Red Velvet Whoopie Pies (Print version)
Velvety red cakes paired with airy marshmallow cream offer a delightful sweet treat for gatherings or snacks.
# What you need:
→ Red Velvet Cakes
01 - 2 cups all-purpose flour
02 - 2 tablespoons unsweetened cocoa powder
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon baking soda
05 - 1/2 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 1 cup granulated sugar
08 - 1 large egg
09 - 1 teaspoon vanilla extract
10 - 1 cup buttermilk, room temperature
11 - 1 tablespoon red food coloring
→ Marshmallow Filling
12 - 1/2 cup unsalted butter, softened
13 - 1 1/2 cups powdered sugar, sifted
14 - 1 jar (7 oz) marshmallow creme
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
# Directions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
03 - Beat butter and sugar together in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add egg and vanilla extract to butter mixture, beating until fully incorporated.
05 - Mix in red food coloring until batter is evenly colored throughout.
06 - Alternate adding dry ingredients and buttermilk to wet mixture, beginning and ending with dry ingredients. Mix until just combined; avoid overmixing.
07 - Drop 24 evenly sized mounds of batter onto prepared baking sheets using a cookie scoop or tablespoon, spacing 2 inches apart.
08 - Bake for 10-12 minutes until cakes spring back when lightly touched. Cool completely on wire rack.
09 - Beat butter until creamy. Add powdered sugar and beat until fluffy.
10 - Add marshmallow creme, vanilla, and salt. Beat until smooth and airy.
11 - Spread or pipe a generous tablespoon of marshmallow filling onto flat side of half the cakes. Top with remaining cakes to form sandwiches.
12 - Serve immediately or store in airtight container in refrigerator for up to 3 days.
# Expert advice:
01 -
- The texture is somewhere between a cake and a cookie, soft and pillowy with just the right amount of chew
- That marshmallow filling stays fluffy for days, making these perfect for meal prep or unexpected guests
02 -
- Overmixing the batter makes tough whoopie pies, fold everything together just until no flour shows
- Room temperature ingredients are non negotiable here, cold butter or buttermilk will ruin the texture
03 -
- Scoop your batter onto cold baking sheets, warm sheets cause spreading and flat whoopie pies
- Freeze unfilled cakes for up to a month, thaw and fill when you need a quick dessert