Well. I definitely got a bit of inspiration. It struck out of nowhere, but when it came I was more than happy to go with it. Even if it isn’t groundbreaking.. it’s fun.
It has been a LONG time since I have made whoopee pies. I think… 5 years? I really don’t know why. They’re so cute. And fairly easy, really. They’re also a nice change from your typical cookies or cupcakes. And when they’re red velvet, they’re even cuter, I think.
Don’t you agree?
And by the way, is it “whoopee” pie or “whoopie” pie? Someone plz get back to me, thx. Anyway, yeah. Red velvet whoopee pies. Or whoopee.
And there is no special equipment needed to make them. Just cookie sheets, your hands, a mixer and a recipe. Oh- and the frosting of your choice to fill them with, of course. Although you could opt to just leave them as soft cookies, with a sprinkling of confectioner’s sugar on top, too.
A wire rack for cooling them does make life easier. So you need a mixer, your hands, cookie sheets and a wire cooling rack. Which you probably already have.
RED VELVET WHOOPEE PIES (OR WHOOPIE?)
Ingredients:
- 2 1/2 cups all-purpose flour
- 2 tablespoons cocoa powder (*NOT dark)
- 1 cup light brown sugar
- 1/2 cup unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 3 teaspoons red food coloring (liquid)
Directions:
- Preheat your oven to 375º F.
- Mix dry ingredients (flour, cocoa powder, baking powder, salt) in a small bowl. Set aside.
- Cream butter and sugar until light and fluffy. Add egg and beat, then add vanilla and beat. Scrape down bowl. Add dry ingredients in thirds, alternating with buttermilk, ending with dry ingredients.
- Mix the red food coloring in until completely combined.
- Scrape batter into a piping bag and pipe small round “balls” of it onto a cookie sheet lined with parchment, about 2″ apart. Not circles, but actual round shaped mounds (if you pipe circles, you’ll get flatter pies- which is fine, too! I just like mine thicker). Bake for 8-9 minutes or until sides are set.
- Remove from oven and let cool for 5 minutes. Remove to a wire rack to finish cooling. Frost only when completely cooled. Dust with confectioner’s sugar if desired.
I used a vanilla cream cheese frosting for my filling, but you can use dark chocolate frosting or plain vanilla buttercream. Whatever works. I piped mine using a 1M Wilton tip. Again, you can just smear it on with an offset spatula too. Whatever works! Tinted frosting looks cute too. Maybe pink? And then roll the edges in little heart sprinkles. So cute.
Just be sure they are 100% cooled to room temperature before doing any frosting. Or else you’ll have a mess on your hands. Big time.
Soundtrack: “Makin’ Whoopee” – Ella Fitzgerald
Sources & credits: Red heart cake stand; Sur La Table (a few years ago), red striped tea towel; Target, disposable pastry piping bag; Wilton, 1M pastry tip; Wilton.
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
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