Description
Soft red velvet cookie sandwiches filled with tangy cream cheese frosting. A simple, festive Valentine’s dessert made with cake mix that’s rich, creamy, and ready in under 40 minutes.
Ingredients
1 tsp red food coloring paste
0.53 oz black cocoa powder
6 fl oz buttermilk (room temperature)
2 tsp white vinegar
1 tsp vanilla extract
4 oz unsalted butter (softened)
7.05 oz sugar
1/4 tsp baking soda
1 tsp kosher salt
9.87 oz all-purpose flour
1/2 tsp baking powder
1 egg (room temperature)
6 oz cream cheese (chilled)
4 oz unsalted butter (softened)
6 oz powdered sugar (sifted)
Instructions
1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In one bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.
3. In another container, combine buttermilk, vinegar, and red food coloring.
4. Cream softened butter and sugar together until fluffy. Add egg and vanilla and mix well.
5. Add half the dry ingredients, then pour in the buttermilk mixture, followed by the rest of the dry ingredients. Mix gently.
6. Pipe 2-inch circles onto parchment-lined sheets. Smooth peaks if needed.
7. Bake for about 8 minutes. Let cookies cool completely on the baking sheets.
8. Beat cream cheese and butter until smooth. Add powdered sugar gradually until creamy.
9. Pair up cookies by size. Pipe frosting onto one and sandwich with another. Serve chilled or at room temperature.
Notes
Use room temperature butter, eggs, and buttermilk for even mixing.
Avoid overmixing the batter or overbaking the cookies.
Keep cream cheese cold and avoid overbeating to prevent soft frosting.
Store in an airtight container in the fridge for up to 5 days or freeze up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 8 minutes
- Category: Valentine's Day Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 mini whoopie pie
- Calories: 2800–3000 (entire recipe)
- Sugar: 350–370 g
- Sodium: 1 tsp kosher salt
- Fat: 150–160 g
- Saturated Fat: 70–80 g
- Unsaturated Fat: 80–90 g
- Trans Fat: 0 g
- Carbohydrates: 350–370 g
- Fiber: 2–3 g
- Protein: 30–40 g
- Cholesterol: 1 egg