Red Velvet Whoopie Pies – They’re Not Just For Valentines Day!

So, the last few weeks have been pretty crazy for me, which once again has resulted in a lack of posts.  Eeek!  Even though I can’t post, it doesn’t mean I’ve stopped baking!  And once again our computer stopped working.  The hard drive basically died, which meant I was without a computer for an entire week – all my baking pictures were on it, so there wasn’t much I could do.  Luckily we’ve got it repaired which will tied me over until get my brand new Mac Book Pro in a week or so!!!   

 So, as you can probably tell by some of the sprinkles I used, I had intended for these Red Velvet Whoopie Pies to be up in time for Valentines Day – which obviously didn’t happen.  Now, I do know that Red Velvet Whoopie Pies were extremely popular this Valentines day, so perhaps a lot of you got a bit sick of seeing one Red Velvet Whoopie Pie after another.  Hopefully you’ve all had a break from them, and won’t moan and groan when you see these! 

I’d wanted to make Red Velvet Whoopie Pies for ages, and since Red Velvet cupcakes are my husbands absolute favourite, I thought it would be quite fitting I make him these for Valentines Day.  This recipe made about 18 whoopie pies, and we froze some since we couldn’t eat them all at once.  It’s now 2 weeks later, and my husband is still sneaking these from the freezer and they taste exactly the same as the day I made them. 

The original recipe (from Better Homes and Gardens) called for a basic cream cheese frosting filling, but I wanted to try my hand at doing a traditional marshmallow fluff filling with a cream cheese twist.  These whoopie pies looked beautiful with their bright and vibrant red colour.  Normally in the UK I think their red colour may have scared off a lot of people – especially parents, as food colourings are commonly frowned upon here.  It’s very hard to find any kind of vibrantly coloured decorating sprinkles or sugars here, as most of them are made with natural colourings and as a result their colours are very muted and bland.  Because of this I end up buying most of my sprinkles in North America whenever I get the chance to go back.  Even the smarties here (FYI: they don’t have chocolate smarties in the US, but they’re very similar to M&M’s) are now made with natural colourings, and as a result not only are they far less vibrant than the Canadian smarties, but the UK ones also taste different!  The yellow smarties taste a like lemon, and the orange ones of orange.  I really don’t like them because they all taste a bit fruity due to their natural colourings. Basically, I’m a fan of the saying “everything in moderation”.  One or two of these bright red whoopie pies isn’t going to kill you, and I don’t think they’ll make your kids go crazy either, but if you’re not a fan of the added food colouring, then feel free to leave it out.  The whoopie pies will taste exactly the same – bright red or not. 

Red Velvet Whoopie Pies

2 Cups (250g) Flour (plain/all purpose)
2 Tbsp Cocoa Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 Cup (114g) Butter, softened
1 Cup (200g) Packed Brown Sugar
1 Egg
1 tsp Vanilla
1/2 Cup (125ml) Buttermilk
2 1/2 Tbsp Liquid Red Food Coloring  

1. Preheat oven to 375°F (175°C). Lightly grease 2 baking sheets, or line with parchment paper and set aside. In medium bowl combine the flour, cocoa powder, baking soda, and salt; set aside. 
2. In large mixing bowl beat the butter on high speed for 30 seconds. Add in brown sugar and beat until light and fluffy. Beat in the egg and vanilla. Combine the food colouring and buttermilk  together in a measuring cup.  Alternating between the buttermilk mixture and the flour mixture, add in each to the brown sugar and egg mixture, making sure to beat after each addition until just combined.  
3. Pour your batter into a piping bag and pipe your whoopie pies onto your cookie sheets.  You can also spoon the batter in 1- or 2-inch rounds, about 1/2-inch high on prepared baking sheets, allowing 1.5 inches between each round. 
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely before filling. 

Fluffy Marshmallow Cream Cheese Filling

1/4 Cup Vegetable Shortening, such as Crisco or Trex
1/4 Cup Cream Cheese
2 1/2 Cups (315g) Icing Sugar
1/2 Cup Marshmallow Fluff
1/2 tsp Vanilla 

1. Beat the vegetable shortening on high speed for 30 seconds. Add in marshmallow fluff and vanilla, and beat for another 30 seconds until combined with the shortening. 
2. Gradually beat in the icing sugar until it’s all incorporated into the marshmallow fluff mixture.  
3. Fill your whoopie pies using a piping bag or spoon, and sandwich a dollop of filling between 2 whoopie pies.   

* After filling all of my whoopie pies, I found the marshmallow filling to be a tad on the soft side.  I’d suggest you have some extra icing sugar on hand in case you’d like to add in a bit extra in order to make your filling a little more stiff. 

I chose to sprinkle the edges of my whoopie pies with sprinkles.  You can choose whatever type of sprinkles and sanding sugars you like.  Simply hold your whoopie pies over a plastic container (the sprinkles will bounce off of glass!) and shake your sprinkles onto the filling so they stick.  Any unused sprinkles will fall into your container for you to save and use again.

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  1. Bev says

    They look absolutely beautiful, I’m going to make some right now. Thank you for including the metric measurements, as a European person I find all the Cup stuff really confusing.

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