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Red Velvet Whoopie Pies

Yield: about 30 sandwiches

Cook: 30 minutes

Tessa Arias Red Velvet Whoopie Pies are sweet, tangy, and mildly chocolate. Perfect for a multitude of holidays! [caption id="" align="aligncenter" width="600"] Red Velvet Whoopie Pies[/caption] Food coloring creeps me out. It...
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12 Responses to “Red Velvet Whoopie Pies”

  1. #
    Blog New Blacxk — August 1, 2011 at 12:22 pm

    These came out so nice and even! Mine never look that good! 😉

  2. #
    Joanna — August 1, 2011 at 1:25 pm

    They look fantastic! My husband LOVES red velvet and whoopie pies, so I know he'll love this combo! I bet a nice extract would add a great punch of flavor to the color too.

  3. #
    Tracey — August 1, 2011 at 4:38 pm

    I made these for Valentine's Day last year and they were a big hit. You can never go wrong with red velvet and cream cheese frosting 🙂

  4. #
    rebecca — August 1, 2011 at 10:12 pm

    Your whoopie pies look AMAZING! I love watching the red coloring swirl into the batter; it's the aftermath of red velvet baking though that always leaves my kitchen looking a scene from CSI.

  5. #
    Maris — August 1, 2011 at 10:43 pm

    What a sweet sister you are! These look fantastic!

  6. #
    Julie — August 2, 2011 at 2:45 am

    Love these!

  7. #
    Erin — August 2, 2011 at 7:50 pm

    These look absolutely beautiful, though I share your skepticism of food coloring. (I always end up with it ALL over my hands!) And, totally random, but I have that same kitchen towel. My mom gave it to me for Valentine's Day two years ago, I think…

  8. #
    Sam Lennon — August 17, 2011 at 1:23 am

    Am I going mad… Where do you add in the red food coloring? I can't see itvin your method.

    • #
      handleheat — August 17, 2011 at 4:09 am

      Sam, you're right! I must have forgotten to add that step. Maybe it was a Freudian slip since I'm not a fan of food coloring 😉 I've edited the post to include the step, it's added at the very end of mixing the batter. Thanks for catching that error!

  9. #
    Kelly — February 8, 2013 at 6:56 am

    If I wanted to substitute beets for the artificial food coloring in this recipe, do you have any suggestions for adapting/modifying this recipe for 3/4 cup beet puree?


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