May I introduce you to my latest creation? Red velvet cream cheeseburgers.
Okay, they are homemade whoopie pies that resemble cute gourmet dessert burger. This, time around, I decided to ditch the conventional chocolate recipe for my favorite red velvet cake.
Imagine your favorite red velvet cake with its sweet cream cheese frosting wrapped into a cookie-like texture. The results were an extremely delicious melt-in-the-mouth experience.
Ronnie was mighty impressed with this baking venture, and I was thrilled to see his enthusiastic response.
Of course, to appease both our health-conscious eating habits, this is no ordinary homemade whoopie pie. I tweaked the recipe to make it nutritiously delicious.
Read on to find out my secret recipe.
What Can You Expect?
- Simple and easy recipe.
- Healthy dessert.
- No refined sugar.
- No artificial coloring.
- No dairy.
Baking Tips to Make Homemade Whoopie Pie
Red velvet whoopie pies are the perfect combination for cookie, cakes, and red velvet lovers.
Here are a few tricks to create the perfect batch:
- Homemade buttermilk is better than stocking up on buttermilk you rarely use. All you need to do is follow my recipe below. If you are low on vinegar, you can use lemon juice as an alternative.
- The egg binds the ingredients together and stops your homemade whoopie pies from collapsing. I hope to find a vegan-friendly substitute for this soon.
- You may use a whoopie pie pan to get the right shape. This shortcut is for all those beginners who aim for perfection. Those who know how to bake cookies can easily master the shape.
- Try to give your whoopie pies even heat by rotating the sheet when they are in the oven.
- You can refrigerate a big batch of whoopie pies for 3 days. The trick is to place them between parchment paper inside an airtight container. Don’t stack them, as they might stick together due to their moistness. It would be better if you place them in a single layer instead.
Healthy Substitutes: Homemade Red Velvet Whoopie Pies
- Replace your calorie-laden refined sugar with mildly sweet cane sugar. I use ½ the standard amount to keep the sweetness and calories in check.
- Unsweetened cacao powder is a practical way to cut back on unnecessary sugar in this recipe. Use high-quality cacao to get the best taste.
- If you are lactose intolerant, you can use almond milk like I did. Other substitutes include coconut milk, though it might change the final taste of this recipe.
- I opted out of a traditional shortening filling because it is not really healthy.
- Instead of artificial coloring, you should go for fresh beetroot powder to get that vibrant red. Add more beetroot powder for a darker shade, but be wary of its intense flavor.
Take my baking challenge by creating your version of homemade whoopie pies. Don’t forget to share your renditions on Instagram. Also, remember use #joyfulhomecooking so that I can track your delightful desserts.
Let the bake off begin!Print
- Prep Time: 30
- Cook Time: 12
- Total Time: 42 minutes
- Yield: 18 red velvet whoopie pies 1x
- Cuisine: American, British
- 1 3/4 cups all-purpose flour
- 2 tablespoons unsweetened cacao powder
- ½ cup cane sugar*
- 1 stick unsalted butter
- 1 egg separated
- 2 tbsp beetroot powder
- 1/2 cup almond milk mixed with 1 ½ tsp vinegar (for your healthy plant-based buttermilk)
- 1 tablespoon freshly squeezed lemon juice
- 1 1/2 teaspoons rice vinegar
- 1 teaspoon vanilla extract
- 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
*Add more sugar if you are craving something sweeter.
- 8 oz cream cheese
- Preheat oven to 375®
- Prep your baking sheets (5-6) by lining them with parchment paper. This stops the whoopie pies from sticking to the pan.
- Separate your egg yolk and egg white in two small bowls. We will add them in different phases to maintain consistency.
- Make your buttermilk by mixing almond milk with vinegar to form a nice curd. Let it rest for five minutes.
- Now take a large mixing bowl to beat your butter and sugar until the mixture turns fluffy. You may use a stand mixer for convenience.
- Add your egg yolk to this mixture and whisk until combined.
- Start adding the remaining wet ingredients starting from buttermilk, lemon juice, rice vinegar, vanilla. Mix until everything combines.
- Mix your dry batter in a separate bowl by sifting and mixing flour, cacao, baking powder, salt, and baking soda.
- Combine your wet and dry batter and beat the mixture until it turns fluffy.
- Use a separate bowl to whip the egg white until its fluffy and stiff.
- Gently fold it into the cake batter.
- Use a medium-sized cookie scoop to assemble the batter onto lined baking sheets. You can use a 1 ½ tbsp. of batter for each cookie.
- You should get 36 scoops of batter and place them approx. 2” apart to give the cake mounds space to grow. Otherwise, they might stick together, ruining the shape of your perfect homemade whoopie pie. **
- Pop your baking sheets in the oven.
- Set the timer for 12 minutes.
- Remove the baking sheet from the oven once they are done.
- Let them cool off at room temperature for at least 30 minutes to soften them.
- Assemble your homemade whoopie pie by stacking two mounds together and filling them with cream cheese.
*Don’t overbeat the mixture as it loses its fluffiness.
** Place five cookie/cake per sheet to prevent them from sticking together.
*** Only try this if the cake/cookie looks baked.
- Calories: 150
Keywords: homemade whoopie pies, red velvet whoopie pies