Bakery, Cakes & Cupcakes, Cookies, Desserts, Pies, Tarts & Pastries

Red Velvet Whoopie Pies

18 Comments 09 February 2011

Red Velvet is my ultimate favorite kind of cake. Please, please be generous with the cream cheese frosting while we’re at it! No, more. More generous frosting! Now that we’ve established that I like frosting, let’s get down to the business of love.

Happy Valentine’s Day, folks! Or, you know, happiness for the upcoming one. Sis and I decided it would be fun to, for once, put out a themed recipe before the theme passes us by! Yes! We did it. And now that we have, it’s as if we’ve set  standard for ourselves. We’ll have to put up themed recipes for holidays like Easter, St. Patrick’s Day, Fourth of July…um, sure. I think I’ll just count us lucky for getting this one up!

Moving on, we decided to whip us up some whoopie pies and possibly even decorate ’em up all cute-like. I’d heard about these treats at some point last year, but never got around to them. Then the cooking guardian angel that is my mother-in-law bought me a whoopie pie pan and recipe book. The book is Whoopie Pies, and it’s by Sarah Billingsley and Amy Treadwell. It’s a darn cute book, and between it and the Wilton whoopie pie pan, I knew we’d have to make some sooner rather than later.

And then I saw the recipe. Red. Velvet. Which equals Heaven in my book. Oh yes. Let’s make you, little whoopies!

Red Velvet Whoopie Pies

Don’t be alarmed – we just made these things really red. The original recipe calls for a lot of cocoa (which makes them very brown and not at all red) and we cut it down a lot and added in more red food dye so as to achieve the true red velvet color. This was a suggestion put forth by the authors of the book. We loooooved how red the batter got. At this point we were adding in half the milk and half the dry ingredients to the creamed butter/sugar mix.

Red Velvet Whoopie Pies

Grab that prepped whoopie pie pan (or if you don’t have one, see below for alternate means of baking), and fill each with about two tablespoons of fluffy cake batter. Help it along by spreading the batter the the edge of each well.

Red Velvet Whoopie Pies

Peek-a-booooo! They’re. So. Red! This makes me so happy.

Red Velvet Whoopie Pies

While the whoopie cakes were a-baking, you made frosting! Well, we did. We made Lemon Mascarpone frosting! Yep, sure did. *lick*

Red Velvet Whoopie Pies

Then we got little hands to help, because everyone knows that cute, sweet treats are made so by cute, sweet little people.

Red Velvet Whoopie Pies

Cute, sweet treats like this.

Don't Be Fooled

That came from a sweetie like this!

Red Velvet Whoopie Pies

Sweetie worked very hard!

Red Velvet Whoopie Pies

And it shows.

Red Velvet Whoopie Pies

I love them decorated up for Valentine’s Day, but I also have a special liking for the simply made ones.

You can make these as low-key or as decorated as you want. Dust them with powdered sugar, pipe some decorative frosting on the tops, whatever you like. Me? It’s a good thing I tend to work a little messy when it comes to cakes. I kind of like ’em that way. They don’t have to be perfect, right? They do need to taste good, and oh man, these did taste good. So good that I daresay this could be the best red velvet cake I’ve tasted!

Red Velvet Whoopie Pies

from Whoopie Pies by Sarah Billingsley and Amy Treadwell

  • 2 1/2 cups all purpose flour
  • 1/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 tsp salt
  • 1/2 cup (1 stick) butter, unsalted, room temperature
  • 1/2 cup vegetable shortening
  • 1/2 cup (packed) brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ounce red food coloring (see notes)
  • 1 cup buttermilk
Position rack in center of oven; preheat to 375 degrees. Line 2 baking sheets w/parchment paper. (Or you could also use whoopie pie pans. I got some at Sur la Table’s website.)

Sift together the flour, cocoa powder, baking powder, and salt into a bowl or onto a sheet of wax paper.

In the bowl of a stand mixer fitted with paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and red food coloring and beat until just blended.

Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add remaining flour mixture and buttermilk and beat until completely combined.

Using a spoon, drop about 1 tablespoon of batter onto one of the prepped baking sheets and repeat,spacing them at least 2 inches apart. (If you use the whoopie pie pans, you’ll use two tablespoons of batter per well and spread them to the well edges with a knife.) Bake one sheet at a time for about 10 minutes or until cakes begin to brown. Remove from oven and let cakes cool on sheet for at least 5 minutes (whoopie pie pan cakes should cool in their wells for about 5-8 minutes) before transferring them to a wire rack to cool completely.

Makes about 48 two-inch cakes, or about 24 completed whoopie pies.

Lemon Mascarpone Filling

  • 2 -3 cups confectioners’ sugar (see notes)
  • 1/2 cup mascarpone chese, room temperature
  • 4 tablespoons butter, room temperature
  • 1 1/2 teaspoons lemon extract
  • 1 teaspoon grated lemon zest (optional)

Sift confectioners’ sugar onto a sheet of parchment paper. In the work bowl of a stand mixer fitted with a paddle attachment, beat together the mascarpone and butter. Add the sugar on low speed. Increase speed to medium and beat until fluffy, about three minutes. Add lemon extract and zest (if using) and beat until combined.

Spread the filling on one whoopie half using a regular knife or pipe it on if you prefer. Top with another whoopie half and you’ve got a whoopie pie!

Notes:

We used more red food coloring than the original recipe called for because we wanted ours to be very red. We suggest adding a little in at a time to see what level of red you prefer.

The original filling recipe calls for 3 cups confectioners’ sugar, but this was almost too sweet for us. If you don’t like frosting to be too sweet, maybe try 2 cups first, or less even, and up it should you prefer to.

You may also need to make additional frosting depending on how much you like to use.

According to the authors, whoopies don’t tend to travel well. I did take some in to work the next day and the cakes did stick to the wax paper I’d lined their box with. I think that’s because these little cakes do bake up very moist. Which is great for your taste buds, just not the appearance of the whoopies.

Since we used a cheese product in the filling, I did keep extras in the refrigerator.

Have fun making your whoopie pies!

Author

- who has written 346 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

18 Comments so far

  1. Penny says:

    Adorable! I can’t wait to show my daughter this post…she is going to love it!

  2. KMont says:

    Oh that’s awesome, Penny! I hope she enjoys the post. Will you make some? My daughter wants to make some more already. 😉 Even though she wouldn’t eat one. Little turd, lol.

  3. Penny says:

    What do you mean your daughter won’t eat them? If it has sugar in it, my daughter is all over it. We made little holiday whoopie pies with chocolate cakes, peppermint flavored icing, and then you dip them in crushed peppermint candies. I love that this one has lemony flavored frosting…I LOVE lemony stuff. We will def. make these….I’ll let you know how they come out!

    • KMont says:

      Kidlet is still in her picky eating stage. She thought the whoopies were great fun to make, but maybe the lemon in the frosting turned her off. Not sure! I’m betting if I made some chocolate ones she’d be all over ’em.

      I think the whoopie cookbook I’ve got has the peppermint ones in it!

  4. Oh yeah, I like a generous amount of frosting myself! The little heart sprinkles on the sides are too cute!

  5. KMont says:

    Sylvie, I love meeting other frosting lovers. 😀 And I had to get those sprinkles when I saw them. They worked out pretty good! 🙂

  6. Hilcia says:

    KMont these look super delicious! I’m going to try them for Cami (and for me). 😀 Too bad I missed this post for Valentine’s Day, but it’s never too late.

  7. Rowena says:

    Ooh, another recipe I have to try out. I’m loving your little helper. How cute is she? =)

    • KMont says:

      Thanks, Rowena! I only wish that she’d help us out more in the kitchen! Her attention span isn’t quite long enough lol. But when she does, we have fun.

  8. Kenneth says:

    Made these over halloween weekend! They were absolutely wonderful! I added a layer of chocolate ganache and made a slightly bigger batch of the frosting– all in all — the biggest hit of the party!

  9. Alena says:

    WOw! I can’t wait to show my daughter this post…she is going to love it!

  10. KMont says:

    Abbie, thought I’d replied to you earlier – blog must have eaten my comment! Thanks for pinning! 🙂


Trackbacks/Pingbacks

  1. Cooking Here For A Year (+ Tuna Salad) | Full Fork Ahead - June 28, 2011

    […] foods are fun foods! And delicious, too. Red Velvet Whoopie Pies with Lemon Mascarpone […]

  2. Red Velvet Whoopie Pies - Valentine's Day 2014 - January 11, 2014

    […] Source: Full Fork Ahead […]

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