There is nothing as happy in this world as makin’ whoopie… or red velvet anything. Putting them together throws us over the top into just plain glee. Thus, I present thee with the Red Velvet Whoopie Pie. With mini flags. You’re welcome.
Red Velvet Whoopie Pies
- 1/2 cup butter (or 1 stick), softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 3/4 cup sour cream
- 1 1/4 cup buttermilk
- 1 egg
- 1/2 ounce red gel food coloring (Wilton brand is best)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 3 1/8 cups flour
- 1/8 cup dark cocoa powder
- 1 recipe of Cream Cheese Filling (recipe below)
- Candy sprinkles (optional)
Preheat oven to 350°F
Cream butter and sugar in mixing bowl on high speed until light & fluffy. Turn speed to low and add wet ingredients. After wet ingredients are combined with butter mixture, add wet ingredients.
Split batter in half. Stir one food coloring for your team colors into batter very well, and then the second color into rest of batter.
Line baking sheets with parchment papers.
For large whoopie pies, use an ice cream scoop to make pies. For smaller ones, use a cookie scoop. Drop leveled scoops onto baking sheets. Place in preheated oven and bake for 10-12 minutes or until tops of pies bounce back when lightly touched.
After pies have cooled, turn upside down and use a decorating bag to cover with filling. Place second pie of opposing color (See what I did there?) on top of filling to sandwich pies together. If desired, roll sides into pretty sprinkles.
Cream Cheese Filling Ingredients
- 8 ounces unsalted butter
- 8 ounces cream cheese
- 2 pounds powdered sugar
- Sea salt (to taste – this might take up to a teaspoon)
- Few drops of water if needed
Mix frosting ingredients together on lowest setting until powdered sugar is combined. Turn up speed and whip for about 8-10 minutes. If frosting is too sweet, it needs more salt.
And, with that, get your mind out of the gutter, naughty you.