Whoopie Pies are all the rage, and they can be made in dozens of flavors. Not only are they easy, they are attractive and they taste good. Essentially, whoopee pies are small cakes, sandwiched together with a light and fluffy filling – they aren’t as messy as cupcakes, but can be made in any flavors that cupcakes are made. Red Velvet Whoopie Pies capture the flavors of the famous and trendy Red Velvet Cake, and are really delicious. Since they’re red, they are perfect for Valentine’s Day or Christmas, but they are good anytime of the year.
Whoopie pies are said to have originated in New England (Pennsylvania and Maine both claim they originated there), but the Amish have been making them for years, even selling them at roadside stands during the 30’s. It is thought that the Amish first made them with leftover cake batter. Why such a funny name? One report says that when Amish men opened their lunch boxes and discovered these delightful desserts inside, they yelled, “Whoopie!” The name stuck, and even though they are actually a cross between a cookie and a cake, they are now referred to as Whoopie Pies.
18 Whoopie Pies
3/4 cup butter, softened
1 1/2 cups brown sugar
2 teaspoons vanilla
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons buttermilk
2 tablespoons red food color
5 tablespoons flour
1 cup milk
1 cup butter
1 cup sugar
1 teaspoon vanilla
Powdered sugar, for dusting
- Preheat oven to 350°.
- Line 3 11 x 17" baking sheets with parchment; draw 12 1 1/2" circles on the parchment 3 across and 4 down, at least 2" apart.
- Cream the butter and brown sugar until fluffy; mix in the eggs and vanilla.
- Mix the flour, baking powder, and salt; add the mixture alternately with the buttermilk; mix until smooth.
- Stir in the red food color.
- Scoop the batter into a large decorating bag with a plain tip (about 1/2" wide or #9).
- Pipe circles of dough onto the prepared baking sheets.
- Bake 12-14 minutes or until the edges begin to burn brown.
- Remove from the oven, let sit 5 minutes, then transfer to cooling racks.
- Filling: Mix the flour and milk in a microwaveable container and use a hand blender to make it smooth.
- Microwave 3 minutes; stir, then microwave until boiling and thick.
- Stir until smooth, then place a piece of plastic wrap on the surface and let cool (I put it in the freezer for a few minutes if I'm in a hurry).
- While the mixture is cooling, whip the butter until fluffy; add the sugar and vanilla and beat until smooth and the sugar is dissolved.
- Add the cooled milk mixture to the creamed mixture and beat until it is smooth and stands in peaks.
- Assembly: When cool, spread the filling over half of the cakes; place the other half on top.
- Sprinkle with a little powdered sugar.
Amount Per Serving
Calories 324 Calories from Fat 172
Percent Total Calories From: Fat 53% Protein 4% Carb. 43%
Nutrient Amount per Serving
Total Fat 19 g
Saturated Fat 12 g
Cholesterol 74 mg
Sodium 293 mg
Total Carbohydrate 35 g
Dietary Fiber 0 g
Sugars 11 g
Protein 3 g
Vitamin A 15% Vitamin C 0% Calcium 0% Iron 4%