Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

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Rated: 3
  • Makes: 30 servings
  • Prep 40 mins
  • Bake 5 mins per batch
  • Carb Grams Per Serving: 12


  • 2 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup 60% to 70% tub-style vegetable oil spread
  • 2/3 cup packed brown sugar or brown sugar substitute blend* equivalent to 2/3 cup brown sugar
  • 1/4 cup refrigerated or frozen egg product, thawed, or 1 egg
  • 1 1 - ounce bottle red food coloring
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk or fat-free sour milk** (or 2/3 cup buttermilk if using sugar substitute blend)
  • 1 cup frozen light whipped dessert topping, thawed
  • 1/4 cup light dairy sour cream
  • green or blue food coloring (optional)
  • 2 teaspoons powdered sugar (optional)


  1. Preheat oven to 375 degrees F. Line cookie sheets with parchment paper; set aside. In a medium bowl, combine flour, cocoa powder, baking soda, and salt; set aside.
  2. In large bowl, combine vegetable oil spread and brown sugar; beat with an electric mixer on medium speed until light and fluffy. Beat in egg, red food coloring, and vanilla. Alternately add flour mixture and buttermilk to egg mixture, beating on low speed after each addition just until combined.
  3. Using a rounded measuring teaspoon (about 2 level teaspoons), spoon batter on prepared cookie sheets, leaving 1 inch between rounds. Bake for 5 to 7 minutes or until tops are set. Cool cookies 1 minute on cookie sheets. Transfer cookies to wire racks; cool completely.
  4. For filling: In a small bowl, stir together 1/4 cup of the dessert topping and the sour cream. Fold in the remaining 3/4 cup dessert topping. If desired, tint with green or blue food coloring.
  5. Spread filling on the flat sides of half of the cookies. Top with the remaining cookies, flat sides down. If desired, sprinkle tops with powdered sugar.
  6. *Sugar Substitutes: Choose Splenda® Brown Sugar Baking Blend. Follow package directions to use product amount equivalent to 2/3 cup brown sugar. Increase buttermilk to 2/3 cup.
  7. *Sugar Substitutes: PER RED VELVET OR CHOCOLATE WHOOPIE PIE WITH SUGAR SUBSTITUTE: Same as above, except 75 cal., 66 mg sodium, 10 g carb. Daily Values: 1% calcium.
  8. *Sugar Substitutes: Exchanges: 0.5 other carb.
  9. *Sugar Substitutes: Carb Choices: 0.5


  • ** To make 1/2 cup sour milk, pour 1-1/2 teaspoons lemon juice or vinegar into a 1-cup glass measure. Add enough fat-free milk to make 1/2 cup total liquid; stir. Let stand for 5 minutes before using. (For 2/3 cup sour milk, use 2 teaspoons lemon juice or vinegar and enough fat-free milk to make 2/3 cup total liquid.)


  • Chocolate Whoopie Pies: Prepare as directed above, except omit red food coloring.

Nutrition Facts Per Serving:

Servings Per Recipe: 30
PER SERVING: 82 cal., 3 g total fat (1 g sat. fat), 1 mg chol., 65 mg sodium, 12 g carb. (5 g sugars), 1 g pro.

Diabetic Exchanges

Other Carb (d.e): 1; Fat (d.e): 0.5