I’m having a little bit of a red velvet takeover on this blog. After making the Red Velvet Crinkle Cookies, I knew I wanted to make a Whoopie Pie version perfect for the holidays, specifically Red Velvet Peppermint Whoopie Pies! In case you don’t know what a whoopie pie is, they are cake-like cookies with creamy goodness sandwiched in between. They are quite popular in the Philadelphia area due to the influence of the Pennsylvania Dutch. In fact, I had whoopie pies at my wedding (along with cannolis and cupcakes)!
Whoopie pies are a lot easier to make than they look (I promise). These little guys are filled with a peppermint cream cheese filling, so they will get you right in the holiday spirit in no time!
Ingredients (makes 12 whoopie pies):
Red Velvet Cookies (makes 24 cookies):
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup brown sugar, packed
- 1 large egg
- 2/3 cup whole milk
- 1 tablespoon white vinegar
- 1 tablespoon vanilla extract
- 1 (0.67 oz) tube gel red food coloring, about 1 tablespoon
- 2 cups flour
- 3 tablespoons unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Peppermint Cream Cheese Filling:
- 2 (8 oz) blocks cream cheese, at room temperature
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 3 cups confectioners sugar
- 1 teaspoon peppermint extract
- 1/8 teaspoon salt