Whoopie pies are a beloved American sweet treat. They combine a cookie or cake with a creamy, fluffy filling and a cup of tea or coffee for an anytime treat. This recipe combines red velvet cake-like cookies with a smooth, fluffy and ultra-luxurious cream cheese filling that helps to balance the richness of the red velvet by adding a slight tangy sweetness. They’re perfect for afternoon tea, when hosting or just because.
Mini red velvet whoopie pies
Ingredients
- 60g butter, softened
- 1 egg
- ½ tsp vanilla essence
- ½ cup caster sugar
- ¾ cup flour
- 1 tbsp cocoa powder
- ½ cup buttermilk
- 2 tsp red food colouring
- ½ tsp white vinegar
- ½ tsp baking soda
- 2 tbsp icing sugar
- CREAM CHEESE FROSTING
- 90g cream cheese, softened
- ¾ cup icing sugar
- 1 tsp finely grated lemon zest
Instructions
Preheat the oven to 180°C. Grease two 12-hole shallow round based patty pans.
Beat butter, egg, vanilla essence and caster sugar in a bowl with an electric mixer until combined. Stir in sifted flour and cocoa, and combined buttermilk and food colouring.
Combine vinegar and baking soda together in a bowl and fold into cake the mixture.
Drop rounded teaspoons of mixture into each pan hole. Bake for about 10 minutes. Immediately tap trays on the bench to remove cakes. Transfer to a wire rack to cool.
CREAM CHEESE FROSTING
Beat ingredients together in a bowl with an electric mixer until smooth.
TO SERVE
Sandwich whoopie pies with cream cheese frosting. Just before serving, dust with sifted icing sugar.
Notes
TIP: These whoopie pies can be made into so many variation such as vanilla with white chocolate and raspberry filling and a chocolate and coffee filling.
Made these Mini red velvet whoopie pies? Tag us @foodandhomesa #cookingwithFH on Instagram!
Also See: Individual banoffee pies with flambéed bananas and cream
Individual banoffee pies with flambéed bananas and cream
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.