How to Bake: Red Velvet Whoopie Pies

We’re preparing for a blizzard here in NYC so we’ll most likely be baking up a storm this weekend! Baking is always a fun family activity and is a nice thing to do when the weather outside is a bit frightful. One of our favorite Valentine’s Day recipes is heart-shaped red velvet whoopie pies. It combines one our favorite cake flavors – red velvet – with a light whipped vanilla icing. Whoopie pies are a nice alternative to cupcakes, with the icing sandwiched between the cakes rather than on top. We think they’re the perfect combination of cake and icing – and aren’t too messy to eat!

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Try out our red velvet whoopie pie recipe below. You can cut them out into different shapes, including hearts for Valentine’s Day. Stay safe and warm, everyone!

Magnolia Bakery’s Red Velvet Whoopie Pies

INGREDIENTS:

  • 3 – 1/3 cups cake flour (not self-rising)
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 2 ¼ cups sugar
  • 3 large eggs, at room temperature
  • 6 tablespoons red food coloring
  • 3 tablespoons unsweetened cocoa
  • 1 ½ teaspoons vanilla extract
  • 1 ½ teaspoons salt
  • 1 ½ cups buttermilk
  • 1 ½ teaspoons cider vinegar
  • 1 ½ teaspoons baking soda

PROCEDURE:

  1. Preheat oven to 350 degrees. Cakes – grease and lightly flour, three 9 x 2” round cake pans. Line the bottoms with parchment paper circles (or wax paper). Cupcakes – line 2 dozen cupcake liners with paper liners. Whoopie pies – grease and flour 2 Jelly roll pans (10 ½ x 15 ½) then line with parchment paper and grease and flour again.
  2. In a small bowl, sift the cake flour and set aside.
  3. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Gradually add the sugar and beat until very light and fluffy, about 5 minutes.
  4. Add the eggs, one at a time, beating well after each addition.
  5. In a small bowl, whisk together the red food coloring, cocoa, and vanilla. Add to the batter and beat well. Scrape down the sides of the bowl.
  6. In a measuring cup, stir the salt into the buttermilk. Add to the batter in three parts, alternating with the flour. With each addition, beat until the ingredients are incorporated but do not overbeat.
  7. In a small bowl, stir together the cider vinegar and baking soda. Add to the batter and mix well. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.

Whoopie Pies: Pour 3-4 cups of batter into each prepared pan, bake for about 10 minutes, or until a cake tester inserted in the center of the cake comes out clean. Let the layers cool in the pan. When completely cool using a cookie cutter, cut desired shapes, layer with whipped vanilla icing or your favorite buttercream!

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