Nothing is quite as whimsical and visually delicious as red velvet cake. I’m not sure why, but something about that bright, vivid red batter and the delicious, not-too-sweet chocolate undertones that dance on your tongue when you take the first bite always get me excited to attack a slice with my fork.
Recently, Starbucks started offering Red Velvet Whoopie Pies as part of a new product launch called Starbucks’ Petites. That’s actually where the inspiration for making these came from- or, more like my DB came home and basically offered to buy all the ingredients and make me dinner if I made them for him. As I always say, girl’s gotta eat- so off to the stand mixer I went!
This recipe is pretty straightforward, so don’t let the long list of ingredients intimidate you. You could also use a marshmallow or whipped cream filling here, but DB and I both really love cream cheese with red velvet.
Oh yeah, and unlike Starbucks’ version, these are ANYthing but petite! This is like making a regular slice of cake into a portable flying saucer of sugary richness with an itinerary straight for your face. Yes. As delicious as it sounds.
Red Velvet Whoopie Pies with Cream Cheese Filling
From Brown Eyed Baker
Yield: About 2 dozen assembled whoopie pies
Prep Time: 30 minutes | Bake Time: 30 minutes total
For the cookies:
- 3 cups all-purpose flour
- 1/3 cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, at room temperature
- ½ cup vegetable shortening
- ½ cup light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 teaspoons red food coloring
- 1 cup buttermilk (If you don’t have, combine 1 cup milk with 1 tablespoon vinegar and let sit for 5 minutes!)
For the cream cheese filling:
- 4 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 3-3½ cups powdered sugar (put in 3 and see if you want more- 3 cups was enough for me)
- 1 teaspoon vanilla extract
- stand mixer
- parchment paper
1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper; set aside.
2. Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
3. In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.
4. Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining ½ cup buttermilk and beat until completely combined.
5. Using two spoons (one to scrape the batter off the other), drop a tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.
6. While the cakes are cooling, prepare the filling: In the bowl of a stand mixer with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth, about 4 minutes.
7. To assemble: Spread the filling onto the flat side of one cake using a knife of spoon. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.
Storing: Assembled whoopie pies can be stored in an airtight container for up to 3 days (bahahah if they last that long). If you need to stack layers, place a piece of wax paper between layers.
What is your favorite way to eat red velvet cake?