time to run around and whip up a batter so I am going to show you how easy it is to substitute it with box mix. That is where the substituting will stop. The frosting is so easy and comes out so creamy that you will not believe that you actually love to eat can frosting with a spoon. I know, I know. I have been there before. Those lonely days when nothing but your favorite pint of ice cream, frosting, peanut butter, the biggest spoon in the drawer and stretchy pants are the only things that can make you happy. But when it comes to actually making frosting for a cake or cookies, I promise, this is the way to go.


  • 1 1/3 cups all-purpose flour
  • 2 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 2 tablespoons buttermilk
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon red food coloring

For the Cream Cheese Frosting:

  • 1 pound cream cheese, softened
  • 2 sticks butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar


Preheat oven to 375 degrees F.
Mix together flour, cocoa powder, baking powder, baking soda and salt in a small bowl.
Cream together the butter and sugar in a stand mixer until light and fluffy, about 3 minutes. Add the eggs 1 at a time. Then beat in the buttermilk, vinegar, vanilla and red food coloring. Once combined, add the dry ingredients to wet. Mix until thoroughly combined.
Onto a parchment lined tray, drop batter using a small ice cream scoop, forming 2-inch round circles. The ice cream scoop will allow all the cookies to be the same size.
Bake for 10 minutes, until baked through. Cookies should be cake-like and light. Allow to cool for a few minutes on the baking sheet, then put the cookies on a wire rack to cool completely.
For the Cream Cheese Frosting:
In a large stand mixer, beat the cream cheese, butter, and vanilla together until smooth, about 5 minutes. Add the sugar slowly on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.
Spread the cream cheese frosting between 2 cooled cookies....ENJOY!

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