Whoopie Pies

Red Velvet Whoopie Pies {#SeriousSandwich}

In American Food by Amanda Mouttaki5 Comments

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In my family there’s a long history of red velvet cake. One of my dad’s sisters makes THE best version I have ever had.  Seriously, I wouldn’t even order a piece of red velvet cake from a restaurant or bakery because they never were the same. When I was younger this aunt lived in Texas so on the few occasions she might be home in a year we always asked for a cake. It was several thin layers tall with creamy white frosting between each and then covered in frosting.  The best part was that the cake was always moist. It didn’t have the dry taste many cakes get.  I don’t know how she did it and to this day I can’t get it to turn out the same.  I gave up. So every now and then I have the chance to eat a piece and am satiated for another year.

When I first flipped through Emeril’s Kicked Up Sandwiches this recipe immediately caught my eye.  I knew that it wouldn’t be the same as the cake I pine for but they still looked delicious. At the outset I thought that this recipe would take a lot of time, but was surprised at how quickly it came together. I opted to make small whoopie cakes. Each cake is about the size of a ping pong ball. It’s easy to adjust sizes depending on what you like – just pipe more or less.  There are two things to keep in mind. First, make sure that you have two cakes that are the same size because they need to sandwich together. Emeril gives a great tip to wet your finger and smooth out the top of the batter once you’ve piped it – made a huge difference! For the size I made, the baking time was only 6 minutes a pan.  So in under 15 minutes I had baked 40 pieces.  Make sure to let them cool completely before frosting. The recipe Emeril gives for this is a cream cheese frosting but also includes marshmallow fluff.  This is great for us as marshmallow fluff has no gelatin. The flavor of the cream cheese is really subtle and helps balance the sweetness.

It’s not too hard for me to find something sweet to enjoy but the real test is the kids. I gave them each a piece of the cake when it was right out of the oven. M’s first reaction was “Mom, you’ve got to blog about these!  They’re so good!” Picky K gobbled his up and asked for more.  This morning as we packed their lunches they both requested one for their lunchbox.  Success!!

Disclaimer: I was not compensated for this post however I did receive the Kicked-Up Sandwiches Cookbook for free in order to participate.  I will not be sharing the complete recipe for each sandwich as this compromises the integrity and intellectual property of the cookbook author.  If you would like the complete recipe for this sandwich, cookbooks can now be ordered. 

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Amanda MouttakiRed Velvet Whoopie Pies {#SeriousSandwich}

Comments

  1. Pingback: My Sicilian Roots: Pistachio Gelato and Brioche | marocmama.com

  2. A.F.

    there are lot easier whoopie pie recipes that don’t call for piping. and u make the cream from scratch, not fluff.

    1. Author
      marocmama

      Maybe piping wasn’t the best word but I do like how by piping they came out much more uniform. The cream isn’t all fluff it was just one of the ingredients.

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