Red Velvet Whoopie Pie (made with Bobby Flay Throwdown Winning Red Velvet Cake Recipe)

Are these red velvet cake whoopie pies made with Bobby Flay's recipe?

Yes but not entirely!

If you Google the phrase, "Bobby Flay red velvet whoopie pie", you won't find any Bobby Flay recipe that makes red velvet whoopie pies. You can find lots of red velvet whoopie pies recipes but they are not Bobby Flay's recipes. If you keep scrolling, you will find a Bobby Flay's red velvet cake recipe at Cooking Channel or Food Network and this is the recipe that I'm using but it is never made as whoopie pies as you have searched and see...

I really want to bake this Bobby Flay's Throwndown-winning red velvet cake recipe but the amount of total amount of butter and fat used to bake a complete 9-inch cake seems too much and scary to me! Imagine if I have baked this cake and feed my family with 555g of butter plus 3/4 cup of oil in this entire cake!!! Whoa! This amount of fat sounds really scary to me!!!

Why is there so much butter used in this recipe? Instead of cream cheese frosting, I have noticed that Bobby Flay uses milk roux and butter to make his frosting for his red velvet cake and this frosting recipe requires 375g of butter. I could have altered this original Bobby Flay's recipe to bake it into the form of cupcakes with a more traditional cream cheese frosting like these at Food.com but I'm still extremely keen and curious to experience the real winning taste of this Bobby Flay's Throwndown-winning red velvet cake recipe.

I've got an idea!!!

Let's make one-third of this recipe into whoopie pies. Yeah! I'm going to follow pretty much everything that is mentioned in Bobby Flay's recipe and the difference here is the portion size.

Now, should I say Whoopie or Yippee?!!! LOL!

Red Velvet Whoopie Pie (made with Bobby Flay's recipe)

Lumpy mixture? You have to keep beating to get this...

At this stage, I know that this cake batter is going to be good seeing that the mixture is so light and creamy.

I like to stick to the use of buttermilk for its nice and curdly texture.

I ate two of the plain cake rounds immediately after this photo shots. One was not enough!!!

Instead of using an electric mixer to beat the frosting, I have tried to use the wooden spoon...

See! I should have use my electric mixer but luckily, pressing the icing thru a sieve can fix my problem.

Assembling my whoopie pies

Ultimately good! Glad that I didn't have to eat 555g of butter to taste this winning cake.

Just judging the texture of the whoopie pie in my last picture, you can tell that these whoopie pies are very very very delicious. It was difficult for us to stop at one... I'm glad that I've made these treats with "health-conscious measures" and phew that we didn't have to eat the entire 555g of butter!!!

The red velvet cake on its own is so moist and fluffy! Initially, I thought that the floury frosting was a disappointment on its own but with the cake, it turns out to be wonderfully mild or not too greasy to eat. Clearly, I can see the winning factors of this recipe. I'm feeling so good that I bake this Bobby Flay's recipe! I would highly recommend this recipe to all bakers!!!

This is how I made these whoopie pies using this Bobby Flay's recipe that is mostly adapted from Food Network

Make 12 whoopie pies (with 24 pie rounds)

For the pie rounds:
185g all purpose Flour
15g Dutch processed cocoa powder, preferably Valrhona
1/2 tsp baking soda
a pinch of salt
60g unsalted butter, soften at room temperature
100g caster sugar (original was 150g and I reckon this amount is just right for me)
1/4 cup vegetable oil, preferably rice bran oil
1 large eggs, at room temperature, roughly beaten
1/2 tsp vanilla extract
1/2 tsp vinegar
1/3 tbsp red food coloring or 1/2 tsp red Wilton colouring gel
1/2 cup (125ml) buttermilk, at room temperature

For the vanilla cream filling:
1/2 cup (125ml) milk
1/2 tsp vanilla paste
25g all-purpose flour
100g unsalted butter, softened at room temperature
50g icing sugar

For the pie rounds:
Preheat the oven to 180°C or 160°C fan forced.. Line baking trays with baking paper or silicon mats.

In a small bowl, combine flour, cocoa powder, baking soda and salt together.

Cream butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. While beating, add egg gradually and beat until incorporated. While doing that, scrape down the sides of the bowl if necessary. Then, beat in vanilla, vinegar and food coloring.

Sift in the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. Spoon 1 tbsp of batter on the prepared tray and bake for 12 mins or until a wooden skewer inserted into the center comes out with a few moist crumbs. Cool on a baking rack for 10 mins before removing the pie rounds from the tray. Allow them to cool completely on wire rack before apply the vanilla cream filling.

For the vanilla cream filling:
Pour milk in a small saucepan and bring to a simmer over medium-high heat. Add in the flour and cook, whisking constantly, until thickened to a paste, about 2 mins. Please note that the original recipe mentioned that the paste has to be refrigerated until very cold, at least 2 hrs but I didn't do that.

Using an electric mixer, beat the butter, sugar and vanilla paste until the mixture is very fluffy and the sugar is totally dissolved, about 6 mins. Add the cold paste, a few tbsp at a time to the butter mixture and whip until light and fluffy. Please note that I didn't use an electric mixer to do this job and reckon that the frosting is lumpy and so I pressed the frosting thru a sieve and doing this fixed my problem.

To assemble:

Transfer the filling into a piping bag and pipe circles of filling onto 12 of the pie rounds. Place the other 12 rounds onto the ones with the filling. Allow the assembled whoopie pies to rest for an hr or two in the room temperature for the cream to absorb into the cake. Serve as soon as you like if you can't wait... LOL!

Happy Baking

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