Name: Red velvet whoopie pies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 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

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

Makes 16 Item

Prep

15M

Cook

15M

Total

30M

Ingredients

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

Method

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook