‘Tis the season for all things red velvet, and I have been dying to share these jacked-up red velvet whoopie pies with you all week! I’m a big red velvet fan to begin with and after quite a few requests for red velvet desserts, I knew what had to be done. These red velvet whoopie pies have got it all going on. They’re easy to make, the cakes have a beautiful crumb, and that frosting… Where do I even begin? Let’s just say I’m not calling them jacked-up for nothing
So a few weeks ago, I asked what desserts you guys wanted for Valentine’s Day and the overwhelming response was red velvet. I love that we’re on the same page! Also, I’m always taking requests so if there’s a dessert you want to see, leave me a comment or join the conversation on Facebook!
You also said that you wanted something easy to make and these little whoopie pies fit the bill perfectly. Even better than that, I think whoopie pies are classic comfort food and with all this snow and bitterly cold temps in Boston, comfort food is in high demand.
What takes these gems to the next level is that frosting: Bourbon vanilla bean cream cheese frosting! Take a moment and let that sink in. I don’t know why it took me so long to get bourbon involved in this situation, but I can tell you there’s no going back. Cream cheese frosting is normally very sweet and the bourbon cuts that sweetness beautifully and adds an incredible warmth to it. And anytime I can break out the heart sprinkles is a win in my book!
You’re probably not going to want to share these…
I mention in the directions below that I use a one ounce cookie scoop for these and that’s really helps to ensure that they’re all the same size and bake evenly. I also prefer to bake these on a silpat. I baked a batch on parchment paper as well and they do work, but I find that they turn out a bit more even on the silpat. Happy baking!
- 2 cups all purpose flour
- 2 Tbsp. cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 4 ounces (1/2 cup) unsalted butter
- 1 cup light brown sugar
- 1 egg
- 1 tsp. vanilla bean paste or vanilla extract
- 1/2 cup buttermilk
- 2 tsp. red food coloring - Please note I use gel food coloring. If using liquid coloring, you will most likely need more.
- 7 ounces butter
- 8 ounces cream cheese
- 1 tsp. vanilla bean paste
- 3 & 1/2 - 4 cups powdered sugar
- 3 - 4 tsp. Bourbon
- Preheat oven to 375 degrees. Line sheet pans with silicone baking mats or parchment paper.
- In a medium size bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy.
- Add egg and vanilla, mixing until fully combined.
- Add dry ingredients alternating with buttermilk, starting and ending with dries.
- Stir in food coloring.
- Using a large cookie scoop, scoop whoopie pies on prepared sheets and bake for about 9-11 minutes. Please note I used a scoop that yielded 1 ounce scoops of batter.
- Set aside to allow to cool.
- In the bowl of an electric mixer, cream butter and cream cheese.
- Start adding 3 cups of powdered sugar, a little at a time, scraping the bowl down as necessary to make sure everything is combined.
- Add the vanilla and 3 teaspoon of bourbon.
- Add the remaining powdered sugar. How much you use will depend on how sweet you prefer and how stiff you want the frosting. For me, 3 and 1/2 cups is perfect.
- Add the remaining teaspoon of bourbon, if desired. I highly suggest using the full 4 teaspoons.
- Fill whoopie pies and enjoy. I used a piping back wit tip #805 to fill them. You can use a spatula as well.
- Store filled whoopie pies in an airtight container in the fridge and serve at room temperature.
I prefer to bake these on a Silpat. Parchment works as well, but they baked a bit more evenly on the Silpat.
Watch the cakes closely. You want to be careful not to over bake them.
If you want to omit the booze, I suggest adding an additional 1/2 teaspoon of vanilla abeam paste to the frosting.
Assembled whoopie pies should be stored in an airtight container in the fridge and are best when eaten at room temperature.