Red Velvet Whoopie Pies (Printable version)
Soft red velvet cakes sandwiched with fluffy marshmallow cream for a tender, sweet delight.
# 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 ounces) marshmallow creme
15 - 1 teaspoon vanilla extract
16 - Pinch of salt
# How To:
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 in a large bowl until light and fluffy, approximately 3 minutes.
04 - Add egg and vanilla extract to the 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 the wet mixture, starting and ending with dry ingredients. Mix until just combined to avoid overmixing.
07 - Drop 24 evenly sized mounds of batter onto prepared baking sheets using a cookie scoop or tablespoon, leaving 2 inches of space between each.
08 - Bake for 10 to 12 minutes, or until cakes spring back when lightly touched. Cool completely on a wire rack.
09 - Beat butter in a bowl 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 the flat side of half the cakes. Top with remaining cakes to form sandwiches.
12 - Serve immediately or refrigerate in an airtight container for up to 3 days.
# Expert Advice:
01 -
- The texture is somewhere between cake and cookie, soft enough to melt in your mouth but sturdy enough to hold together when you take a bite
- That marshmallow filling tastes like childhood summers and stays perfectly fluffy for days
02 -
- Room temperature ingredients blend together seamlessly and create the smoothest batter and filling
- Let the cakes cool completely before filling or the marshmallow fluff will melt right off the sides
03 -
- Don't skip the sifting step for your powdered sugar, lumps will ruin that silky filling texture
- Gel food coloring is worth the extra trip to the store, it gives you that true red color without altering your batter consistency