The first time I ever made Whoopie Pies was way..way..way back in time. So far back that it was practically the Troglodyte Era!
This recipe came from a recipe book that the staff at a small community hospital, where I worked, created as a fundraiser. In fact, this hospital is where I had my very first full-time job.
Although it has seen far better days, I still have the recipe book. I actually use it quite a bit, so often in fact, that I know many of the recipes from memory. Good thing because that poor book won’t survive too many more page turnings.
Will you excuse the quality of the two photos above and below if I tell you it was 4:30 AM when I snapped them?
I have had trouble sleeping and when I was still awake at 4:00 AM, I thought it was time to get up and do some baking. (Music Man was not amused when the stand mixer started whirling at 4:30 in the morning…lol!)
To make this recipe Red Velvet Whoopie Pies, in honour of Valentine’s Day, I omitted 1/4 cup of the flour and added 1/4 cup cocoa. Plus I removed 1 tablespoon of the buttermilk and replaced it with 1 tablespoon of red food colouring.
That is quite a shocking colour!
- CAKE PORTION
- 2¼ cups flour
- ¼ cup cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ teaspoon salt
- 1 cup white sugar
- ¾ cup unsalted butter, softened
- 1 egg
- ¾ cup buttermilk
- 1 tsp vanilla
- 1 Tbsp liquid red food colouring
- I used this recipe for Cream Cheese Frosting as the filling between the two layers.
- Preheat oven to 375 degrees F
- Line two baking sheets with parchment paper.
- In a large bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In a second large bowl beat the butter and sugar until light and fluffy.
- Add the egg beating well.
- Pour ¾ cup buttermilk into a measuring cup and add the vanilla and red food colouring. Stir with a spoon to combine
- Alternately add the flour mixture and buttermilk mixture, to the sugar and butter mixture, beginning and ending with the flour. Mix to combine, scraping down the sides of the bowl as necessary.
- Using a small ice-cream scoop or a heaping tablespoon, drop batter onto baking sheets.
- The little cakes are going to spread so don't place them too close together. (Leave about two inches between each)
- Using a small bowl of water, very lightly moisten your fingertips and gently smooth the top of each little cake.
- Bake for about 9-10 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
- Using a piping bag or two spoons, put about 1 tablespoon of filling on the flat side of half the cakes. Top each with another cake, putting flat sides together. Press very gently to secure and spread filling to the edge.
- I used some remaining filling and a small piping bag tip to decorate the top of each cake, but this is completely optional.
As always, if you have any questions at all, please feel free to ask.
Have you ever eaten or made Whoopie Pies?