cookies turned out great and really yummy. I had a problem with the filling - I spread it btwn the cookies and it got over everything - the cookies, my hands, it ran down the sides of the cookies. These were the messiest cookies I have ever made. Not sure if my filling should have been more firm/thick? It was runny but gooey. They made the tops of the cookies slip off and they would stay put when I tried to fix them. But I wrapped them up and gave them away anyway for Valentine's. People loved them - just needed to excuse the messy look to them.
Mini Red Velvet Whoopie Pies
Make Valentine's Day memorable with homemade Mini Red Velvet Whoopie Pies for your special someone.
More From Allyou
Bake: 9 Minutes
Chill: 20 Minutes
- Calories: 162
- Fat: 8g
- Saturated fat: 5g
- Protein: 2g
- Carbohydrate: 22g
- Fiber: 1g
- Cholesterol: 30mg
- Sodium: 104mg
- 2/3 cup sour cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 3 tablespoons unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 1-oz. bottle red food coloring (reserve 1 or 2 drops for filling)
- 5 tablespoons unsalted butter, at room temperature
- 1/2 cup confectioners' sugar
- 1 tablespoon light corn syrup
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 3/4 cup Marshmallow Fluff
- 1 to 2 drops red food coloring
- 1. Make cookies: Preheat oven to 375ºF. Line 2 large baking sheets with parchment. In a bowl, whisk sour cream, egg, vanilla and vinegar.
- 2. In a large bowl, whisk flour, brown sugar, cocoa powder, baking soda and salt, breaking up lumps of sugar. Add butter and beat with an electric mixer on low until butter pieces are no larger than small peas. Stir in sour cream mixture and mix on low speed until moistened. Add food coloring; beat on low until incorporated, then beat on medium-high until well combined, scraping down sides of bowl periodically.
- 3. Using a small ice cream scoop, drop batter onto baking sheets, 2 1/2 inches apart. Bake cookies, 1 sheet at a time, until tops are cracked, 8 to 9 minutes. Remove from oven; let stand for 5 minutes. Transfer cookies to a wire rack to cool. Repeat with remaining batter.
- 4. Make filling: In a bowl, beat butter and sugar with an electric mixer on low until combined. Beat in corn syrup, vanilla and salt. Stir in Fluff and food coloring. Beat on high speed until light, about 2 minutes. Refrigerate for 20 minutes.
- 5. Spread a rounded teaspoon of filling onto flat side of a cookie and sandwich with another cookie. Repeat with remaining cookies and filling.
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