Calling all red velvet enthusiasts! ❤️
These soft and fluffy Red Velvet Whoopie Pies are sandwiched together with a generous amount of cream cheese frosting.
If you love red velvet cake and want to face plant into a bowl of cream cheese frosting, you’re the perfect candidate for this two-in-one treat.
Red velvet is a classic American treat – one that I will always love. Part vanilla, part chocolate, it’s a sweet, softly flavoured cake that is very hard to resist.
While I often pair my red velvet cake with chocolate frosting – in case we haven’t met before, my name is Jess and I’m a chocoholic – the classic pairing is cream cheese frosting.
Just like my favourite Hummingbird Cake, these Red Velvet Whoopie Pies are generously frosted with cream cheese frosting.
Slightly sweet, slightly tangy, creamy and full-bodied, there’s nothing quite like a good cream cheese frosting. #amiright
You know I am MAD about American dessert and whoopie pies are just another amazing dessert that I cannot resist.
They’re actually cake – made with a thick cake batter – but they’re shaped like a cookie. So while your brain might not be able to decide whether they’re a cake or a cookie, all you really need to know is, they’re irresistible.
The trick to getting the cake batter into a cookie shape is popping the cake batter in the fridge. I know, I know, it’s weird but trust me, it works.
Then, you just have to drop balls of the cake batter onto a baking tray and let the oven do all the magic. I will say that a cookie scoop does come in quite handy when making these.
Red velvet whoopie pies sandwiched together with cream cheese frosting.
- 115 grams (1 stick or 1/2 cup) unsalted butter, softened
- 180 grams (1 cup) brown sugar
- 1 large egg
- 180 ml (3/4 cup) buttermilk
- 1 teaspoon vanilla extract
- 280 grams (2 cups) plain flour
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- Red food gel
Cream cheese frosting
- 60 grams (1/4 cup) butter, softened
- 250 grams (1 and 1/4 cup) full fat cream cheese, softened, roughly chopped
- 1 teaspoon vanilla extract
- 435 grams (3 and 1/2 cups) icing or powdered sugar
- In a large mixing bowl, beat butter and sugar with an electric beater until light and fluffy. Add egg and mix until combined. In a separate jug, add buttermilk and vanilla and stir.
- Add flour, cocoa powder and baking soda, along with the buttermilk, and beat briefly to combine. Add food gel and mix until the mixture is evenly coloured. Cover with plastic wrap and pop in the fridge for one hour.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- Use a large cookie scoop to measure out tablespoons of the mixture and place on prepared trays.
- Bake whoopie pies in the oven for 10 minutes or until they spring back when gently touched. Move to a wire rack to cool completely.
- To make the cream cheese frosting, add butter and cream cheese to a large mixing bowl. Beat with an electric mixer for 2-3 minutes until smooth and creamy. Add vanilla. Add sugar, 1 cup at a time, and continue to beat until smooth.
- Once the whoopie pies are completely cooled, spread the icing onto one pie and then gently add the other on top and squish gently to push the icing to the edges. Continue with the remaining pies until you have 12 whoopie pies.