Now, if you’re like me and you’ve got a household full of picky eaters, don’t worry. The moist, red cookie-cakes paired with that creamy filling hit all the right notes. And the best part? You don’t need to be a baking whiz to pull this off. The recipe is straightforward, with each step leading you to a mouth-wateringly delicious result that you’d swear was plucked right out of a fancy bakery.
Baking these Red Velvet Whoopie Pies is not just about satisfying a sweet tooth; it’s about creating memories. Whether it’s the first bite that makes the kiddos’ faces light up or your partner complementing the perfect balance of flavors, these whoopie pies bring joy to simple moments. Trust me, bringing these beauties to the table will make YOU the star of any gathering.
So, roll up your sleeves, preheat that oven, and let’s get baking. Before you know it, the warmth from your kitchen will spread throughout your home, bringing with it the promise of a treat that’s both nostalgic and new. Here’s how to create this scrumptious dessert that’ll have your family asking for them again and again.
How to Make Red Velvet Whoopie Pies
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Ingredients:
- 2 1/2 cups all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon apple cider vinegar
- 2 tablespoons red food coloring
- 1/3 cup canola oil
- 1/2 cup buttermilk, at room temperature
- 1 batch of cream cheese filling (recipe below)
- Powdered sugar, for serving
Cream Cheese Filling:
- 6 tablespoons unsalted butter, softened
- 8 oz full-fat cream cheese, softened
- 2 1/2 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Directions:
- Gather all your baking essentials to get started. In a mixing bowl, whisk together the flour, cocoa, baking soda, powder, and salt.
- In a stand mixer, cream the unsalted butter with both sugars until light and fluffy.
- Add the egg, egg yolk, vanilla extract, and apple cider vinegar, blending until well combined.
- Introduce the red food coloring, mixing on low speed until the batter is evenly colored.
- Combine canola oil and buttermilk in a measuring cup.
- Alternately add one-third of the flour mix to the wet ingredients, followed by half of the buttermilk mix. Blend until smooth, continuing through the flour and buttermilk, ending with the flour. Chill the batter for 15 minutes.
- Preheat oven to 350°F. Line two baking trays with parchment paper. Scoop tablespoons of batter onto the sheets, keeping a distance between each.
- Bake for about 9-12 minutes, rotating pans midway, until a toothpick comes out clean. Allow to cool on a wire rack.
- Meanwhile, prepare the filling. Blend softened butter and cream cheese until smooth. Add powdered sugar gradually, mixing to a creamy texture. Stir in vanilla and salt.
- Assemble the whoopie pies by spreading one or two tablespoons of filling between two cookies. Dust with powdered sugar and relish every bite!
Ingredient Substitutions:
If you’re out of buttermilk, mix half a cup of milk with half a tablespoon of lemon juice or vinegar as a substitute. For a dairy-free option, vegan butter and cream cheese can replace the traditional ones without compromising flavor. Whole wheat pastry flour can also be used for a healthier twist.
Serving Suggestions:
These whoopie pies are best served slightly chilled with a dusting of powdered sugar on top. Pair them with a scoop of vanilla ice cream or a classic cup of milk for a deliciously sweet experience. If you’re hosting a gathering, pair them alongside a pot of freshly brewed coffee or tea.
Seasonal Variations:
Incorporate seasonal fruits like raspberries or strawberries into the cream cheese filling for a spring or summer twist. In the fall, add a sprinkle of cinnamon or nutmeg to the batter to complement the cozy autumn vibes. Tailoring flavors to seasons makes the recipe feel fresh year-round.
Cooking Tips:
Ensure your butter and cream cheese are thoroughly softened for a lump-free filling. If you’re short on time, use a piping bag to fill the pies for a cleaner finish. Chilling the batter helps it firm up, making the pies rise beautifully. Avoid overmixing as this can make the pies dense.
Storing Suggestion:
These whoopie pies should be stored in an airtight container in the refrigerator for up to five days. If you’re planning to keep them longer, consider freezing them. Just wrap each whoopie pie tightly in plastic wrap and place them in a freezer bag. Defrost them in the refrigerator before serving.
FAQ:
What is the origin of Whoopie Pies?
Whoopie pies are classic American treats that have roots in the Pennsylvania Amish community. Traditionally, they are made with two soft cookies and a creamy filling. The name supposedly comes from the exclamation of joy when seeing these delightful cakes!
Can I use a different type of food coloring?
Absolutely! While liquid red food coloring is typical, gel food coloring is a great alternative. It requires even less quantity for vibrant color and doesn’t alter the texture of the batter. Feel free to experiment with other colors for festive themes.
Can I make these gluten-free?
You sure can! Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend available at most grocery stores. Ensure that your cocoa powder and other ingredients are gluten-free to cater to dietary requirements without compromising taste.
What is the best way to soften cream cheese and butter?
Leave them at room temperature for about 30 minutes before starting. If you’re in a hurry, cut them into smaller pieces for faster softening. For a quicker approach, microwave them for short 10-second bursts, checking often to prevent melting.
How do I prevent whoopie pies from spreading too much?
Chilling the batter for at least 15 minutes before baking helps them hold their shape. Also, using parchment paper ensures even heat distribution and minimizes spreading. A proper measuring of flour also aids in maintaining the right consistency.
Can I add nuts to my Red Velvet Whoopie Pies?
Indeed! Chopped pecans or walnuts can be a delightful addition to this recipe, either within the batter or as a garnish. They offer a delightful texture contrast to the soft cake and creamy filling. Be sure to toast them lightly for enhanced flavor!
Red Velvet Whoopie Pies
Ingredients
- 2 1/2 cups all-purpose flour
- 1/4 cup Dutch-processed cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1/2 teaspoon apple cider vinegar
- 2 tablespoons red food coloring
- 1/3 cup canola oil
- 1/2 cup buttermilk at room temperature
- 1 batch cream cheese filling recipe below
- 1 sufficient powdered sugar for serving
- 6 tablespoons unsalted butter softened
- 8 oz full-fat cream cheese softened
- 2 1/2 cups confectioners' sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions
- In a spacious bowl, assemble all your necessary ingredients to get started on your baking adventure.
- Begin by mixing the flour, cocoa powder, baking soda, baking powder, and salt in a bowl until well combined.
- Using a stand mixer, cream the butter together with the granulated and brown sugars until the mixture is light and airy.
- Add in the whole egg and the egg yolk, followed by the vanilla extract and apple cider vinegar, mixing until you achieve a cohesive batter.
- Incorporate the red food coloring, mixing on low speed until the batter reaches a consistent color.
- In a separate container, blend the canola oil with buttermilk.
- Gradually fold a third of the dry flour mix into the wet ingredients, followed by half of the buttermilk blend, continuing until all ingredients are well mixed, starting and finishing with flour. Cover the batter and refrigerate for about 15 minutes.
- Preheat your oven to 350°F and line two baking sheets with parchment paper. Use a scoop to place tablespoonfuls of batter onto the sheets, making sure to leave adequate space between each dollop.
- Bake them for 9 to 12 minutes, switching the positions of the pans halfway through, until a toothpick inserted in the center comes out clean. Allow them to completely cool on a wire rack.
- While the cookies cool, prepare the cream cheese filling by beating the softened butter and cream cheese together until smooth, then gradually incorporate the powdered sugar until creamy. Finish by mixing in the vanilla and salt.
- To create the whoopie pies, spread one or two tablespoons of the cream cheese filling between two cookies and dust with powdered sugar before serving. Savor every bite!
