RED VELVET CAKE FILLING RECIPES

Name: Red Velvet Whoopie Pies
Prep time: 40 min
Cook time: 10 min
Total time: 50 min
Yield: 2 dozen.
Ingredients: 3/4 cup butter, softened; 1 cup sugar; 2 large eggs, room temperature; 1/2 cup sour cream; 1 tablespoon red food coloring; 1-1/2 teaspoons white vinegar; 1 teaspoon clear vanilla extract; 2-1/4 cups all-purpose flour; 1/4 cup baking cocoa; 2 teaspoons baking powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 2 ounces semisweet chocolate, melted and cooled; FILLING:; 1 package (8 ounces) cream cheese, softened; 1/2 cup butter, softened; 2-1/2 cups confectioners' sugar; 2 teaspoons clear vanilla extract; TOPPINGS:; White baking chips, melted; Finely chopped pecans

More about "red velvet cake filling recipes"

RED VELVET WHOOPIE PIES RECIPE: HOW TO MAKE IT

Red Velvet Whoopie Pies Recipe: How to Make It image

Everyone gets a kick out of this fun take on the popular red velvet cake. Take a shortcut and use packaged cream cheese frosting for the filling. —Judi Dexheimer, Sturgeon Bay, Wisconsin

Provided by Taste of Home

Categories Desserts

Total Time 50 minutes

Prep Time 40 minutes

Cook Time 10 minutes

Yield 2 dozen.

Number Of Ingredients 21

Ingredients

3/4 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1/2 cup sour cream
1 tablespoon red food coloring
1-1/2 teaspoons white vinegar
1 teaspoon clear vanilla extract
2-1/4 cups all-purpose flour
1/4 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 ounces semisweet chocolate, melted and cooled
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2-1/2 cups confectioners' sugar
2 teaspoons clear vanilla extract
TOPPINGS:
White baking chips, melted
Finely chopped pecans

Steps:

Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream, food coloring, vinegar and vanilla. In another bowl, whisk flour, cocoa, baking powder, salt and baking soda; gradually beat into creamed mixture. Stir in cooled chocolate., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake 8-10 minutes or until edges are set. Cool on pans 2 minutes. Remove to wire racks to cool completely., For filling, in a large bowl, beat cream cheese and butter until fluffy. Beat in confectioners’ sugar and vanilla until smooth. Spread filling on bottom of half of the cookies; cover with remaining cookies., Drizzle with melted baking chips; sprinkle with pecans. Refrigerate until serving.
Freeze option: Freeze cookies in freezer containers. To use, thaw cookies in covered containers. Fill and decorate as directed.

Nutrition Facts : Calories 272 calories, FatContent 15g fat (9g saturated fat), CholesterolContent 56mg cholesterol, SodiumContent 199mg sodium, CarbohydrateContent 32g carbohydrate (22g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

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