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Recipes // Desserts // Red Velvet Whoopie Pies with Cream Cheese Frosting and Blueberries

Red Velvet Whoopie Pies with Cream Cheese Frosting and Blueberries

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Cake Rounds Ingredients:
  • 2 cups all-purpose flour
  • 3 tablespoons unsweetened (natural) cocoa powder (not Dutch process)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 1/4 cup vegetable oil
  • 1 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • 1 teaspoon distilled white vinegar
  • 2/3 cup well-shaken buttermilk
  • 1 (1-ounce) bottle red food coloring (2 tablespoons)
Cake Rounds Directions:
  1. Preheat oven to 350°F with racks in upper and lower third. Line two baking sheets with parchment paper.
  2. Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
  3. Beat butter, oil, and sugar with an electric mixer until combined well, about 2 minutes. Beat in egg, vanilla, and vinegar.
  4. Reduce speed to low and alternately mix in flour and buttermilk in batches, beginning and ending with the flour until combined.
  5. Add the red food coloring and mix on low speed until thoroughly combined.
  6. Spoon 2 tablespoon mounds of batter 2-inches apart on lined baking sheets.
  7. Bake, switching positions of baking sheets halfway through baking, until rounds are puffed and set, 8 to 10 minutes.
  8. Slide parchment with rounds onto wire racks to cool completely.
  9. Preheat oven to 350°F with racks in upper and lower third. Line two baking sheets with parchment paper.
  10. Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
  11. Beat butter, oil, and sugar with an electric mixer until combined well, about 2 minutes. Beat in egg, vanilla, and vinegar.
  12. Reduce speed to low and alternately mix in flour and buttermilk in batches, beginning and ending with the flour until combined.
  13. Add the red food coloring and mix on low speed until thoroughly combined.
  14. Spoon 2 tablespoon mounds of batter 2-inches apart on lined baking sheets.
  15. Bake, switching positions of baking sheets halfway through baking, until rounds are puffed and set, 8 to 10 minutes.
  16. Slide parchment with rounds onto wire racks to cool completely.
Filling Ingredients:
  • 1. Preheat the oven to 350 degrees F. Lightly oil and flour 3 (9 by 1 1/2-inch round) cake pans.
  • 2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
  • 3. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
  • 4. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.
  • 5. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
  • 6. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to 1/2-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the blueberries
Filling Directions:
  1. Beat together cream cheese, butter, lemon juice, vanilla, salt, and sugar until creamy, 1 to 2 minutes. Spread about 2 tablespoons of filling on flat-side of half the rounds; add one layer of fresh blueberries and top with remaining rounds, flat side down, to form whoopie pies.
  2. Beat together cream cheese, butter, lemon juice, vanilla, salt, and sugar until creamy, 1 to 2 minutes. Spread about 2 tablespoons of filling on flat-side of half the rounds; add one layer of fresh blueberries and top with remaining rounds, flat side down, to form whoopie pies.
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