Red Velvet Whoopie Pies

This recipe is a long time coming! The last two years I felt like I was running a Whoopie pie sweat shop out of our house because every home stand Scott had me making these things so he can bring them to the club house. I try not to make them because when I do we just binge on them! You can make these any size you want. I went from 2 inch rounds to an inch round so we have more! 

Here’s what you’ll need:

2 Cups All-purpose flour

3 Tbsp Hershey’s Cocoa powder

1/2 tsp Baking soda

1/2 tsp salt

1/4 Cup Unsalted butter (1/2 stick) softened

1/4 Cup Vegetable oil

1 Cup granulated sugar

1 Large egg

1 tsp Vanilla Extract

1 tsp White distilled vinegar

2/3 Cup Buttermilk (room temperature)

2 Tbsp Red food coloring (1 oz bottle)

8 oz Cream cheese, softened

1/4 Cup Unsalted butter (1/2 stick) softened

1/2 tsp Vanilla Extract

1/8 tsp salt

2 Cups confectioners’ sugar

Preheat oven 350 with racks in upper and lower third. Line two baking sheets with parchment paper. I like to cut the parchment paper so it fits perfectly and lays flat on the baking sheet, if not take some batter and place it directly on the corners of the baking sheet and press the parchment paper against it so it lays flat.

Whisk together flour, cocoa powder baking soda, and salt in a bowl.

Beat butter, oil, and sugar with an electric mixer until combined well, about 2 minutes. Beat in egg, vanilla, and vinegar.

Reduce speed to low and alternatively mix in flour and buttermilk in batches, beginning and ending with the four until combined.

Add the red food coloring and mix on low speed until thoroughly combined.

Spoon 2 tablespoon mounds of batter 2-inches apart on lined baking sheets. TIP: Using a piping bag or a large ziplock bag with a corner cut off, pipe the batter onto the baking sheets. Alternatively, you can use a small ice cream scoop to spoon the batter into the baking sheets in order to make even rounds.

Bake, switching positions of baking sheets halfway through baking, 8 to 10 minutes.

Slide parchment with rounds onto wire racks to cool completely.

Make filling:

In a bowl soft salt and confectioners sugar. Beat together cream cheese, butter, vanilla, salt, and sugar until creamy. Using a piping bag or a ziplock bag with a corner cut off, pipe about a tablespoon or two of icing on the flat side of one round and sandwich with the flat side of another round. I try to match two pies that are the same size so they look uniform and identical.

Refrigerate for up to 3 days but bring to room temperature before serving.




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