Red Velvet Whoopie with Cream Cheese Filling

After seeing a few awesome looking red velvet cakes and red velvet cupcakes on various blogs my kids started bugging me to make this brightly colored confection. To be honest, while they are great to look at I wasn't sure if I was going to make a dessert that required me to add in a whole bottle of red food dye. It kind of went against everything I usually stand for. I try to maintain a dye-free zone around the house whenever possible with one of the only exceptions being my personal weakness; M&M's.

I figured since I had never tasted this cake I should give it a go at least once in my life, even if just for the fact to say: I tried it. I knew I didn't want a big cake around the house, especially if it turned out to be something I wasn't too fond of. The other idea was to make cupcakes, but it's been done on other blogs and sometimes the rebel in me wants to be a little bit different. So what was left? Yep, whoopie pies. These little delights are always a huge hit when I make them and they are also perfect to "pawn off" on neighbors and friends. This recipe is adapted yet again from this great little book that has so many fun ideas inside: Whoopie Pies by Sarah Billingsley and Amy Treadwell. 

This whoopie pie starts by baking the cake part. The recipe calls for up to 1 cup of cocoa, but also mentions that 1/4 cup might suffice if you want more of a red looking cake. I used the later since I wasn't going for chocolate flavor. Besides the usual suspects of flour, butter, sugar, and eggs, this also calls for buttermilk. I always have a small container in my fridge, but if you don't, or don't want to purchase any, it can easily be made by measuring 1 tablespoon lemon juice or vinegar into a cup and adding milk to total 1 cup. Let it sit for about 5 minutes, give it a stir and you are good to go.

To make perfect whoopie pies use an ice cream scoop to drop perfect little round cakes onto your baking sheet.

The filling of these whoopies is a traditional cream cheese frosting. I started with the recipe given in the book, but decided after tasting it that it was lacking cream cheese flavor, so I doubled the amount it called for since you can never have too much cream cheese, right?

So, what was the verdict of these little desserts? The kids loved them, their friends loved them, and I think my neighbors enjoyed them as well. As far as my husband is concerned, he thought they were tasty but I'm pretty sure he wouldn't ask for them again. What about me you are wondering? Well, this is tricky since I loved the frosting. The cake part I felt kind of "eh" about. I could take it or leave it. In fact, I was almost annoyed that it didn't have a distinguished flavor. Would I make them again? Maybe. If I was trying to go for a theme I think they would be adorable, or if someone asked me specifically about making them. Considering that you can find so many incredible other cakes or whoopie pie combinations out there, this one just left me lukewarm and I could find much better options to waste my calories on, but if you are a fan of Red Velvet anything, then you must give them a try, I bet you'll like them!

Red Velvet Whoopie with Cream Cheese Filling

(Print this Recipe)

Ingredients:

For the pies:

2 1/2 cups all-purpose flour

1/4 cup cocoa powder (can be upped to 1 cup if you want more cocoa flavor)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup vegetable shortening

1/2 cup packed brown sugar

1 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

1/2 ounce (one small bottle) red food coloring

1 cup buttermilk

For the filling:

8 ounces cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature

3 1/2 cups (one 16-ounce box) confectioners' sugar

1 teaspoon vanilla extract

Directions:

For the pies: Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.

Sift together the flour, cocoa powder, baking powder, baking soda, and salt onto a sheet of waxed paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and both sugars on low speed until just combined. Increase the speed to medium  and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and red food coloring and beat just until blended.

Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup buttermilk and beat until completely combined.

Using an ice cream scoop, drop batter onto one of the prepared baking sheet and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely.

For the filling: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium speed. Add the sugar and beat on low speed until combined. Add the vanilla and increase the speed to medium, beat until creamy and smooth, about 4 minutes.

Assembling the whoopie pies: Spread filling onto the flat side of one cake using a knife or spoon. Top with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Alternatively, you can use a pastry bag with a round or star tip to pipe the filling onto the cakes, which will give you a smoother, neater presentation.

Adapted from: Whoopie Pies

Banana Whoopie Pies with Chocolate Buttercream

Our family goes through "banana stages". Sometimes I can't buy them quick enough before they are devoured, but then there are times when no one will touch them for days. Right now with it being so hot, bananas don't last long on the counter unfortunately. So what's one to do with an abundance of ripe bananas? The most "logical" choice was to make banana whoopies. 

These little cakes are once again from the book "Whoopie Pies" by Sarah Billingsley and Amy Treadwell. I love looking through this book since it offers so many possibilities. There are many recipes for each, the pies and the fillings, but it is up to the baker to decide which flavor combinations to use to put it all together. The possibilities are endless, which makes this so much fun.

I decided to use a classic chocolate buttercream as the filling in my banana whoopies. The pies are quickly mixed up, and I loved the fact that this recipe incorporated some whole wheat flour. One suggestion the book offers is to use a tablespoon or two of flax meal or wheat germ, and I went ahead and added some wheat germ into the batter since I had it on hand. I figured this way I could justify how "healthy" they were.

Pecans are optional in this recipe, so I decided to forgo them this time though they would certainly make a great addition. The chocolate buttercream is a pretty basic recipe, so I decided to amp up the "health" factor and go with Hershey's Extra Dark Cocoa Powder. This made the filling less sweet but at the same time, more decadent and rich tasting.

This is comfort food at it's best. These little delicacies were gone in no time. My husband had to sneak a few out to his colleagues who loved them just as much as my kids did. Since the filling wasn't too sweet or too chocolaty, my husband enjoyed a few of them as well. Definitely a repeat recipe, but maybe next time I'll add the pecans and go with a cream cheese frosting, or a maple buttercream, or a ............ I guess you'll all have to wait and see what strikes my fancy the next time around!

Banana Whoopie Pies with Chocolate Buttercream
(adapted from "Whoopie Pies")
(Printable Recipe)

Ingredients:

For the pies:
1 cup all-purpose flour
1 cup whole wheat flour (I used stone ground organic)
2 tablespoons wheat germ (optional)
1 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, at room temperature
4 tablespoons vegetable shortening
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
3 very ripe bananas, mashed
3/4 cup chopped toasted pecans (optional)

For the filling:
1 1/3 cups confectioners' sugar
1/2 cup cocoa powder (I used Hershey's Extra Dark)
4 tablespoons unsalted butter, at room temperature
3 tablespoons heavy (whipping) cream
1 teaspoon vanilla extract
1/2 teaspoon salt


Preparation:

For the pies: Position a rack in the center of the oven and preheat the oven to 350 degrees f. Line two baking sheets with parchment paper.

Sift together both flours, baking soda, and salt onto a sheet of waxed paper.

In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, sugar, and vanilla until light and creamy, about 3 minutes. Add the eggs and beat until combined.

Add the bananas and the pecans (if using) and beat on medium for about 2 minutes, until completely combined. Add the flour mixture along with the wheat germ if using. Mix until combined.

Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at time for about 10 minutes each, or until the cakes begin to brown. Remove from the oven and let the cakes cool on the sheet or at least 5 minutes before transferring them to a rack to cool completely.

For the filling: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the confectioners' sugar, cocoa, and butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute. Add the heavy cream, vanilla, and salt and beat on high until smooth, about 3 minutes.

Assembling the whoopie pies: Spread filling onto the flat side of one cake using a knife or spoon. Top with another cake, flat-side down. Repeat with the rest of the cakes and filling.
Alternatively, you can use a pastry bag with a round or star tip to pipe the filling onto the cakes, which will give you a smoother, neater presentation.

Whoopie Pies

Baking and cooking trends are almost like fashion. Things that are hip today might be gone by next year. In fact, cupcakes have been all the rage and while you still find them in a lot of cookbooks and food blogs, they are indeed becoming less and less popular. The next "big thing" after cupcakes appeared to be macaroons, which are still all over the internet. I personally have not made them yet, and I'm wondering if by the time I'm getting around to them they are already passe again. 

But just like fashion, as soon as one item "retires" there is a new one resurrected or back in style. In this case I'm talking about the Whoopie Pie. Whoopie pies have been around for a long time, especially if you have lived on the east coast, but for some reason they have always been the stepchild to cupcakes and macaroons. Well not anymore. Keep your eyes open and you will start seeing Whoopie Pies popping up everywhere. A great book which will get you started and has endless possibilities is:  Whoopie Pies by Sarah Billingsley and Amy Treadwell.

Whoopie pies are pretty easy to make, taste like childhood, and when brought along to any function, I guarantee you won't be coming home with leftovers.

I decided to kick my whoopie pie experience off with the classic chocolate cake and marshmallow frosting. They were everything and more I remembered them to be. I loved the non too sweet soft cake part that harmonized perfectly with the soft marshmallow filling. I used extra dark cocoa powder which too me made them taste even richer, but any cocoa powder will work. The marshmallow creme for the filling is a cinch, since it relies on store bought marshmallow fluff and is whipped up in no time. The only thing that bothered me a bit was the way my finished pies looked. The tops of all of the whoopie pies in the book are smooth, and even after carefully watching mine while they were baking the tops cracked. I'm not sure why this happened, maybe it had to do with the lack of humidity we have here in the Southwest, but it didn't affect the taste of the pies.

My whole family went bonkers over these little delights and I see many more whoopie pies in my baking future. I hope this inspired you as well to make some whoopie pies, you know, you want to!

Chocolate Whoopie Pies with Marshmallow Creme Filling

(Print this Recipe)

Ingredients:

For the pies:

1 2/3 cups all- purpose flour

2/3 cup unsweetened cocoa powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

4 tablespoons unsalted butter, at room temperature

4 tablespoons vegetable shortening

1 cup (packed) dark brown sugar

1 large egg

1 teaspoon  vanilla extract

1 cup milk

For the filling:

1 1/2 cups Marshmallow Fluff (or other prepared marshmallow cream)

1 1/4 cups vegetable shortening

1 cup confectioners' sugar

1 tablespoon vanilla extract

Directions:

For the pies: Position a rack in the center of the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.

Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.

Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup milk and beat until completely combined.

Using a 1 1/2 tablespoon ice cream scoop, drop the batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet a t a time for about 10 minutes each, or until the pies spring back when pressed gently. Remove from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to a rack to cool completely before filling.

For the filling: In the work bowl of a stand mixer fitted with the paddle attachment, beat together the Marshmallow Fluff and the vegetable shortening, starting on low and increasing to medium speed until the mixture is smooth and fluffy, about 3 minutes. Reduce mixer speed to low, add the confectioners' sugar and the vanilla, and beat until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.

Assembling the whoopie pie: Spread filling onto the flat side of one cake using a knife or spoon. Top with another cake, flat-side down. Repeat with the rest of the cakes and filling.

Alternatively, you can use a pastry bag with a round or star tip to pipe the filling onto the cakes, which will give you a smoother, neater presentation.

Adapted from: Whoopie Pies