Baking In Fashion : Red Velvet Whoopie Pies


This week we take a classic recipe and put a spin on it. The classic and favorable red velvet cupcakes made as a whoopie pie was simply a brilliant idea. Extremely delicious and also really clean in comparison to your average cupcakes with icing on top. If your like me and like to break the tops off your cupcakes and flip them so the icing is on the inside, well then this is the perfect recipe for you!



Red Velvet Whoopie Pies
Makes 22


125g butter, softened
3/4 cup caster sugar
1 teaspoon vanilla extract
2 eggs
3 teaspoons red food colouring
1 3/4 cups plain flour
1/4 cup cocoa powder
1 teaspoon bicarbonate of soda
1/4 teaspoon baking powder
1 teaspoon apple cider vinegar
1/2 cup buttermilk


  • Preheat oven to 180°C/160°C fan-forced.
  • Line 4 large baking trays with baking paper.
  • Using an electric mixer, beat butter, sugar and vanilla until light and fluffy.
  • Add eggs, 1 at a time, beating well after each.
  • Add food colouring. Beat until combined.
  • Meanwhile, sift flour, cocoa, bicarbonate of soda and baking powder into a large bowl.
  • Add half the flour mixture to butter mixture. Stir to combine. Add vinegar and half the buttermilk. Stir to combine. Repeat with remaining flour mixture and buttermilk until just combined.
  • Drop level tablespoons of mixture onto prepared trays, 5cm apart, allowing room for spreading.
  • Bake, 1 tray at a time, for 8 to 10 minutes or until puffed and cooked through.
  • Stand on trays for 2 minutes. Transfer to a wire rack. Cool. Repeat with remaining trays.


Cream Cheese Filling
75g butter, softened
1 1/2 cups icing sugar mixture, sifted
1 teaspoon vanilla extract
200g cream cheese, softened

  • Make cream cheese filling using an electric mixer, beat butter, icing sugar and vanilla together until pale and fluffy.
  • Add cream cheese. Beat until smooth and combined.
  • Sandwich level tablespoons filling between cakes to make 22 whoopie pies. Serve.


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