Monday, January 30, 2012

Valentine's Day Whoopie Pies

If there were ever a world's cutest baby, I'd have to say it'd be the offspring of Red Velvet and Whoopie Pie, which also happen to be one of my oldest best friends and my newest best friends - where have you been all of my life, whoopie pie obsession?

I got the cutest little whoopie pie pan for Christmas, but I decided these festive circles of GLEE! needed to be the gigantic versions.  Plus, bigger whoopie pies means more frosting, which means more surface for sprinkles.  And because clearly, I have the excitability of a five year old...that matters.

If you don't have whoopie pie pans, don't you worry your pretty little head - these are very simple to do with parchment paper, a cookie sheet, and an ice cream scoop.

Also?  I may have sinned by leaving the cream cheese frosting out of this (I know, I know!) but the cream filling meant for traditional whoopie pies begs to be made every single time I see the marshmallow fluff in my pantry!

Red Velvet Whoopie Pies

2 1/4 c. all purpose flour
1/4 c. unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
3/4 c. butter, unsalted (room temperature)
1 c. granulated sugar
1 large egg, room temperature
1 tsp. vanilla extract
1 c. buttermilk
1 tbsp + 1 tsp. red food coloring.

Preheat oven to 425 degrees.

Combine flour, cocoa, baking soda, baking powder, and salt.  Set aside.  Cream butter in stand mixer, until smooth.  Add sugar, mixing until smooth, and then add egg and vanilla.

Place red food coloring in buttermilk and stir.

With your mixer on low, alternately add the flour mixture and the buttermilk.

If you have a whoopie pie pan, grease well, and fill the reservoirs about half full.  If you are using an ice cream scoop or just a tablespoon, place a heaving tablespoon amount on your parchment paper lined cookie sheet, two inches apart (they spread!)

Bake for 6-8 minutes in your preheated oven.

Cool your pies on a wire rack.


1 cup salted butter, room temperature

2 cups powdered sugar, sifted

1/2 cup marshmallow creme
2 teaspoons vanilla

Cream butter in your mixer; gently add the sugar in two additions.  Add the marshmallow creme, and then the vanilla.

When pies are completely cool, pipe your filling onto one half and place the top on.  You don't have to pipe but the filling is very thick and the cakes like to crumble - I find it easier.  And you can just take a plastic bag and snip one of the corners - no one sees your piping job!

Sprinkle with festive pieces if you insist.

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