Friday, May 22, 2009


While viewing pictures on, Whoopie pies caught my attention. I had some cream cheese frosting I needed to use, so I decided to make Whoopie pies using my grandmother's recipe for red velvet cake.

I gathered all the necessary ingredients

Mixed them together

Then used a #30 scoop and plopped them on to the parchment paper.

I baked them for 10 - 11 minutes, let them cool, then filled them using a pastry bag and tip #23.
How were they? Very moist and sticky ....finger licking good. Yummmmmmmmmmmmmm!

Red Velvet Cake
1/2 cup shortening
1 1/2 cups sugar
2 large eggs
2 (1-ounce) bottles red food coloring
1 ounce water
1 teaspoon vanilla extract
2 cups AP flour
1 teaspoon salt
2 tablespoon cocoa
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon baking soda

Preheat oven to 375 degrees F. Line cookie sheets with parchment paper.

Sift flour, salt, and cocoa; set aside.

Beat shortening at medium speed with an electric mixer until fluffy; gradually add sugar, beating well.

Add eggs, 1 at a time, beating until blended after each addition.

Stir in food coloring, water and vanilla, blending well.

Add flour mixture to shortening mixture, alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Beat at medium speed 2 minutes

Sprinkle baking soda over vinegar, fold into cake mixture.

Using #30 scoop, place batter onto prepared pans.

Bake at 375° for 10 minutes.

Cool in pans on wire racks 10 minutes; remove from parchment and cool.

Fill with your favorite frosting and eat.

Yields 21 Whoopie pies using #30 scoop

Other places to find Whoopie pie recipes:

Pumpkin with maple cream cheese

Chocolate with marshmallow

Wicked Whoopie Pies from IssaMac's

1 comment:

  1. These are the cutest whoopie pies I've ever seen. So color appropriate for the Memorial Day weekend too! :)