Peppermint Swirl Red Velvet Whoopie Pies
Indulge in the festive delight of Peppermint Swirl Red Velvet Whoopie Pies! These soft, delectable treats feature a vibrant red velvet cake combined with a smooth peppermint vanilla cake, all enveloped in a luscious peppermint cream cheese icing. Perfect for holiday gatherings, these whoopie pies not only taste divine but also make a visually stunning addition to your dessert table. Bring joy and festive cheer to your loved ones by whipping up these delightful confections that are easier to make than you might think!
N/A
Servings
105
Calories
20
Ingredients
Ingredients
cake flour
8 (cups)
baking powder
2 (tablespoons)
kosher salt
1.5 (teaspoons)
milk
1 (cup)
seedless strawberry jam
0.5 (cups)
red food coloring
2-3 (tablespoons)
sugar
7.75 (cups)
canola oil
1 (cup)
vanilla extract
3 (teaspoons)
white distilled vinegar
1 (teaspoon)
eggs
5 (large)
buttermilk
1 (cup)
cocoa powder
0.83 (cups)
unsalted butter
2.75 (cups)
chocolate pudding mix
0.33 (cups)
vegetable shortening
0.5 (cups)
peppermint extract
1 (tablespoon)
cream cheese
1.5 (lbs)
confectioners' sugar
2 (lbs)
crushed peppermint candy
0.25 (cups)
Instructions
1
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2
For the Strawberry Red Velvet Cake: In a medium bowl, whisk together 3 cups of cake flour, 1 tablespoon of baking powder, and 1/2 teaspoon of kosher salt. In a separate small bowl, whisk together 1 cup of milk, 1/2 cup of seedless strawberry jam, and 2-3 tablespoons of red food coloring. In a mixer, beat 2 cups of sugar, 1 cup of canola oil, 1 teaspoon of vanilla extract, 1 teaspoon of white distilled vinegar, and 3 eggs on medium-high speed for 2-3 minutes until pale and smooth. Alternately add the dry and wet ingredients to the sugar mixture, beginning and ending with the dry ingredients, and mix until combined.
3
For the Dark Chocolate Cake: In another bowl, whisk together 2 1/2 cups of cake flour, 1/2 cup plus 1/3 cup cocoa powder, 2 teaspoons of baking soda, and 1/2 teaspoon of kosher salt. In a mixer, cream together 2 cups of sugar and 3/4 cup of unsalted butter until smooth. Add 2 eggs one at a time, beating well after each addition. Mix in 1 teaspoon of vanilla extract, then add the flour mixture alternately with 1 cup of buttermilk, beginning and ending with the flour.
4
Combine the Strawberry Red Velvet and Dark Chocolate cake batters together, then mix in 1/3 cup of cocoa powder and 1/3 cup of chocolate pudding mix until combined.
5
For the Peppermint Vanilla Cake: In a large bowl, whisk together 2 1/2 cups of cake flour, 3/4 cup of all-purpose flour, 1 tablespoon of baking powder, 1 teaspoon of baking soda, and 3/4 teaspoon of kosher salt. In a mixer, cream 1/2 cup of unsalted butter and 1/2 cup of vegetable shortening on medium speed until creamy. Add 1 3/4 cups of sugar and 1 tablespoon each of peppermint and vanilla extracts, blending until fluffy. Add 1 large egg and 1 egg yolk, mixing until just combined. Finally, alternating between the flour mixture and 1 1/2 cups of ice cold water, mix until just combined.
6
To assemble the whoopie pies, scoop one small portion of red velvet batter onto the parchment, followed by one small scoop of peppermint vanilla cake batter on top. Use a knife to swirl the two together lightly, creating a marbled effect. Repeat until all batter is used.
7
Bake for about 12 minutes or until the whoopie pies spring back when touched. Allow to cool completely.
8
For the Peppermint Cream Cheese Frosting: In a mixer, cream 2 cups of unsalted butter until smooth. Add 1 1/2 lbs of cream cheese and beat until fluffy. With the mixer on low, blend in 2 teaspoons of vanilla and 1/2 teaspoon of peppermint extract. Gradually add 2 lbs of confectioners’ sugar, mixing until there are no lumps. Finally, fold in 1/4 cup of crushed peppermint candies.
9
Pipe the frosting onto the flat side of half of the cooled whoopie pie cakes and top with the remaining halves, gently pressing together.
10
Serve and enjoy these festive treats at your holiday gatherings!
Nutrition Information
4.8
Fat
14.3
Carbs
1.4
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Peppermint Swirl Red Velvet Whoopie Pies?
They are festive holiday treats featuring a combination of red velvet, dark chocolate, and peppermint vanilla cake batters swirled together and filled with peppermint cream cheese frosting.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How should I prepare the baking sheets?
Line the baking sheets with parchment paper to prevent the whoopie pies from sticking.
What ingredients are used to make the Strawberry Red Velvet Cake batter?
The batter includes cake flour, baking powder, kosher salt, milk, seedless strawberry jam, red food coloring, sugar, canola oil, vanilla extract, white distilled vinegar, and eggs.
How do you mix the dry ingredients for the Dark Chocolate Cake?
Whisk together 2 1/2 cups of cake flour, 1/2 cup plus 1/3 cup cocoa powder, 2 teaspoons of baking soda, and 1/2 teaspoon of kosher salt.
What type of fat is used in the Dark Chocolate Cake batter?
Unsalted butter is creamed with sugar to form the base of the dark chocolate batter.
How is the Strawberry Red Velvet batter combined with the Dark Chocolate batter?
After the initial batters are made, they are combined with an additional 1/3 cup of cocoa powder and 1/3 cup of chocolate pudding mix.
What unique ingredients are in the Peppermint Vanilla Cake batter?
This batter uses a mix of cake flour and all-purpose flour, vegetable shortening, peppermint extract, and ice cold water.
How do I create the marble swirl effect for the whoopie pies?
Scoop a portion of red velvet batter, top it with a scoop of peppermint vanilla batter, and use a knife to lightly swirl the two together.
How long do the whoopie pies need to bake?
They should bake for about 12 minutes.
How do I know when the cakes are finished baking?
The whoopie pies are done when they spring back when touched.
What is in the Peppermint Cream Cheese Frosting?
The frosting consists of unsalted butter, cream cheese, vanilla extract, peppermint extract, confectioners’ sugar, and crushed peppermint candies.
How much cream cheese is required for the frosting?
You will need 1 1/2 lbs of cream cheese.
How do you avoid lumps in the frosting?
Gradually add the 2 lbs of confectioners’ sugar with the mixer on low speed, mixing until smooth.
How are the crushed peppermint candies used?
They are folded into the cream cheese frosting at the very end.
How do you assemble the final whoopie pie?
Pipe frosting onto the flat side of one cake and top it with another cake, pressing gently.
How many calories are in one whoopie pie?
Each serving contains approximately 105 calories.
What is the fat content of this dessert?
There are 4.8 grams of fat per serving.
How many carbohydrates are in a serving?
There are 14.3 grams of carbohydrates per serving.
What is the protein content per serving?
Each whoopie pie provides 1.4 grams of protein.
How many total cups of cake flour are used in the whole recipe?
The recipe calls for a total of 8 cups of cake flour across the different batters.
Does the recipe use any shortening?
Yes, 1/2 cup of vegetable shortening is used in the peppermint vanilla cake portion.
What type of vinegar is included in the red velvet batter?
The recipe specifies 1 teaspoon of white distilled vinegar.
How much butter is used in the frosting?
The frosting requires 2 cups of unsalted butter.
What gives the red velvet cake its color?
The color comes from 2-3 tablespoons of red food coloring.
Is there real fruit in this recipe?
Yes, the red velvet batter contains 1/2 cup of seedless strawberry jam.
Can I use regular milk or buttermilk?
The recipe uses both 1 cup of regular milk for the red velvet part and 1 cup of buttermilk for the dark chocolate part.
What kind of pudding mix is used?
The recipe calls for 1/3 cup of chocolate pudding mix.
Are these whoopie pies suitable for Christmas?
Yes, they are designed as festive holiday treats with seasonal flavors like peppermint.
How much peppermint extract is needed in total?
The recipe uses 1 tablespoon in the batter and 1/2 teaspoon in the frosting.