Put a red velvet spin on a classic baked treat! These Red Velvet Whoopie Pies are filled with a marshmallow cream cheese frosting – they’re delicious!
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February. The dead of winter. February in upstate New York is cold. Very cold. Before we moved south to Asheville, I spent most days under a wearable Sherpa blanket…and that’s indoors! My sister gave us those wearable Sherpa blankets a couple of years ago as gag gifts. They do indeed look ridiculous, and I don’t think my sister thought we’d actually wear them. She was wrong.
Other than the snow and the retrieval of the Sherpa blankets from the closet, there’s not much to say about February in upstate New York. At least we have Valentine’s Day half-way through the month to brighten things up a bit!
We all know February 14 is the day for remembering St. Valentine, but do you actually know who St. Valentine was? I don’t. I am a huge Roman history buff, and even for me the story of St. Valentine is a bit murky.
We know that Valentinus (as he was known in those days) was a martyr. Beyond that, we don’t know much. For starters, there are at least 12 saints with the name Valentinus. (Valens in Latin means strong or powerful, so it’s easy to see why the name Valentinus would’ve been a popular name.)
One of the more accepted stories is that a Roman priest named Valentinus lived around 265 AD. At the time, young Roman men were conscripted into military service. Valentinus was caught performing marriage rituals for these young men – apparently marriage was a way to avoid forced military service.
Well, the emperor caught wind of Valentinus’ secret marriages, and that was the end of that. According to legend, Valentinus was martyred on February 14, thus the connection between Valentine’s Day and February 14. How much of this is true? Unknown. I’d venture to guess that there are elements of truth in there, but we may never know the real story behind Valentine’s Day.
Red Velvet Whoopie Pies
While the origin of Valentine’s Day may remain murky, that won’t keep me from celebrating this holiday! To be fair, we don’t go all out for Valentine’s Day here – usually just flowers and a card. Perhaps we’ll cook steaks for dinner.
But I always make sure to have some sort of fun red velvet dessert around! This year, these Red Velvet Whoopie Pies are taking center stage. They barely had enough time for a bow before they disappeared!
Whoopie pies traditionally feature two pieces of chocolate cake with a sweet frosting in between. However, given the time of the year, I thought it might be fun to put a red velvet spin on this sweet treat.
Like St. Valentine, the origin of the whoopie pie is also quite murky. It is generally accepted that whoopie pies come from Amish communities, and many whoopie pies feature marshmallow fluff in the filling.
For these Red Velvet Whoopie Pies, I put a red velvet spin on the cakes by using buttermilk, cocoa powder and a bit of white vinegar. Oh, and red food coloring. As I was cleaning the mixing bowl, my sink looked like something from a bad horror film.
Once the red velvet cakes were baked, I set about making the filling. I wanted to keep with whoopie pie tradition by using marshmallow fluff in the filling. However, I also wanted to keep with red velvet tradition by using a cream cheese frosting. In the end, I combined both together into a marshmallow cream cheese frosting. Let me tell ya – this frosting is amazing! I wish I could package this frosting and sell it. It’s that good!
If you’re looking for a fun treat for Valentine’s Day, then put these Red Velvet Whoopie Pies on the menu. Happy Baking!
Did you make these Red Velvet Whoopie Pies at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Red Velvet Whoopie Pies
For the Whoopie Pies
For the Whoopie Pies
- Preheat oven to 350°F.
- Using a small bowl, whisk together flour, cocoa powder, baking powder and salt; set mixture aside.
- Using an electric mixer, cream together butter and sugar until light and fluffy (~3-4 minutes on medium speed).
- Add egg; mix on low speed until well combined.
- Add half of the flour mixture; mix on low speed until well combined.
- Add the buttermilk, vanilla extract, food coloring and vinegar; mix on low speed until well combined.
- Add remaining flour mixture; mix on low speed until well combined.
- Spray 2 parchment-lined sheet pans with non-stick baking spray. Spoon ~2 Tbsp mounds of batter onto pans. (Note: Leave ~1” in between mounds of batter.)
- Bake for 112-15 minutes, or until tops of the cakes spring back when touched.
- Let cakes cool completely.
For the Frosting
- Using an electric mixer, beat the butter and cream cheese together until smooth.
- Add the confectioner’s sugar, marshmallow fluff and vanilla extract; beat on medium speed for 2-3 minutes, or until smooth.
- Spread the frosting onto the flat side of one cake. (Tip: For a smoother look, pipe the frosting on top of the cakes using a pastry bag fitted with a large round tip.)
- Lay another cake on top, flat-side down.
- Repeat process with remaining cakes and frostings.
- Assembled whoopie pies can be stored at room temperature for 3 days. If you need to stack them, place a piece of wax paper in between each layer.
Looking for more tasty red velvet dessert recipes? Check out these other favorites, too: