written by Becky
Two Different Red Velvet Whoopie Pies with Cream Cheese Filling
I admit it, I have two pairs of shoes that are almost identical but one pair is black and one pair is white. This may seem like a good idea but what pair do you wear with a black and white dress? Or do you wear the fabulous red strappy ones instead? Here is my problem: I have trouble making decisions with some things. I have actually gone on vacation with 12 pairs of shoes (10 day vacation) and took pictures of my feet in each pair just to prove that I in fact did wear every pair. I know this may seem weird to some of you but I have some great shoes that I don’t get to wear frequently so instead of choosing which ones I want, I just take all of them!
I have the same problem with recipes: when you have two whoopie pie books and each has a Red Velvet recipe, which one do you choose?? That was my dilemma when I decided that I wanted to make them. I had made one recipe about 6 months ago but how do you compare that recipe to a different one without trying them simultaneously? Well to me the answer was simple: make both!
Any time I take Red Velvet somewhere people always ask what exactly the flavour is supposed to be. Generally it is described as a vanilla cake with a touch of cocoa plus some food colouring to give it the signature red-brown colour (although apparently you can you use beet puree but I haven’t tried it yet) . The reaction of the buttermilk with the vinegar (yes, there is vinegar in the cake) enhances the bright colour. Interestingly, as I just found out, before Dutch process cocoa became available the red colour was more pronounced because the cocoa was less alkaline. Since the description of the cake isn’t that impressive, I must point out that it is all about the moist and tender crumb. It really is a delicious cake!
First is the recipe from “Whoopies!” (on the left in the picture). This one was sort of interesting because you mix the red food colouring with the buttermilk, vanilla and vinegar in a bowl prior to adding it to the whoopie batter. I am not sure exactly what this does though. Regardless, this recipe makes what I think of as a more traditional Red Velvet crumb and a brighter red colour. Here’s the recipe:
Red Velvet Whoopie Pies I (makes 20 medium sized Whoopie Pies)
1/2 cup buttermilk
- 1/2 tsp vanilla
- 1/2 tsp red paste food colouring
- 1 1/2 tsp white vinegar
- 1/2 cup butter, softened
- 1 cup white sugar
- 1 egg
- 2 cups flour
- 1 tbsp cocoa
- 1/2 tsp baking soda
- 1/4 tsp salt
- Preheat oven to 375°. Line baking sheets with parchment paper
- In a small bowl, stir together buttermilk, vanilla, red food colouring, and vinegar.
- Beat together butter and sugar until light and fluffy. Add the egg and beat more.
- In a different bowl, whisk together flour, cocoa, baking soda andsalt. Alternating with the buttermilk mixture, add to the butter/sugar (start and end with the dry ingredients).
- Scoop, pipe or spoon the batter onto the baking sheets.
- Bake 10-12 minutes. They are done when you can push lightly on the top and the whoopie pies spring back and don’t leave a dent.
- Allow to cool on the sheet a few minutes and then transfer to a rack to cool completely.
- Fill with Cream Cheese Filling recipe provided at the end.
Red Velvet Whoopie Pies II (makes 30 medium sized Whoopie Pies)
This recipe is adapted from the Whoopie Pies cookbook (shown on the right above). Although most testers said they prefer this recipe, I think it is actually because the cake is chocolate’ier and denser rather than it being more “Red Velvet-Like”. I still haven’t really decided which one I prefer. I guess it depends what you are looking for.
3 cups flour
- 1/4 cup cocoa
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup butter, room temp
- 1/2 cup brown sugar
- 1 cup white sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 tsp red gel paste
- 1 cup buttermilk
- Preheat oven to 350° and line baking sheets with parchment paper.
- Whisk together flour, cocoa, baking powder, baking soda and salt.
- Beat together butter and sugars until fluffy and smooth, about 5 minutes. Add the eggs one at a time and then the vanilla and red food colouring.
- Add the flour mixture and buttermilk alternatively starting and ending with the flour mixture. Beat until combined.
- Using a spoon, scoop or piping bag, put about 1.5 Tb per cookie.
- Bake 8-10 minutes (or until the cakes spring back when lightly pressed)
- Allow to cool a few minutes on the cookie sheet before transferring them to a rack to cool completely.
- Fill with Cream Cheese Filling
Cream Cheese Filling
- 1 pkg (8oz) cream cheese, room temp
- 1/2 cup butter, room temp
- 1 tsp vanilla
- 3 cups icing sugar