High Altitude Red Velvet Whoopie Pies
Red velvet whoopie pies are soft, red velvet cake cookies, sandwiched with fluffy cream cheese buttercream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Medium Cookie Scoop with Release Lever (1 1/2 - 2 tablespoons)
- Baking Sheet + Parchment Paper
Ingredients
Cookies
- 2 ¾ cups all-purpose flour, fluffed, spooned and leveled
- ¾ cup granulated sugar
- 2 tbsp unsweetened Dutch processed cocoa powder
- ½ tsp coarse Kosher salt
- ½ tsp baking soda
- 2 large eggs
- ½ cup vegetable oil
- ¾ cup whole milk
- 2 tsp white distilled vinegar
- 1 tsp vanilla extract
- 1 tsp "super red" gel food coloring
Filling
- ½ cup unsalted butter, softened to room temperature
- 4 oz cream cheese, softened for about 1 hour
- 2 ½ cups powdered sugar
- 2 tsp meringue powder, optional
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- 1 tsp vanilla extract or vanilla bean paste
Instructions
Cookies
- In a bowl, whisk together the flour, sugar, cocoa powder, salt and baking soda.Separately, whisk together the eggs, oil, milk, vinegar, vanilla and red food coloring.Add the wet ingredients to the dry, and use a spatula to fold everything together into a thick batter.
- Cover the bowl and refrigerate for 1 1/2 hours to rest and chill the batter.
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a large baking sheet with parchment paper.Use a medium cookie scoop with a release lever (1 1/2 - 2 tablespoon capacity) to scoop the batter onto the baking sheet, leaving 3 inches between each cookie. You should be able to get 28 cookies, for 14 assembled whoopie pies.TIP: Get a small bowl of water, dip your finger lightly in the water, and use your wet finger to smooth out the top of the batter before baking the whoopie pies. This will give them a smoother, prettier finish.
- Bake the cookies for 10-11 minutes, until puffed and set. Cool on the pan for 5 minutes, then transfer to a cooling rack to cool completely before filling.
Filling
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and cream cheese for 1 minute until smooth.
- With the mixer on low, add the powdered sugar, meringue powder and salt, mixing until combined. Add the vanilla, and increase the speed to medium. Whip for 4-5 minutes until very light and fluffy, stopping to scrape the bowl down several times.
- Fit a disposable piping bag with tip 4B, and fill with the buttercream.
- Turn half the cookies over so the bottoms are facing up, pipe the buttercream onto the cookies, and top with another cookie.
- Store the whoopie pies in an airtight container in the refrigerator until ready to serve.
Notes
Whoopie pies should be stored in an airtight container in the refrigerator, for up to 3 days. Let come to room temperature for 1-2 hours before serving.
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