Deliciously soft and cake-like chocolatey Red Velvet Whoopie Pies are sandwiched together with vanilla-bean spiked cream cheese frosting. You’ll need a tall glass of milk to finish one of these!
Have you ever made Red Velvet Whoopie Pies before? You have to make them this Christmas if you’ve never tried them before! The red colour make them so seasonally appropriate.
My Red Velvet Whoopie Pies are fluffy yet dense, a little chocolatey and full of sinfully thick and smooth cream cheese frosting. The tangy cream cheese frosting is what really puts these over the top! I’ve tried my hand at red velvet whoopie pies a few times before but never gotten them quite perfect enough to share with you. These ones really are amazing!
Ingredients wise, these whoopie pies are similar to a red velvet cupcake. Butter, sugar, eggs, flour. Where Red Velvet differs is that a combination of vinegar, buttermilk and bicarbonate of soda is used as the rising agent. Both the vinegar and the buttermilk activate the bicarbonate of soda to help the cakes rise. Although it’s pretty odd to add vinegar to cakes, don’t worry – you can’t taste it!
Although these Red Velvet Whoopie Pies are pretty delicious on their own, they really come into their own when paired with cream cheese frosting (as does everything red velvet!). My foolproof Cream Cheese Frosting is incredibly thick, smooth and luscious and just what you need here! Fresh lemon juice gives it a delicious tang, what while it doesn’t make it lemony, cuts through the richness a little. It’s my favourite cream cheese frosting and will give you perfect, incredibly thick results every time – no lumps!
Uhr, they’re also the size of big macs so I’d recommend making yours a little smaller.
- 120g unsalted butter, very soft
- 200g light brown sugar
- 1 large egg
- 120ml buttermilk
- 1 tbsp vanilla bean paste
- 350g plain flour
- 40g plain chocolate, melted
- 2 heaped tbsp cocoa powder
- 1/2 tsp bicarbonate of soda
- 1 tbsp white wine vinegar
- pinch salt
- 1 tsp red gel food colouring (Sugarflair, Wilton, or Americolor)
- One batch of my foolproof cream cheese frosting
- First, prepare three large baking sheets with greaseproof paper or non-stick baking mats and preheat your oven to 170C/gas mark 4/325F.
- In a stand mixer or by hand, combine the sugar and butter and beat until very light and fluffy. Beat in the egg and vanilla bean paste until thoroughly combined.
- Next, and in a seperate bowl, combine the flour, cocoa powder, and salt, and give the mixture a thorough whisk to remove any lumps. Add the flour mixture and buttermilk to the butter sugar mixture, alternating between the two until it's all combined.
- Add a full teaspoon of the red gel food colouring to the mixture - it should be a very very bright red (see photo). Beat in, adding more food colouring if necessary. Finally, combine the bicarbonate of soda and white wine vinegar in a small bowl or glass (it will fizz up) and then add it quickly to the mixture.
- Using a small ice cream scoop or a heaped tablespoon, deposit rounds of the mixture onto your baking trays. They do need to be very round now if they're going to bake up round, so wet either your fingertips or a teaspoon and use it to shape them as round as possible.
- Bake for 10-13 minutes, until they rise back when prodded (gently!). Remove from the oven and allow to cool completely on the baking tray, then carefully peel off.
- Sandwich together with the cream cheese frosting, partnering up whoopie pies of a similar size.
To scoop perfectly round and even whoopie pies, I like to use a small ice cream scoop like this one – about an inch in diameter. If you don’t have one, just use form two tablespoons of the mixture into a circle using your fingertips dipped in a little water or the back of a teaspoon.
I hope you enjoy eating these this Christmas!