Red Velvet Whoopie Pies

by Anne


A while ago I decided to jump on the whoopie pie bandwagon. And since my friends haven’t complained (yet) about the occasional whoopie-pie-instead-of-cupcakes-for-dessert, I’ll consider myself relatively successful.

Indeed, it only took a few aesthetically unappetizing yet still edible attempts to settle on a fairly foolproof recipe. (My fiancée was kind enough to eat those first few batches without too much complaining- thanks honey!) Since then, I’ve used variations of mixes and flavors to make a few different batches: chocolate with vanilla filling, vanilla with chocolate filling, and red velvet with cream cheese filling. I’m still considering myself a novice when it comes to flavor and technique, so stay tuned for more exotic concoctions!

These red velvet whoopie pies were probably the most popular batch so far. And I can’t stress how easy they are to make. The premise is simple: use a box cake mix, and follow the recipe on the back (usually a couple of eggs, some oil, etc.) Don’t add the water- you need the batter to be thick so it doesn’t turn into a thin sheet of cake when you bake ‘em. Add one box of instant pudding mix and ¼ cup self-rising flour to the batter and mix it until all ingredients are incorporated (usually a couple minutes in my mixer). The consistency should be thick, closer to cookie dough than cake mix.

Grease a cookie sheet and drop spoonfuls of batter on the sheet (be sure to give these guys plenty of room, they’ll grow in the oven). Bake for 8-10 minutes at 350 degrees. I usually get a few batches of whoopie pies from each mix, though I make mine a bit on the small side…the first attempt was disastrously pancake-sized.

The filling is similarly simple. I use a recipe adapted from the “Marshmallow Fluff” website*, though I usually end up adding more powdered sugar and/or butter to the mix, depending on how much I need. For these red velvet guys, I decided to experiment with a cream cheese marshmallow filling, which was later likened to "Dunkaroo" frosting by a pleased dinner guest.


The substitution was easy, I simply used cream cheese in lieu of butter, and then played around with the vanilla and powdered sugar until I was satisfied. Oh, and the original fluff recipe calls for only half a jar. Yeah right. There’s no way I’m going to (a) only use half a jar of fluff – I need way more than that to get the right whoopie pie-to-filling ratio, and (b) measure out half a jar. I’m lucky if I get all the fluff off my spatula and mixing bowl when I’m done, I can’t fathom intentionally dirtying another dish in the measuring process.

Assembly is pretty self explanatory, but here are a few pointers:

1. DO match up your tops and bottoms according to size before you start in on the sticky filling process. No one wants a disproportionate whoopie pie, and you certainly don't want to start in on this endeavor after your hands are covered in fluff.
2. DON’T stack your whoopie pies, especially when they’re still warm. The pies will stick to each other, then pull apart and look far less pretty than originally intended.
3. DO, dust them with powered sugar. Especially if you don’t follow pointer #2. They’ll look pretty and you can hide any imperfections.
4. DON’T eat them all in one sitting. You’ll feel sick. Trust me (and my fiancée) on this one, please.

Red Velvet Whoopie Pies:

• 1 box red velvet cake mix
• 1 box instant pudding (I used vanilla, but feel free to experiment with flavors!)
  
• 1/4 cup self-rising flour
• Eggs (use quantity listed on box)
• Oil (ditto)

Mix all ingredients in electric mixer until batter is thick and not (too) lumpy. Drop spoonfuls of batter onto greased cookie sheet and bake at 350 degrees for 8-10 minutes or until pies are done. Use a toothpick to test, if necessary.

Cream Cheese Marshmallow Fluff Filling
(adapted from Marshmallow Fluff):

• 1 jar Marshmallow Fluff
• 1+ cups powdered sugar
• 1+ teaspoons vanilla
• 1/2+ block cream cheese

Mix all ingredients in electric mixer until light and fluffy. Add more sugar, cream cheese, or vanilla to taste. Spread onto cooled whoopie pies.

* In case you need another reason to love the company that brought you fluffernutters, check out the Fluff Jingles, as sung by the Flufferettes, or this rockin' ad about the causal relationship between consuming fluffernutters and making mad skateboarding moves. Anyone know where I can get one of those fluffernutter helmets?