The delightful sweetness of these mini red velvet whoopie pies will have you going for seconds or even thirds!
These bite-sized treats are perfect for any occasion. The soft, cake-like cookies are infused with a hint of cocoa and vanilla, delivering that classic red velvet flavour. Sandwiched between them is a smooth cream cheese filling that balances the richness of the cookies with a fresh, tangy sweetness.
Perfect for parties, afternoon tea, or simply as a treat to satisfy your sweet tooth!
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!
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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.
