Iconic, irresistible, and universally adored, whoopie pies are one of the most delicious desserts around! This recipe for a red velvet version are delicate, delicious, and very easy to make.
What is a Whoopie Pie? Traditionally a whoopie pie is a highbred chocolate cake in a smaller sandwich cookie form held together by creamy frosting. The name whoopie pie doesn’t refer to a pastry pie at all. That’s a misnomer. For the same reason, Boston Cream Pie is a cake. Historically the term pie was used interchangeably with cake since pies and cakes were cooked in the same pans. Main, Pennsylvania, and Massachusetts all claim to be the original birthplace of this delicious dessert. Still, there’s evidence that this form of sandwich cake-cookie can be traced back centuries in Germany. Now whoopie pies come in thousands of gourmet varieties in bakeries all across America, and there’s no end in sight for this fantastic dessert.
Does the origin of the name or who first made it make it any less divine to eat? Nope. We know it’s one of the best dessert options for anyone on the go. Finding a whoopie pie in a brown bag lunch will make anyone happy. That’s why our chef custom created this recipe with our premium flour. Red Velvet cake is a family favorite and having a delicate hand-pie to devour with gusto is a genuine gesture of love. Whether it is wrapped unpretentiously in plastic wrap and slipped into lunch or displayed in a gourmet bake-shop window, this is a recipe to use often.
1 cup (8 oz., 227g) unsalted butter, softened
3 ½ cup (1 lb., 454g) confectioners’ sugar
8 ounces (227g) cream cheese, cut into 8 pieces, softened
2 Tbsp. (2 oz., 56g) Water
1 tsp. (5g) vanilla bean paste
Preheat the oven to 350 °F. Line two sheet pans with parchment paper.
In a medium bowl, combine the flour, baking powder, cocoa, and salt. In the bowl of an electric mixer with a paddle attachment, combine the oil, vinegar, food coloring, vanilla, sugar, eggs, and milk on medium speed for one minute.
Add the flour mixture and combine well, about 1 minute.
Drop the batter by rounded Tablespoon onto the baking sheets, allowing 1 ½ -inch between each cookie, as the cookies will spread. You’ll be making 48 cookies. Bake until the cookies are firm but not crisp, about 14 minutes. Transfer immediately to racks to cool.
Filling: With an electric mixer, beat butter and cream cheese until smooth, about 3 minutes. Scrape down the sides of the bowl and paddle to ensure there are not any lumps of butter or cream cheese. Add the sugar, water, vanilla, and salt. Incorporate on low speed, then increase the speed too high for 30 seconds. Refrigerate until ready to use if it feels soft.