This red velvet whoopie pie recipe is great if you're looking for an alternative to cupcakes...
These red velvet whoopie pies look impressive but they are so easy to make! They are perfect if you’re bored of cupcakes but want a small treat and they make a fantastic homemade gift too. Chewy and slightly soft, these red velvet whoopie pies are ideal for Valentine’s Day, Mother’s Day or even someone special’s birthday. Be sure to make a big batch of them because they won’t stay around for long!
- 75g unsalted butter, softened
- 125g light brown soft sugar
- 1 medium egg
- 1tsp vanilla extract
- 1⁄2tsp baking powder
- 175g plain fl our
- 50ml buttermilk
- 1tbsp red food colouring
- For the icing:
- 50g cream cheese
- 30g unsalted butter, softened
- 1⁄2tsp vanilla extract
- 225g icing sugar, sifted, plus extra for dusting
Preheat the oven to 180°C, fan 160°C, gas 4. Line 2 baking trays with baking parchment.
Beat together the butter and sugar using an electric hand mixer for 2–3 minutes, until light and fluffy. Add the egg and vanilla extract and beat until well combined. Add the baking powder.
Whisk in the flour and buttermilk in alternate batches on a low speed, starting and finishing with the flour – be careful not to over-beat. Whisk in the food colouring and a pinch of salt.
Spoon the batter into a piping bag fitted with a 1cm plain nozzle. Pipe the batter onto the baking parchment in small circles, about 2–3cm in diameter. Leave a 3cm gap between each as they will spread.
Bake for 14 minutes, or until they’re puffed up and spring back on touching. Cool on the baking trays for at least 10 minutes, then transfer to a wire rack.
For the icing, beat the cream cheese and butter using an electric handmixer. Add the vanilla extract and icing sugar. Beat on a low speed at first and increase the speed until the icing is smooth and fluffy. Use the icing to sandwich the pies together in pairs, with the flat sides facing each other. Dust with icing sugar before serving.