Red Velvet Whoopie Pies with Buttercream Filling

After attending the Meadowlands Fair, in New Jersey, this morning, I was quick to start using the Whoopie Pie recipe book that my dad had purchased me. Why? Because I met someone who has potentially changed my life. Meg and Chris from Dough-Heads. They had a professional, delicious looking stand set up in the middle of the Meadowlands Flea Market. Usually my dad and I just look up and down the aisles of the garage type things, but something pulled us to keep looking. It could have been faith, but who knows. All I know is when we picked a tasty treat, Pumpkin Spice Whoopie Pies with Cream Cheese Filling to be precise, we were wondering how they didn’t even have a storefront yet. They were absolutely to die for. They were so moist, but yet so cake like. A mixture between a cake and a cookie, so heavenly.

My dream has always been to open a store front to sell cupcakes and other delicious desserts. This is exactly what Meg and Chris are trying to do as well. They’re promoting their treats for people from all different places to try. I am truly inspired. I sent them an email and everything asking to help out, and even if they don’t need the help, I would be just as happy with advice.

Recipe From: Whoopie Pies by Sarah Billingsley & Amy Treadwell

Red Velvet Whoopie Pies with a Buttercream Filling


2 1/2 cups all purpose flour
1 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup vegetable shortening
1/2 cup (packed) brown sugar
2 large eggs
2 teaspoons vanilla extract
1/2 ounce (1 small bottle) red food coloring
1 cup buttermilk


1. Position a rack in the center of the oven & preheat to 350 degrees. Line baking sheets with parchment paper.

2. Sift together flour, cocoa powder, baking powder, baking soda, and salt onto a sheet of waxed paper [I used a bowl]

3. In the work bowl of the stand mixer fitted with the paddle attachment [or a bowl – hand mixer used], beat together the butter, shortening, and both sugars on low speed until just combined. INcrease speed to medium and beat until fluffy and smooth, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and red food coloring and beat just until blended.

4. Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and 1/2 cup buttermilk and beat until completely combined.

5. Using a spoon, drop about 1 tablespoon of batter onto one of the prepared baking sheets and repeat, spacing them at least 2 inches apart. Bake one sheet at a time for about 10 minutes each, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 5 minutes before transferring them to the rack to cool completely.

Classic Buttercream


3 cups confectioner’s sugar
1/2 cup (1 stick) unsalted butter, at room temperature
3 to 4 tablespoons of heavy (whipping) cream
1 teaspoon vanilla extract
Pinch of Salt


1. In the work bowl of a stand mixer fitted with the paddle attachment [or a bowl with a hand mixer], beat together the confectioner’s sugar with the butter, starting on low and increasing to medium speed, until the mixture is crumbly, about 1 minute.

2. Add the heavy cream, vanilla, and salt and beat on high speed until smooth, about 3 minutes.

If I know one thing though, you will definitely need a class of milk with these! :]


2 responses to “Red Velvet Whoopie Pies with Buttercream Filling

  1. Hello! I’m loving your whoopie pies, they look perfect! Did you use an ice-cream scoop to get them all an even size?

    I know exactly what you mean about store-front! I am thinking about trying with a stall at a farmer’s market to see what type of response I get. It is exciting and I really want to do it! Hope you get the reply you want from Meg and Chris!!

  2. Thank you so much! It was my first time making them too! At first I tried to use a melon baller, like the recipe said, unfortunately that didn’t work out. Luckily I had a small cookie scoop [the red one shown in the picture].

    Wouldn’t it be just great to have a store-front!? Turn that dream into a reality! I’d say go for it and start at the farmer’s market, or even look to do it at flea markets. I got a response from them and they said they’d keep me in mind when they eventually get a store-front 😀

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