Thursday, December 20, 2012

Red Velvet Whoopie Pies

I've been wanting to do some whoopie pies for a while, and I thought red velvet would be lovely for Christmas! And, oh, were these tasty! They feature classic red velvet flavors, but in a different vehicle. These little hand-held "pies" are perfect for giving as a gifts (no forks required!). In retrospect, I wish I had made them a little smaller, but in my directions, I'll let you know what I did, and how to make them smaller, if you wish.

If you're looking for a unique, delicious treat for Christmas (or anytime), these are perfect to add to your "to-bake" list...


* 2 cups flour
* 1/2 cup cocoa powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt

* 1 stick (8 tablespoons) butter, room temp
* 1 cup sugar
* 1 large egg
* 2 tablespoons red food coloring
* 1 1/2 teaspoons vanilla
* 1 cup buttermilk

* 8 ounces cream cheese, room temp
* 2 tablespoons butter, room temp  
* 2 1/2 cups confectioners' sugar, sifted
* 1 teaspoon vanilla

Cake Directions
* Before you start baking, note all of the room temp ingredients above so you can get them out of the fridge about an hour before! Also, I like my buttermilk and eggs to be room temp as well (but not necessary). 

* Preheat oven to 400F.
* In a medium-sized bowl, whisk together the dry ingredients (first four ingredients). Set aside.
* In a large bowl, beat the sugar and butter together until light and fluffy (about 2 minutes).
* Mix in the egg, food coloring, and vanilla.
* Alternately mix in the dry ingredient mixture and the buttermilk, beginning and ending with the dry ingredient mixture (until just combined).
* To make the cake ("pie" top/bottom), I traced a 2 1/2 inch cookie cutter on parchment paper, and spooned/pipped about 1/4 cup mixture into the circle. (The parchment paper also makes it much easier to lift off the baking sheet.) I would go with 1 1/2 - 2 inches because I would have liked them to be smaller, and to have had more to share, but adapt to your preference! Make the circles about 2 inches apart. 
* Cool completely on a wire rack before filling.

Filling Directions 
* Beat the cream cheese and butter together until smooth.
* Slowly beat in the confectioners' sugar.
* Stir in the vanilla.

* Spread the cream cheese filling onto the flat side of the cooled cake, and top with another one. That's it!!
* I like to eat them after they've been in the fridge for at least 30 minutes (I think the filling tastes better cold), but they are fine room temp as well!

* Now, enjoy some FRESH for the holidays...

Recipe adapted from here.


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  2. Yours turned out perfectly!!! Thanks for linking to mine :) Merry Christmas!

    1. Thank you, and you're quite welcome; appreciate the inspiration! Happy Holiday Baking!! :)

  3. Um, yeah, those look AWESOME!! Well done Leah ! Merry Christmas and all the best for the New Year!!

  4. Yummy!!! I have never made whoppie pies! Yours looks amazing!!! I have to make these over holiday break!!! Have a wonderful weekend!!

  5. I have never had or baked a whoopie pie. Maybe it's time to try one. Thanks for sharing on foodie friends friday,
    Your co-host from Nosh My Way,
    PS don't forget that you must link your recipe back to

  6. These look delicious! Thanks for sharing on Foodie Friends Friday Linky Party. Please remember to link you recipe back to and visit us today to vote for your favorite recipes!

  7. These look perfect. Thanks for sharing on Foodie friends Friday. I hope that you will join us again next week.