Kitchen Conundrum

  • Home
  • About
  • Eat
    • Appetizers
    • Bread
    • Breakfast & Brunch
    • Desserts
    • Fish
    • Meats
    • Pasta
    • Poultry
    • Side Dishes
    • Sauces, Dressings and Condiments
    • Soup and Stews
    • Vegetables
  • Drink
    • Beer
    • Cocktails
    • Wine
  • Recipe Index
  • Travel
    • NYC/Metro
    • Cambodia
    • England
    • France
    • Greece
    • Italy
    • Spain
    • Vietnam
  • Kitchen Sink
    • Classes
    • Contests
    • Cookbooks
    • Cook The Book Fridays- My Paris Kitchen
    • French Fridays with Dorie
    • Kitchen Gear & Gadgets

Red Velvet Whoopie Pies Recipe

February 8, 2011 by Renee

While the mysterious origins of Red Velvet Cake are as varied and as deep as creatures of the Red Sea, it’s been brought back, it’s in style and it’s, apparently, here to stay.

Which, is fine by me. What could be bad about a chocolate cake, a devil’s food cake for that matter, with a bit of red food coloring. Nothing at all. Except don’t even think about wearing white anywhere near it!  That red coloring is very much like a red velvet cloth that’s been put in the laundry with your whites.  But, as you eat one Whoopie Pie, your mind will drift away and you won’t even care that your best white towels are now a rosy shade of pink.

Share a Red Velvet Whoopie pie with a loved one this Valentine’s Day.

This wonderfully moist and rich cake recipe has been adapted from The Joy of Baking.

 

For the Cakes:

Ingredients

2 ½ cups flour

1/2 tsp salt

2 tbs cocoa powder

1/2 cup unsalted butter, at room temperature

1 ½ cups white sugar

2 large eggs

1 tsp pure vanilla extract

1 cup buttermilk

1 tbs liquid red food coloring

1 tsp white distilled vinegar

1 tsp baking soda

 

Method

Preheat oven to 350 degrees F.

Prepare a Whoopie Pie pan or a shallow baking dish with spray oil and set aside.

In a large mixing bowl sift together the flour, salt, and cocoa powder. Set aside.

In the bowl of your electric mixer, or a large bowl with your hand mixer, beat the butter and sugar until light and fluffy, about 3 minutes.

Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined.

In another small bowl, whisk together the buttermilk and the red food coloring.  Try not to splatter, as red food coloring has a way of staining anything it touches. Permanently!

With the mixer on low speed, add the flour mixture and color buttermilk to the butter mixture, beating until all the ingredients are well combined.

In a small cup mix the vinegar and baking soda. (Science Experiment!) The mixture will fizz but won’t overflow the cup (Darn! That’ll be for another day.) since it’s not so much.  Quickly fold into the cake batter.

Spoon the batter into the prepared Whoopie Pie pan or into the prepared cake pan. The batter should only be filled about 1/4 of the way up the sides. You want a thin cake.

Bake in the preheated oven for approximately 10 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans for 10 minutes then remove them to a wire rack and let cool completely.

Meanwhile, let’s make the filling! 

For the Filling:

Ingredients 

6 tbs unsalted butter, softened

1 ½ cups confectioner’s sugar

1/8 tsp salt

1 jar marshmallow crème (I used the regular white, but you can also use Raspberry or Strawberry marshmallow crèmes- fun for Valentine’s Day!)

2 tsp vanilla

Method

In a large bowl, beat together the  butter, sugar, salt and the marshmallow crème until smooth.  Add in the vanilla and mix well. You can now spoon the mixture into a piping bag if you want, to be used to fill the whoopie pies or you can just use a spoon to fill the centers. Refrigerate any unused crème bringing it back to room temperature before attempting to pipe any more cakes.

Assemble The Whoopie Pies

If you used a Whoopie Pie pan, you can just use two of the individual cakes and sandwich them together with filling in between. However, if your cakes have too much height, or you want to get more pies (double!), you can just slice off the tops of each cake, horizontally, and fill the centers and return the tops to the bottoms. It’s really up to you. For the ones pictured here, we just sliced off the tops. We are very glad we did too, because they all went quickly.

If you used a shallow cake pan, you can use a cookie cutter to cut out your shapes, or twist an inverted glass to make rounds of cake.  Or you can just slice out pieces if you have a steady hand and can create matching tops and bottoms. (They can be close since crème will be in the middle!)

Once you have all your tops and bottoms laid out, pipe or spoon the filling into the center of the cooled pies on one side. Place it’s matching part on and you are ready to eat!

To store: Place in a single layer on a piece of wax paper. Because the cake is so moist, it has a tendency to stick, peeling a layer of cake off. So if you want one pretty side, be sure to make sure they are stored in only one layer.

 

Filed Under: Eat, Featured Posts, Desserts Tagged With: Cake, Kosher, Recipe, Red Velvet, Valentine's Day, Whoopie Pie, chocolate, dessert

Categories

Archives

kitchconundrum

It’s been way too many years since I’ve been t It’s been way too many years since I’ve been to @teaandsympathynyc  We went today for lunch and it was as wonderful as it always has been. Proper sausage rolls, fish and chips and their amazing sticky toffee pudding in custard. We even stopped in next-door for Crunchies. I need to go back and have afternoon tea again. #teaandsympathy #nyc #oldschool #westvillagenyc #westvillage #memories #england #englishtea #english #uk
We have so many tomatoes from the garden so my wor We have so many tomatoes from the garden so my working lunch is a French classic. Tomato tart with Dijon mustard and a little Comte/Gruyere mix. #workfromhomelife #tomatoes #growyourownfood #thanksdavid 😊
Smoked a pork shoulder and a beef planche this wee Smoked a pork shoulder and a beef planche this weekend. Served with an apple slaw and baked beans. It’s not pretty but it’s good BBQ. #smokedmeat #tragergrills #meat #pork #pulledpork #porkshoulder #beef #bakedbeans #appleslaw
Of the four out of five suitcases that arrived hom Of the four out of five suitcases that arrived home from France with us, I am so happy the one with the butter and cheese made it! The fifth suitcase took a few extra days. A little cheese in the afternoon to celebrate. From @fromageriedulouvre #tommedesfleurs #comte  #ossauiraty #cheese #paris #france #frenchcheese #frenchbutter #lucky #luggagewoes #airfrance
Croque Monsieur with Rosé after a stop to City Ph Croque Monsieur with Rosé after a stop to City Pharma to stock up on French beauty products. All that shopping makes one hungry.  #croquemonsieur #rosé #wine #vin #summer #citypharma #paris #france #beauty #deuxmagots
I spy… the obligatory Eiffel Tower photo. Are yo I spy… the obligatory Eiffel Tower photo. Are you really even in Paris without one? #Paris #France #driveby #quickshot
Oh hello, Paris. Nice to see you again. #parisfr Oh hello, Paris. Nice to see you again. 

#parisfrance #paris #france #drivinginparis
Last night as part of dinner we made one of my fav Last night as part of dinner we made one of my favorite summer salads- a peach, mozzarella di bufala, and tomato salad. Normally it’s the bits of cheese and tomatoes that are the treat, but the peaches were incredible-so sweet.  By the end we were just picking the peaches out. Good thing I bought several just to eat too- peaches from Spain and France, white, pink and orange. #peaches #salad #summer #summereats #mozzarella #buffalomozzarella #mozzarelladibufala #summersalad #stonefruit #yum #goodeats #spain #france #peche
Moules frites. With rosé, as you do. #normandy #f Moules frites. With rosé, as you do. #normandy #france #lunch #youjusthaveto #mussels #moulesfrites #yum #goodeats #seafood #beachlife #coastalliving #summer
Today we went to the beach and tonight we had the Today we went to the beach and tonight we had the traditional English roast for dinner at The Presbytere. Do you see the size of that Yorkshire Pudding? Incredible! And it was filled with the most luscious and velvety gravy. Again, every course was perfect.  For dessert we had the same as last night- zucchini cake and a white chocolate cream over crumbles and gooseberries. I really need to get these recipes! They had live music as well and we enjoyed the outside garden once again.  #normandie #normandy #normandietourisme #dinner #englishroast
Not to be missed! Had such a terrific dinner at Th Not to be missed! Had such a terrific dinner at The Presbytere last night, the new restaurant by Chef Edward Delling-Williams. The beautifully converted building is situated near the estuary of the Sienne where some ingredients are foraged. We sat outside in the breezy sea air and it couldn’t have been a more perfect evening. We drank Spritz’s and Pimm’s while we perused the menu. Though described as a gastro pub, the food is truly on another level, where fresh, local ingredients are highlighted. We shared starters of pork rillettes with a lightly smoked onion powder, a thick slice of house made lamb terrine served with a tangy walnut, English pickle and prune catsup, and a plate of simply marinated red peppers, all served with a generous basket of perfectly crusty bread with a soft, chewy center. For our mains, we debated over the whole fish and wished we had more people with us for the leg of lamb to share but in the end we chose the veal, thin slices served rare over fresh green beans with a deeply developed reduction sauce, as well as a plate of green and yellow zucchini served with a house made ricotta, apricot purée, chervil and a hint of mint. Each bite was better than the one before. We shared a bottle of Petit Chablis and the delightful, friendly sommelier confirmed that we couldn’t go wrong with our choice.  She was right! Fruity, light and delicious. Dessert is always my favorite part of any meal and the courgette cake (zucchini) was divine. A dreamy, light cream cheese frosting adorned this soaked, dense, sweet cake filled with bits of zucchini and carrots. I make zucchini cake (bread/muffins) often and nothing I’ve ever made even compares to this one. We also shared the white chocolate cream over a sweet crumble. It was such a pretty and light dessert. The staff made us feel so welcome and right at home from start to finish, an experience not to be missed and we can’t wait to see what else Chef has in the works. P.S. We are headed back tonight for the traditional English Sunday roast with the kids. Stay tuned!! #normandy #france #manche #bassenormandie #normandietourisme #restaurant #dinner #goodeats #edwarddellingwilliams
What a great way to wake up! Les demoiselles. Very What a great way to wake up! Les demoiselles. Very lite pastry with custard inside. #notadougnut #france #normandy #boulangerie #breakfastinbed #cafe #coffee #weekendvibes #sotired
The factory store was not open. Which is actually The factory store was not open. Which is actually a good thing for my wallet- for now. 😂 A quick trip to the lovely village of Villedieu Les Poeles to meet the train from Paris and lunch of galettes. #normandy #copper #copperpots #want #france #manche  #manchetourisme #gallettes #lunch
Today, we had an amazing lunch near to Granville. Today, we had an amazing lunch near to Granville. While we awaited stores to reopen we explored a little and found this gem of a place! What a beautiful setting and fabulous menu! The restaurant is part of a farm, La ferme de la Chèvre Rit. We sat outside in the sunshine and shared a demi bottle of clairet and a planche  with some of their homemade chèvre and terrines and meats. Then we had a salad with the most delicious pain d’épices topped with a lightly grilled chèvre and balsamic. We also had the basil risotto which was delicious and had just the perfect amount of cheese. Dessert was a delightfully light but rich chocolate molten cake with sweet cream and caramel and a crème brûlée. We wish we could have stayed for the whole afternoon. We will definitely have to go back again. #lestablesgranville #granville #lunch #normandy #bassenormandie #bassenormandietourisme #salad #risotto #chocolate #cremebrulee #thankyougooglemaps
First breakfast in France. It’s good to be back First breakfast in France. It’s good to be back here. #normandy #france #painauchocolat #chocolatecroissant #homeawayfromhome
It’s a two cocktail kind of night. Mojito and G& It’s a two cocktail kind of night. Mojito and G&T. #rum #sevenupmojito #hendricks #gin #cocktail #adultbeverage #roevwade #womensrights #voteblue
Britakakku. A Finnish summer cake made with layers Britakakku. A Finnish summer cake made with layers of cake, meringue, a whipped yogurt cream and fresh berries. It may look a mess but it’s quite tasty! Only two layers here but I’ve seen them quite tall! #britakakku #finnish #finnishfood #pastry #berries #summerfruit #summerdessert #dessert #summer #cake
Did someone want falafel for lunch? We may have a Did someone want falafel for lunch? We may have a few extras to share. Three pounds of chickpeas and a triple recipe. The best! 

Recipe from the cookbook, Israeli Soul by Michael Solomonov. We also made some sides (salatim) to go with. Roasted eggplant and garlic, Israeli salad of tomato, cucumbers, lemon and parsley. Grape leaves with herbed rice and tahini. 

So, so good. 

@mikesolomonov @soomfoods #kingswaypita #brooklyn #nyc #goldiefalafel #philly #israeli #israelifood #falafel #salatim #tahini #lunch #dinner #pita #sogood #yum
Load More... Follow on Instagram

© Copyright 2017 Kitchen Conundrum · Privacy Policy & Disclosures · All Rights Reserved ·