Red velvet whoopie pies

A tender, slightly spongy cake that feels airy, not dense with a distinctive red colour, cocoa flavour and sandwiching a cream cheese icing.

  • 15 mins preparation
  • 15 mins cooking
  • Makes 16 Item
  • Print


Red velvet whoopie pies
  • 125 gram unsalted butter,softened
  • 1/2 cup (110g) caster (superfine) sugar
  • 1 egg
  • 3/4 cup (110g) plain (all-purpose) flour
  • 1/3 cup (50g) self-raising flour
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 1/4 cup (25g) cocoa powder
  • 2/3 cup (160ml) buttermilk
  • 2 teaspoon rose pink food colouring
  • 1 tablespoon tiny silver cachous
Cream cheese filling
  • 250 gram cream cheese, softened
  • 1/2 cup (80g) icing (confectioners') sugar
  • 1/2 teaspoon vanilla extract
  • 2/3 cup (160ml) thickened cream


Red velvet whoopie pies
  • 1
    Preheat oven to 200°C/400°F. Grease and line oven trays with baking paper.
  • 2
    Beat butter, sugar and egg in small bowl with electric mixer until light and fluffy. Beat in sifted dry ingredients, buttermilk and food colouring, in two batches, on low speed, until mixture is smooth.
  • 3
    Drop level tablespoons of mixture onto trays, about 4cm apart. Bake pies about 8 minutes. Cool on trays.
  • 4
    Meanwhile, make cream cheese filling. Beat cream cheese, sifted sugar and extract in small bowl with electric mixer until smooth. Beat in cream.
  • 5
    Spoon cream cheese filling into piping bag fitted with 2cm fluted tube. Pipe filling onto flat side of half the pies; sandwich with remaining pies. Sprinkle edges of filling with cachous. Dust with a little extra sifted icing sugar.

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