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Red Velvet Whoopie Pie on a Plate

Red Velvet Whoopie Pie

All-time favorite red velvet cake in form of small handy whoopie pies with a yummy cream cheese filling.

Course Dessert
Cuisine American
Keyword Red Velvet Pie
Prep Time 45 minutes
Cook Time 10 minutes
Servings 24 whoopie pies
Author Regina

Ingredients

Whoopies:

  • 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

Filling:

  • 4 ounces cream cheese at room temperature
  • 4 tablespoons unsalted butter at room temperature
  • cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

Cakes:

  1. Preheat oven to 350 F. Line two cookie sheets. Mix flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
  2. With a mixer using the paddle attachment combine butter, shortening and both sugars until light and fluffy. Add eggs one at a time, mix well after each addition. Add vanilla and red food coloring and mix until just blended.
  3. Add half of flour mix and half of buttermilk to batter and beat until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mix and buttermilk and mix until completely combined.
  4. Using a spoon or cookie scoop drop tablespoonfuls of batter onto lined cookie sheets - at least 2 inches apart. Bake one sheet at a time for 10 minutes each, or until whoopies spring back when lightly pressed. Remove cookie sheet from the oven and let whoopies cool on sheet for about 5 minutes, then transfer to a rack to cool completely.

Filling:

  1. Using a mixer with the paddle attachment, combine cream cheese and butter on medium speed. Add powdered sugar and beat on low until combined. Add vanilla and increase the speed to medium-high; beat until creamy and smooth for about 4 minutes.

Assembly:

  1. Spread the filling onto the flat side of one whoopie using a knife of spoon. You may also use a pastry bag with a round tip (eg. #12 Wilton) to pipe the filling onto the cakes. Top it with another whoopie, flat-side down. Repeat with rest of cakes and filling.