Velvet Crimson Whoopie Delights

Welcome to the delightful world of **Red Velvet Whoopie Pies**, where two tender, cake-like cookies cradle a luscious, creamy filling. Forget your everyday desserts; these aren’t just cookies, they’re an experience – a symphony of flavor and texture that will have you exclaiming, “Whoopie!” after your very first bite. Whether you craft the generous, hand-held version or opt for charming, bite-sized treats, these **Red Velvet Sandwich Cookies** are destined to become a beloved favorite, leaving you craving more with every crumb.

For those who adore the rich, subtly chocolatey flavor and iconic crimson hue of red velvet desserts, these whoopie pies are an absolute must-try. They elevate the classic red velvet experience, transforming it into an irresistible sandwich cookie format perfect for any occasion, from casual gatherings to elegant celebrations.

Why These Red Velvet Whoopie Pies Will Steal Your Heart

• **Unforgettable Flavor:** If you’re a connoisseur of red velvet treats, prepare for your taste buds to be thoroughly rocked. The delicate cocoa notes perfectly complement the sweet, vibrant cake.
• **Divine Dual Filling:** Our filling is a truly fabulous concoction, blending the tangy richness of cream cheese with the airy sweetness of marshmallow cream. This combination creates a “swoon-worthy” texture and taste that’s simply unparalleled.
• **Festive & Eye-Catching:** The striking red color makes these whoopie pies absolutely perfect for holiday tables and special occasions. Imagine them adorning your spread for Valentine’s Day, Christmas, or any event where a pop of vibrant color and exquisite taste is desired. A sprinkle of festive decorations can add extra sparkle!

The Sweet Origin Story: A Recipe Discovered

The inspiration for these delectable whoopie pies dates back to 2012 when my daughter, Katie, spotted them featured on Good Morning America. Celebrity chef Emeril Lagasse was promoting his new sandwich cookbook, sparking an idea that would soon become a family favorite. I’ve always cherished how my children keep an eye out for new recipes for me to experiment with – a delightfully self-serving habit for a food blogger! As fate would have it, I won my own copy of “Kicked Up Sandwiches” shortly thereafter, providing the perfect excuse to dive into this intriguing **red velvet whoopie pie recipe**.

Despite my usual trepidation about digging out and utilizing my piping supplies, these whoopie pies proved surprisingly simple to assemble. Katie, ever the eager taste-tester, gave them her immediate stamp of approval, proclaiming them winners. However, her excitement quickly turned to incredulity upon realizing these prized treats were destined for a tailgate party, where her brother and his friends would have access to her coveted dessert! Thankfully, he was considerate enough to leave some leftovers, narrowly averting a family feud over the last whoopie pie.

What Exactly is a Whoopie Pie? Understanding This Beloved Treat

Before we delve into the making of these red velvet delights, let’s answer a fundamental question: what is a whoopie pie? Hailing from New England, this iconic dessert defies simple categorization. Is it a cake? A cookie? A pie? Often described as a “sandwich cookie” or a “miniature cake sandwich,” a whoopie pie consists of two soft, mound-shaped, cake-like cookies (or “gobs” as they’re sometimes called) generously filled with a creamy, sweet frosting. This frosting can range from classic vanilla buttercream to a decadent cream cheese filling, or, in our case, a delightful marshmallow cream blend.

The charming name “whoopie pie” is said to have originated from the joyful exclamation of children (and adults!) upon discovering these treats in their lunchboxes. Across different regions, they’ve gathered other endearing monikers, including “black moons,” “gobs,” “black and whites,” or even “Big Fat Oreos” (BFOs). Regardless of what you call them, their appeal is universal: a perfectly balanced bite of soft cake and sweet, creamy filling.

Visualizing the Process: Spread batter in muffin top pan – Bake and Cool – Spread Marshmallow Cream Filling on flat side of whoopie pie halves.

Crafting Your Own Red Velvet Whoopie Pies: A Detailed Guide

Creating these beautiful red velvet whoopie pies is a rewarding process. The key lies in understanding the simple steps and a few expert tips that ensure perfectly baked cakes and a heavenly filling.

Ingredients You’ll Need:

For the Whoopie Pie Cakes:

• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened to room temperature
• 1 cup granulated sugar
• 1 large egg, at room temperature
• 2 tablespoons vibrant red food coloring (liquid or gel for best results)
• 1 ½ teaspoons pure vanilla extract
• 1 cup buttermilk (see pro-tip below for making your own)

For the Luscious Marshmallow Cream Cheese Filling:

• 1 ½ cups powdered sugar (confectioners’ sugar)
• 7-ounce jar marshmallow creme
• 4 ounces cream cheese, softened to room temperature
• 2 tablespoons unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract

Step-by-Step Instructions for Red Velvet Whoopie Pies:

1. **Prepare Your Oven and Pans:** Preheat your oven to 400°F (200°C) for smaller, piped whoopie pies, or 350°F (175°C) if you’re using a muffin top pan for larger ones. Line two baking sheets with parchment paper or Silpat mats, or generously spray your muffin top pans with non-stick cooking spray. Set aside.
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. This ensures all dry ingredients are evenly distributed. Set this mixture aside.
3. **Cream Butter and Sugar:** In a large mixing bowl, using an electric mixer (stand or hand-held), cream together the softened butter and granulated sugar until light, fluffy, and pale in color. This process incorporates air, contributing to the cake-like texture of the whoopie pies.
4. **Add Egg and Flavorings:** Beat in the large egg until it is fully incorporated into the butter mixture. Next, add the red food coloring and vanilla extract, mixing until the batter achieves a rich, uniform red hue.
5. **Alternate Wet and Dry:** Gradually add the buttermilk and the reserved flour mixture to the creamed butter mixture, alternating between the two and beginning and ending with the flour mixture. Mix on low speed until just combined. Be careful not to overmix, as this can lead to tough whoopie pies.
6. **Method One: For Smaller, Piped Whoopie Pies:** If making smaller whoopie pies, pipe 2 ½-inch diameter rounds of batter onto your prepared baking sheets, ensuring they are spaced about 2 inches apart. If you don’t have piping equipment, a gallon-sized zip-top bag with a corner snipped off works perfectly. Gently smooth the tops of each cookie with a damp finger. Bake for approximately 6 minutes, or until they are visibly puffy and the centers appear set when lightly touched. Allow them to cool on the baking sheets for about a minute before carefully transferring them to a wire rack to cool completely.
7. **Method Two: For Larger Whoopie Pies in Muffin Top Pans:** If opting for larger whoopie pies, generously spray two muffin top pans with non-stick cooking spray. Divide the batter evenly among the wells, using about ¼ cup of batter for each. Spread the batter smoothly with an offset spatula. Bake for about 8 minutes, then rotate the pans in the oven for even baking and continue to bake for another 6 minutes, or until the whoopie pies are puffy and a toothpick inserted into the center comes out clean or with only a moist crumb or two. Allow them to cool in the pans for a few minutes before transferring to a wire rack to cool completely.
8. **Prepare the Creamy Filling:** While the whoopie pie cakes are cooling, prepare the filling. In a clean mixing bowl, combine the powdered sugar, marshmallow creme, softened cream cheese, softened butter, and vanilla extract. Beat with an electric mixer until the mixture is light, fluffy, and well combined. Scrape down the sides of the bowl as needed to ensure a uniform consistency.
9. **Assemble Your Whoopie Pies:** Once the whoopie pie cakes are completely cool, it’s time to assemble! For smaller whoopie pies, spread about a tablespoon of the creamy filling over the flat side of half of the cookies. Top with another cookie of approximately the same size, gently pressing to form a sandwich. For larger whoopie pies, use slightly less than a quarter cup of filling per whoopie pie to avoid excessive oozing when pressed together.

Yield: 6-18 whoopie pies, depending on the size method chosen.

Expert Tips for Achieving Whoopie Pie Perfection

To ensure your Red Velvet Whoopie Pies turn out flawlessly every time, keep these professional tips in mind:

• **Consistent Sizing is Key:** For uniform whoopie pies, especially when piping free-form cookies, trace the outline of a 2 ½-inch diameter biscuit cutter onto one side of your parchment paper. Repeat this, leaving approximately 2 inches between each circle. Flip the parchment paper over and use these markings as a guide for piping your batter. This technique results in consistently sized cookies that match up perfectly for sandwiching. For larger whoopie pies, a specialty muffin top pan naturally creates uniform halves.
• **Room Temperature Ingredients:** Always ensure your butter and cream cheese are at room temperature for the filling. This allows them to cream together smoothly with the other ingredients, preventing lumps and creating a light, airy texture.
• **The Power of Red Food Coloring:** This recipe calls for a full 2 tablespoons of red food coloring, which is crucial for achieving that iconic, deep red velvet hue. This might seem like a lot, but it’s essential for the visual appeal of red velvet. Consider using a high-quality gel food coloring for a more intense color with less liquid. Remember, this isn’t an everyday dessert, so embrace the vibrant color! If the amount of food coloring is a concern, consider trying a classic chocolate whoopie pie recipe instead.
• **DIY Buttermilk Solution:** No buttermilk on hand? No problem! You can easily make your own. Simply pour 1 tablespoon of white vinegar or lemon juice into a one-cup liquid measuring cup. Then, fill the rest of the cup to the 1-cup mark with whole milk or 2% milk (avoid skim milk for best results). Let the mixture sit for about 5-10 minutes until it slightly curdles. Voila – instant buttermilk!
• **Don’t Overfill:** When assembling, resist the urge to overfill your whoopie pies. As experienced, a full 1/4 cup of frosting per large whoopie pie can be too much, leading to filling oozing out the sides. Start with a conservative amount and add more if needed.
• **Cool Completely:** Ensure your whoopie pie cakes are entirely cooled before adding the filling. Warm cakes will melt the filling, leading to a messy and less appealing dessert.

Frequently Asked Questions About Whoopie Pies

Recommended Tools for Whoopie Pie Success

Having the right tools can make all the difference in your baking experience. Here are a few essential items that will help you create perfect Red Velvet Whoopie Pies:

• Marshmallow Creme: An essential ingredient for that signature creamy, fluffy filling. Ensure you have a fresh jar on hand.
• KitchenAid Stand Mixer: A reliable stand mixer makes creaming butter and sugar, and mixing batter and frosting, an absolute breeze. Its power and various attachments are invaluable for baking.
• Muffin Top Pan: While not strictly necessary (you can pipe them!), this specialty pan is fantastic for creating uniformly sized, larger whoopie pie halves with perfectly flat bottoms.
• **Parchment Paper or Silpat Mats:** For easy removal and consistent baking, these are indispensable whether you’re piping or using a pan.
• **Piping Bags and Tips (or Ziploc Bag):** Crucial for neat, consistent whoopie pie rounds if you’re not using a muffin top pan.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases through these links.

Nutrition Information for Red Velvet Whoopie Pies:

Explore More Red Velvet & Whoopie Pie Delights

If you’ve fallen in love with these Red Velvet Whoopie Pies, you’ll surely enjoy exploring other fantastic recipes from my kitchen and trusted culinary friends:

• Oreo Whoopie Pies from Tastes of Lizzy T: A chocolatey twist with everyone’s favorite cookie.
• Carrot Cake Whoopie Pies: A spiced, wholesome alternative for fall flavors.
• Classic Whoopie Pies: The original chocolate version that started it all.
• Red Velvet Cheesecake Swirled Brownies: For brownie lovers who can’t get enough red velvet and cheesecake.
• Favorite Red Velvet Recipes: A curated collection of beloved red velvet treats.
• More of my Best Dessert Recipes: Discover a wide array of sweet endings for any occasion.