Red Velvet Whoopie Pies: A Delicious Twist on Classic Treats

Whoopie pies are a beloved classic dessert, but when you add a touch of red velvet to the mix, it's a game-changer. These moist and flavorful cakes sandwiched with creamy filling are sure to be a hit at any gathering. However, as I discovered in my latest baking adventure, getting the perfect whoopie pie is all about finding the right balance.

First off, let me say that these red velvet whoopie pies were quite heavy, so if you're looking for a lighter treat, this might not be the recipe for you. But if you don't mind indulging in something rich and decadent, then keep reading. The filling needs more confectioners sugar to balance out the flavors, but once you get that right, it's a match made in heaven.

One thing I noticed was that using two tablespoons of batter resulted in large cakes that only produced eight whoopie pies for me. I would recommend using one tablespoon instead, which yielded ten pies with a more manageable size. And as for the cake itself, it didn't have too much flavor, so I think adding some cocoa or almond extract could take it to the next level.

Now, I know what you're thinking: what's the deal with the vinegar and cream cheese? Well, let me tell you - real whoopie pies don't contain those ingredients. Only a moron would call these whoopi pies (yes, that's how passionate I am about this topic). But in all seriousness, the addition of vinegar helps to 'set' the red food coloring in the batter, while cream cheese is not necessary for the filling.

When it comes to making whoopie pies with an authentic Pa Dutch/Amish recipe, I can attest that these babies are delicious. And trust me, once you try them with a genuine recipe, you'll never go back to store-bought again. The cookies spread too much and became think and sticky, but they still tasted amazing.

To make these red velvet whoopie pies, start by preheating your oven to 350°F (180°C) with racks in the upper and lower third. Line two baking sheets with parchment paper and spoon two-tablespoon mounds of batter onto them, leaving about two inches of space between each cake. Bake for eight to ten minutes or until puffed and set.

Once the cakes are done, allow them to cool completely before assembling the whoopie pies. Spread about two tablespoons of filling on the flat side of half the rounds, then top with remaining rounds, flat side down. Repeat this process until you've used up all the filling and cakes.

For the filling, beat together cream cheese, butter, lemon juice, vanilla, salt, and sugar until creamy. Then, simply spread or pipe onto your whoopie pies. And there you have it - a delicious twist on classic treats that's sure to impress anyone with its rich flavors and velvety texture.

So go ahead, give these red velvet whoopie pies a try and experience the magic of combining two beloved desserts into one incredible treat. Just remember, the key is finding that perfect balance between flavors and textures, and don't be afraid to experiment until you get it just right. Happy baking!

Red velvet whoopie pies