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- Dish type
- Classic cakes
- Red velvet cakes and cupcakes
This recipe came about because my older sister requested 'anything red velvet' when I was baking for the family but I didn't have enough time to make a full cake. What that brief turned into was a delightful bite sized treat perfect to add a dash of colour to an afternoon tea tray.
Greater London, England, UK
10 people made this
IngredientsMakes: 2 dozen
- 250g plain flour
- 2 tablespoons cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 120g unsalted butter, softened
- 145g light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 120ml buttermilk
- red food colouring (see footnote)
MethodPrep:30min ›Cook:9min ›Ready in:39min
- Preheat oven to 180 C / Gas 4. Line two baking trays with parchment, then lightly grease the parchment.
- In a large bowl combine flour, cocoa powder, baking powder and salt.
- In a separate bowl, cream together the butter and sugar. Add the egg and the vanilla extract and beat until combined.
- Alternately add the buttermilk and the dry mixture to the butter mixture, stirring after each addition. Stir in the food colouring till an intense red hue is achieved.
- Pipe or spoon the cake mixture on to the baking paper into 1 inch discs roughly 1/2 inch high, leaving 1 inch between the discs.
- Put in the oven and bake for 7 to 9 minutes until discs are set. (Keep an eye on them as they can start to brown at the edges very quickly!) Cool on a baking tray before transferring to wire rack to cool completely.
- Sandwich the cakes together with any type of frosting. I used a vanilla cream cheese frosting as this is the traditional accompaniment to red velvet cake, but you could easily use whipped cream, chocolate ganache or buttercream.
If you can't find buttermilk, combine 1/2 tablespoon of white wine vinegar with 110ml of regular milk.
Paste is best, but liquid can be used. Add in small amounts, increasing as needed. I used about 1/4 teaspoon of paste, but this can change depending on the brand used. It is completely up to you how intense you want the colour.
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- ½ cup butter, softened
- 1 cup packed brown sugar
- 2 tablespoons unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- ½ cup buttermilk
- 1 1 ounce bottle (2 tablespoons) red food coloring
- 1 recipe Peppermint and Cream Cheese Filling
- Striped round peppermint candies, finely chopped (optional)
Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Alternately add flour and buttermilk, beating on low speed after each addition just until combined. Stir in food coloring.
Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake for 7 to 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack cool.
Spread Peppermint and Cream Cheese Filling onto bottoms of half of the cookies. Top with remaining cookies, bottom sides down. If desired, sprinkle with peppermint candies before serving.
Red Velvet Whoopie Pies
"If you want to make a super adorable festive treat, there’s none better than these gorgeous Red Velvet Whoopie Pies! The deep red color, the chocolatey taste, and the frisky name make these PERFECT for the holiday season. Definitely take a look and try them out! You really can’t get much better than these. They are so soft and chewy with a delicious flavor. It’s a great treat for kids to take to their school parties, too! More cake than cookie and definitely not a real pie, these are a must have treat for any day."
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Red Velvet Whoopie Pies
Rule of thumb: Homemade is always better than store-bought. And that rule especially applies on Valentine's Day. We suggest you skip the heart-shaped box of chocolates and make these red velvet whoopie pies instead. We bake little red velvet cakes and then sandwich them together with a cream cheese and marshmallow frosting for a playful take on a classic treat.
½ cup (1 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
One 1-ounce bottle red food coloring
One 8-ounce package cream cheese, at room temperature
½ cup (1 stick) unsalted butter, at room temperature
One 16-ounce jar marshmallow fluff
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper.
2. Make the Cakes: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with both sugars until light and fluffy, 4 to 5 minutes.
3. Add the egg, vanilla extract and food coloring mix well to combine.
4. In a medium bowl, whisk the flour with the cocoa powder, baking soda and salt to combine. Add the flour mixture to the sugar mixture and mix to combine. Add the buttermilk and mix until a smooth batter forms. Scrape the bowl well to make sure the ingredients are fully combined.
5. Using an ice-cream scoop or two spoons, scoop ¼ cup mounds of batter onto the prepared baking sheets, leaving at least an inch between each mound.
6. Bake until the cakes begin to brown around the edges and a toothpick inserted into the center of a cake comes out clean, 12 to 15 minutes. Cool completely.
7. Make the Filling: In the bowl of an electric mixer fitted with the whip attachment, whip the cream cheese with the butter and marshmallow fluff to combine.
8. Assemble the Pies: Turn half the cakes upside down, spoon 3 to 4 tablespoons of filling onto the center and top with another cake. Press gently to spread the filling to the edge of the cake. Repeat with the remaining cakes. Serve immediately. Store in an airtight container in the refrigerator for up to three days. Bring to room temperature before serving.
Some folks are weary of red food coloring. I don’t blame those folks. I don’t like to use bottled food coloring in large amounts in my red velvet baked goods. Instead I use red gel (or paste), which is far more concentrated. A little goes a long way and you don’t get that funky food color flavor. Find it on Amazon, at baking supply stores or at craft stores like Michaels.
Line baking sheets with parchment paper, and use a cookie scoop for the easiest way to measure evenly sized rounds of Whoopie Pie cakes. Scoop the batter onto the prepared baking sheets and wiggle the batter into circles. They bake pretty evenly, and you’ll match up rounds that are most equal in size.
The filling for these Whoopie Pies is amazing. It’s a cream cheese and marshmallow buttercream. Dreamy!
Spread a good amount of the filling on the flat side of a Whoopie Pie cake, and then sandwich two of them together.
These are a pretty treat to make for Valentine’s Day or Christmas. Or you can even make them just because you like red velvet!
These Red Velvet Whoopie Pies turn out to be a very pretty little dessert. You can make them ahead of time keep them in a single layer on a tray. Cover them with plastic wrap and refrigerate them for a day or two. The verdict on these is that they’re delicious. Let’s be truthful– that cream cheese and marshmallow buttercream frosting is what really makes these worthwhile. And their festive hue makes them a good choice for a lovely dessert.
- 4.8 ounces oat flour (about 1 1/3 cups)
- 3.06 ounces brown rice flour (about 2/3 cup)
- 2 tablespoons unsweetened cocoa
- 1 ¼ teaspoons baking soda
- 1 teaspoon xanthan gum
- ¼ teaspoon baking powder
- 1 cup granulated sugar
- 1 cup plain fat-free Greek yogurt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 (1-ounce) bottle red food coloring
- ¾ cup water
- 1 cup powdered sugar
- 1 cup marshmallow creme
- 3 tablespoons butter, softened
- 2 tablespoons vegetable shortening
- 1 teaspoon vanilla extract
- Remaining Ingredient:
- ¼ cup powdered sugar
To prepare cake, weigh or lightly spoon flours into dry measuring cups level with a knife. Combine flours, cocoa, baking soda, xanthan gum, and baking powder in a medium bowl stir with a whisk.
Combine granulated sugar and next 4 ingredients (through food coloring) in a large bowl beat with a mixer at medium speed until well blended. Add flour mixture and 3/4 cup water alternately to sugar mixture, beginning and ending with flour mixture.
Spoon 2 tablespoonfuls batter into 24 mounds 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until cakes spring back when lightly touched. Cool completely on pans on wire racks.
To prepare filling, combine 1 cup powdered sugar and next 4 ingredients (through vanilla) in a medium bowl. Beat with a mixer at medium speed until light and fluffy. Spread about 1 1/2 tablespoons filling onto bottoms of 12 cakes top with remaining cakes, bottom sides down. Dust both sides of whoopie pies with 1/4 cup powdered sugar just before serving.
Red Velvet Whoopie Pies Recipe & Video
We knew it would happen. With the widespread popularity of the Red Velvet Cake and the renewed interest in Whoopie Pies, it was inevitable that the two would join to give us the Red Velvet Whoopie Pie. And there is no denying how good these look and taste. Each cookie takes two round, domed shaped chocolate cookies and sandwiches them together with a soft and tangy cream cheese filling. The contrast of a red cookie with a white filling is both a visual and tasty delight. I like to finish the look with a few squiggles of white frosting on the tops of each Red Velvet Whoopie Pie.
Red Velvet Whoopie Pies : Preheat oven to 375 degrees F (190 degrees C) and place oven rack in the center of the oven. Line two baking sheets with parchment paper.
In a large bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
In the bowl of your electric mixer, fitted with the paddle attachment (can also use a hand mixer), beat the butter and sugars until light and fluffy. Add the egg beating well. Beat in the vanilla extract. In a small measuring cup, mix the buttermilk and red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk mixture, in three additions, beginning and ending with the flour. Drop heaping tablespoons (can also use a small ice cream scoop) of the batter onto the prepared baking sheets, spacing about 2 inches (5 cm) apart. With moistened fingers or with the back of a spoon, smooth the tops of the cookies.
Bake for about 9- 10 minutes or until the tops of the cookies, when lightly pressed, spring back (or a toothpick inserted into the center of a cookie comes out clean). Remove from oven and transfer to a wire rack to cool completely.
Cream Cheese Filling: Beat the butter until smooth and creamy. Add the cream cheese and beat until smooth. Beat in the vanilla extract. With the mixer on low speed, gradually beat in the confectioners' sugar, and continue to beat until smooth and creamy.
To Assemble: Take one cookie and spread a heaping tablespoon of the filling on the flat side of the cookie. Top with another cookie. If desired, take a little of the filling and thin it out, to piping consistency, with a little milk or cream. Place in a small piping bag or plastic bag and pipe lines back and forth over the tops of the Whoopie Pies. The assembled cookies can be stored, covered, in the refrigerator for several days.
Makes about 17 sandwich cookies.
Preheat oven to 350°F. For the Cookies, mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside. Mix buttermilk, food color and vanilla in small bowl.
Beat butter and brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy. Add egg mix well. Add flour mixture alternately with buttermilk mixture, beating on low speed after each addition until smooth and scraping down sides of bowl occasionally. Spoon 1 tablespoon of batter, 2 inches apart, onto parchment paper-lined baking sheets. (Cookies will spread so avoid crowding them on baking sheet.)
Bake 8 minutes or until cookies are puffed and spring back when touched, turning baking sheets halfway through baking. Cool on baking sheets 1 minute. Remove to wire racks cool completely.
For the Vanilla Filling, beat butter, confectioners' sugar, marshmallow creme and vanilla in medium bowl with electric mixer on medium speed until light and fluffy. To assemble whoopie pies, place about 1 tablespoon filling on flat side of 1 cookie. Top with a second cookie, pressing gently to spread the filling. Repeat with remaining cookies. Roll edges of cookies in chopped pecans. Store whoopie pies between layers of wax paper in airtight container in refrigerator up to 5 days.
Red velvet whoopie pies
Preheat the oven to 180°C/gas mark 4. Line 2 baking trays with baking parchment. Beat together the butter and sugar using an electric hand mixer for 2-3 minutes, until light and fluffy. Add the egg and vanilla extract and beat until well combined.
Add the baking powder. Whisk in the flour and buttermilk in alternate batches on a low speed, starting and finishing with the flour. Be careful not to over-beat. Whisk in the food colouring and spoon the mixture into a piping bag fitted with a 1cm plain nozzle.
Pipe the batter on to the baking parchment in small 2-3cm circles. Leave a 3cm gap between each as they will spread. Bake for 14 minutes, or until they're puffed up and spring back on touching. Cool on the baking trays for at least 10 minutes, then transfer to a wire rack.
For the filling, beat the soft cheese and butter using an electric hand mixer. Add the vanilla extract and icing sugar. Beat on a low speed at first and increase the speed until the icing is smooth and fluffy.
Use the filling to sandwich the pies together in pairs, with the flat sides facing each other. Dust with icing sugar to serve.
How to make Red Velvet Whoopie Pies in Heart Shape
First, you’ll need to make these delicious soft, moist and cakey cookies. Line two large baking sheets with parchment paper. Use a small heart-shaped cookie cutter or a template cut out from a card and with a stencil draw hearts all over the paper leaving one inch apart. Turn on the paper to make the stencils facing down.
Next, in a bowl whisk together flour, natural unsweetened cocoa powder, baking soda, and salt. In another bowl cream together softened butter for 1 minute on medium-high speed until completely smooth and creamy.
Add the brown sugar and beat on medium-high speed until fluffy and combined. Then mix in vanilla and egg, scraping down the sides and bottom of the bowl as needed. Beat in buttermilk and one tablespoon of red GEL food coloring.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Do not overbeat the batter.
Transfer the batter in a piping bag with a ½ inch round tip. If you don’t have it, you can use a zip-lock bag and cut off the corner. It will work fine, too. Pipe the V shapes inside the hearts. Bake the cookies for 10-12 minutes or until centers appear set.
To make the filling beat softened butter, cream cheese, and vanilla. Gradually add powdered sugar.
And finally, to assemble the hearts, transfer filling to a piping bag fitted with a large round tip (or again, you can use a zip-lock bag and cut off the corer). Pair the cookies by shape and size. Pipe the filling onto the flat side of one cookie leaving a little room around the edges. Top with another cookie (flat side down) Press gently so that the filling reaches the edge. Store in the fridge in an airtight container.