I would like to make some red velvet whoopie pies for my son's birthday party (to go with our cat in the cat theme) and while there are a ton of recipes online I would love to see one that is tried and true.
Thanks so much in advance... can't wait to wow my guests!
Hello.... just thought I'd bump this up... my son's birthday is next week and I'd really love it if someone could share a red velvet whoopie pie recipe they enjoyed.
Like I said I find some online but most some have reviews of the whoopie pies not tasting like red velvet.. and I'd love to hear from some CC's.
Also, how far in advance can I make them if the party is next Saturday October 22? I still want them to be fluffy and soft for the party?
Thanks so much!
Funny you should ask. I have an order going out on Sunday. In addition to my regular RV recipe, I will be altering it twice to upgrade my own recipe. I have a recipe, but I can't leave them alone, so Sunday is an experiment day.
I'll let you know.
Just saw the part about time. I make these at the last minute... maybe 12 hours at the most... ahead. I will wrap one and see if it will unwrap well. This will give you some time, maybe a day. Some whoopie recipes stick to the plastic wrap. My chocolate ones don't. But they are actually supposed to stick. You can freeze the cookie part. Place them on the cookie sheet and freeze for one hour. Then you can transfer to a container. Don't freeze the filling or the filled pie.
Thanks, I don't plan on making them too soon ahead of time probably the Friday before the party. As of now I really like cake man raven's red velvet cake recipe but I have no idea how to alter it to make it into a whoopie pie???
Also I don't plan on wrapping them individually or anything I want to display them on my dessert table. So I guess the best way would be to maybe make the cookie part Friday and put into a tupperware type container maybe? Then I can fill them Saturday morning maybe?
Still hoping to see a recipe from some of you talented friends.... thanks again!
Cake will not convert, especially Cakeman's. That is the experiment, to get it closer to his. I'll share after the bakefest. Whoopie pie batter is very thick, betwen a cookie and a cake batter.
I found this recipe here on cake central:
1 (18.25 ounce) package devils food cake mix
5 tablespoons all-purpose flour
1 cup milk
1 cup shortening
1 cup white sugar
2 teaspoons vanilla extract
So could I add red food coloring, sub the milk for buttermilk and hope that it works lol... do you think it would taste like red velvet.... then ofcourse making a nice cream cheese filling for the center?
You can try it. Whoopies are temperamental. When researching them, there are many failures. So be prepared to do it a few times to get it right. Mine is scratch, but not hard or odd ingredients.
Thanks so much scp1127... I look forward to hearing how your bake fest went and if you'd be willing to share your recipe that would also be awesome!
Would really love to have these at the party
It's tomorrow and I'll be happy to share. Susan
What would I do without cake central ladies
I made the whoopies and they did turn out close to Cakeman's. I did notice in my research that the vinegar is left out of the whoopies. I'm not sure why, but I guess it is a structure issue. I found a recipe that resembled mine but looked closer to Cakeman's. I tweaked it a little, but if I were to make it again, I would do some more tweaking.
They are not as puffy as I would like, but the puffy ones didn't look as appetizing. Also, most reviews on RV stated that they did not puff even if the photo looked puffy. My guess is that the flavor suffers with more flour.
Some whoopies say don't double the recipe, but this one did fine.
Here is my change: Add about 1 to 2 oz more flour. An oz is about 4 tbsp. Next time I will add 2 oz more flour per single recipe. It may be able to handle more. When I'm doing these for a school project or for free, I'll try a little vinegar. I just didn't have time for a disaster tonight. I used my own cream cheese filling. I only added 3/4 oz of red food coloring. The volume of liquid in the coloring may be contributing to the spreading.
Pm me and I'll give you a link to my site. I will have pictures tomorrow morning.
Don't get me wrong, they are puffy. I just got my chocolate recipe to be super puffy and I would like for these to look similar. Tomorrow I will be boxing them together and they are really different.
I got 67 halves out of a triple recipe with a #40 disher (1 1/2 tbsp).
Don't know why the link didn't work. I'll attempt it again.
Added note: As they are cooling, the batch with the added flour is not sticky on top. A plus for storing.
Also, my butter on the second batch was cooler than room temp. I let the mixer soften it.
what the heck is a #40 disher lol? And where would I get one?
They are scoops used in the restaurant business. They come in many sizes. #40 is 1 1/2 tbsp. The finished size was about 3 inches each. It will be hard to get a consistent size in whoopie pies without some way to measure. If you don't want to get a scoop, I would suggest putting the batter in a piping bag and pipe it out. Just make sure you smooth the top.
The original recipe is way too sticky and gummy. Definitely add the flour. The taste was much improved with the flour too.
I used a sweeter cream cheese buttercream than I usually do because the whoopie pies in general are less sweet than cakes. I used 8 oz cream cheese, 1 stick of unsalted butter, 1 lb powdered sugar, sifted, and plenty of vanilla bean paste.