Oh red velvet whoopie pies! So yummy. Of course I grew up hating red velvet cake because I was such an odd child with a dreadfully picky palate. I loved the cake but hated the cream cheese frosting. The first time I had red velvet cake was when my family would travel to Columbus, Georgia, my dad’s hometown. I’d never seen red cake before and it was three layers of red and white yummi-ness. I was excited to get a huge slice but once I did I was disgusted by the cheesy frosting. I couldn’t imagine what sick and twisted person decided to ruin a beautiful slice of cake with cheese. It would be twenty years before I would give red velvet cake another chance. In 2007, I went to culinary school and red velvet cake, cookies, cupcakes, etc were all the rage. I needed a recipe for my sister’s birthday. Red velvet is her favorite cake and she wanted one for her birthday. My friend Than gave me a recipe to make the cake. This was the best red velvet cake I’d ever eaten, granted my palate had become more sophisticated. But this cake was what dreams are made of. This recipe came from my desire to teach my students to make red velvet cake but not having the time because the class was only 100 minutes long. It has all of the flavor components of red velvet cake but no slicing is required. They have the texture of a light cookie or a dense cake and the filling is light, fluffy, sweet, and tangy. This is the perfect treat for Valentine’s Day or anytime you want a little something sweet. Give this recipe a try and let me know what you think.
Serving size: Varies depending on the size you make them
Active time: 20 minutes
Inactive time: 50 minutes
1/4 C. semisweet chocolate chips
1/4 C. milk chocolate chips
3/4 C. butter
1/2 C. sour cream
2 t. balsamic vinegar
1 t. vanilla extract
1 T. red food coloring
2 1/4 C all-purpose flour
1 C. organic granulated sugar
1/4 C. unsweetened cocoa powder
2 t. baking powder
1/4 t. baking soda
1/2 t. salt
16 oz. whipped cream cheese
3 C. powdered/confectioner’s sugar
2 T. half and half
1. Pre-heat the oven to 375 degrees F
2. Add the flour, sugar, cocoa powder, salt, baking, powder, and baking soda to a large bowl. Use a whisk to thoroughly combine all of the ingredients and break up any lumps.
3. Add the chocolate chips and butter to small pot. Heat the pan and ingredients on medium low. Stir frequently to prevent burning. Remove the pot from the heat as soon as everything is melted and sit the pot to the side.
4. In a large bowl add the eggs, sour cream, vanilla, balsamic vinegar, red food coloring, and the melted butter chocolate mixture. Mix to combine.
5. Add the dry ingredients to the wet ingredients in thirds. Mix the ingredients thoroughly to combine between each addition of dry ingredients. The mixture will be very thick almost like a dough.
6. Place parchment paper or a silmat onto two cookie sheet pans.
7. Decide what size you want to make the whoopie pies and be consistent with the size. I used the 1/4 C dry measuring cup, scooped the batter, then split the scooped portion in half. Using this size I was able to my 11 complete whoopie pies (22 halves). Be sure to leave about an inch of space between the whoopies to prevent them from baking together.
8. When all of the batter is scooped bake them for 10 minutes. Rotate the trays after 5 minutes to ensure they bake evenly on both sides. After 10 minutes allow the whoopie pies to cool on the tray for 10 minutes before placing them on a rack to cool completely.
9. While the whoopie pies are cooling, make the filing. Add the cream cheese, powdered sugar, and half and half a large bowl and whisk until smooth and creamy.
10. When the whoopie pies are completely cooled add the filling to each side of the pie. As much or little of the filling can be added. When all of the sides have filling, match the pies, and gently press them together to make a sandwich.
11. When all of the pies have been assembled place them into the oven for a minimum of 30 minutes. The whoopie pies can be topped with powdered sugar for garnish. Take a bite and enjoy!
Notes and Variations:
- Use a wooden spoon or a rubber spatula to combine the whoopie pie batter as it is too thick for a whisk.
- More or less sugar can be added to the filling.
- Any dairy or dairy substitute can be used in place of the cream cheese and half and half.
- Vanilla can be added to the filling.
- Store the whoopie pies in the refrigerator. The whoopie pie can be taken out of the refrigerator before serving to warm slightly to room temperature.
- Any sugar can be used in this recipe.