Red Velvet Whoopie Pies
These mini Red Velvet Whoopie Pies are the most elegant sweet treats I’ve ever made.
Oh, how pretty are these red velvet whoopie pies??
A visual delight, divinely tasty, sinful, creamy, soft and above all – as simple as a recipe can be! I do a lot of chocolate desserts.. so much so that I am starting to feel like I’ve run out of ideas for chocolate cake recipes! (i hope not). When my friend expressed her dislike for chocolate (seriously, how?!) and fondness for red velvet, I decided to whip up these cute little red velvet whoopie pies for her.
There are 2 elements to this recipe – a) making the cake shaped like cookies and b) making the marshmallow-buttercream filling. The filling can be anything you want, really! Most people do a cream cheese frosting as filling… or a simple vanilla buttercream. When you live in a hot country like India, you’ve got to think of nifty ways to make frostings / fillings that wont melt away quickly. Adding a bit of marshmallows to the buttercream makes for a great spreadable filling that stays un-melted for a bit longer than a regular buttercream does. Plus, it also tastes pretty darn delicious!
P.S: With this beautiful looking recipe, I think I’ve redeemed myself from my earlier tasty-yet-not-so-great-looking whoopie pies attempt.
Eggless Red Velvet Whoopie Pies – Printable RecipePrint
Red velvet whoopie pies are like sandwiched cookies
For the Whoopies
- 1/3 cup Powdered Sugar (adjust to taste)
- 1/4 cup Butter, soft at room temperature
- 1 teaspoon Vanilla extract
- 1 Tablespoon Condensed Milk
- 3 Tablespoons thick plain Yogurt / sour cream
- 1 cup All Purpose Flour
- a pinch of Salt (skip if using salted butter)
- 1/4 cup unsweetened Cocoa Powder
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 2 teaspons edible Red Food Coloring (adjust depending on how deep a color you want)
- 3–4 Tablespoons Milk or Water, as required
For the filling
- 1/4 cup Butter, soft at room temperature
- 1/3 cup Powdered Sugar
- 5–6 large Marshmallows
- 1 Tablespoon Butter
- 1/4 cup Cream (or Milk)
- Powdered Sugar
For the whoopies
- Cover a baking tray with aluminum foil, parchment paper or a silicon mat. Preheat the oven to 180 C or 350 F (If using a convection oven, reduce temperature to 160 C / 325 F)
- Beat together butter and sugar for 1 minute to form a smooth and creamy mixture.
- Add vanilla, sour cream / plain yogurt, condensed milk and mix well.
- Sift in the flour, cocoa powder, salt, baking powder and baking soda and mix well.
- Add edible red food coloring and 2-3 Tablespoons Milk / water to form a smooth and thick batter. The consistency should be somewhat like a brownie batter. You can adjust the red color depending on how dark or light you want the color of the whoopies to be.
- Using a mini ice cream scoop, scoop out the batter onto a prepared pan to make equal sized whoopies. Place them at least 1 inch away from each other – as the cakes bake, they tend to spread.
- Bake for 10-12 minutes or until the cakes are cooked completely.
For the marshmallow-buttercream filling – you can prepare this 1 day in advance too
- Melt together marshmallows, butter and a little cream (or milk). You can this in the microwave or on the stove. Mix frequently to avoid burning the marshmallows. It should take 4-5 minutes on medium heat for the marshmallows to melt completely. Stir and let the mixture cool completely.
- Also beat butter, sugar and vanilla extract for 2-3 minutes to form a smooth buttercream.
- Add the thick marshmallow & cream mixture in the buttercream bowl and mix to form a marshmallow-buttercream.
- Refrigerate it for at least 30 minutes.
To assemble the whoopie pies
- Spread a bit of the filling onto the flat side of one cake using a knife of spoon. Alternatively, you can use a pastry bag with a round tip to pipe the filling onto the cake. Top it with another cake, flat-side down. Repeat with the rest of the cakes and filling.
- Dust the top lightly with some powdered sugar, if desired and serve
- Store in air tight box if the fridge up to 3 days. But best served on the day of.
Alternative Filling Ideas
- Cream cheese frosting
- Simple Buttercream
- Marshmallow Fluff
- Category: Dessert
Eggless Red Velvet Whoopie Pies – step by step pictures
Beat together butter and sugar for 1 minute to form a smooth and creamy mixture. Add vanilla, sour cream / plain yogurt and mix well.
Sift in the flour, cocoa powder, salt, and mix well. Add edible red food coloring and 2 Tablespoons Milk / water to form a smooth and thick batter. The consistency should be somewhat like a brownie batter.
You can use a 1 Tablespoon ice cream scoop measure to make mini cookies or a bigger measure for slightly bigger pies. Scoop out the batter onto a prepared pan.
Bake at 180 C for 12 minutes or until the cookies are cooked through. The texture will be like that of a soft cake in a cookie form! Let it cool completely. And carefully remove and set aside.
To make the filling, melt together marshmallows, butter and a little cream (or milk). You can this in the microwave or on the stove. Mix frequently to avoid burning of the marshmallows. It should take 4-5 minutes on medium heat for the marshamallows to melt completely. Stir and let the mixture cool completely.
Also beat butter, sugar and vanilla extract for 2-3 minutes to form a smooth buttercream.
Add the thick marshmallow & cream mixture in the buttercream bowl and mix to form a marshmallow-buttercream. Refrigerate it for at least 30 minutes.
Apply bit of the filling on the backside of a cookie and sandwich it with another cookie to form a whoopie pie.
Dust with some sugar on top, if you like and serve!