You want to know what’s better than a whoopie pie? A red velvet whoopie pie. I have yet to meet a red velvet creation that I didn’t fall head over heels for. I just don’t possess the ability to say no to red velvet. In fact, I had to bring the rest of these red velvet whoopie pies over to my parents’ house for them to enjoy because I couldn’t be trusted with them any longer. I filled these with a cream cheese frosting, but you could substitute a traditional buttercream if you prefer. (I am not usually a big fan of cream cheese frosting, but I like this version with these whoopie pies a lot.)
This recipe, like my recipe for Chocolate Peanut Butter Whoopie Pies, calls for shortening in the batter instead of butter. The reason for that is to achieve the fluffiness and height of the cakes. When all butter, or a shortening/butter mixture is used, the resulting cakes are much flatter (as pictured below).
They’re so good…I promise you can’t eat just one. I’m even thinking about buying myself one of these whoopie pie pans: Wilton Nonstick 12-Cavity Whoopie Pie Pan.
I typically try not to buy pans or gadgets that can only do one thing, but sometimes they’re worth it. It took me 7 years to buy a bundt pan, and I have never looked back! I’m officially obsessed with bundt cakes, so maybe I’ll become a whoopie pie pan convert too?