Red Velvet Whoopie Pies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Woman's Day Kitchen
Tiny, cakey, cream-filled — and the perfect hue to jazz up your holiday dessert table — these sweet whoopie pies are a festive treat.
Ingredients
- 1 3/4 c. all-purpose flour
- 1/2 c. unsweetened cocoa
- 1/2 tsp. baking soda
- 1/2 tsp. kosher salt
- 1 c. packed light brown sugar
- 1/2 c. unsalted butter
- 2 large eggs
- 1 tsp. pure vanilla extract
- 1 tbsp. liquid red food coloring
- 1/2 c. buttermilk
- 8 oz. cream cheese
- 1 c. marshmallow cream
- Red and white pearlized sanding sugars
Instructions
- Heat oven to 375 degrees F. Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa, baking soda, and salt.
- Using an electric mixer, beat the sugar and butter in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs, then the vanilla and food coloring. Alternately add the flour mixture and buttermilk, mixing just until incorporated.
- Drop level tablespoons of the batter onto the prepared baking sheets, spacing them 2 inches apart. Bake until the tops are set and spring back when lightly pressed, 6 to 8 minutes. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack and let cool completely.
- While the cookies cool, using an electric mixer, beat the cream cheese until smooth. Add the marshmallow cream and beat until fluffy, about 3 minutes. Spread 1 level tablespoon of filling onto half of the cookies, then sandwich with the remaining cookies. Sprinkle sanding sugar around the edges of the whoopie pies. Serve immediately or refrigerate, in a single layer, covered, for up to 5 days. Bring to room temperature before serving.
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