Get your baking mittens on this Mother’s Day with these gorgeous Red Velvet Whoopie Pies filled cream cheese icing. Nothing is as sweet as a homemade treat! The inspiration behind this post comes from Hummingbird Bakery in London. Specialising in American goodies, I can’t wait to one day get my hands on one of their famous cupcakes. They say red velvet is their best selling cupcake flavour and now sweet toothed fans can also enjoy this popular treat in the form of a whoopie pie.
The original recipe calls for a creamy filling using Marshmallow Fluff. Since I didn’t have any on hand (it doesn’t last long in my kitchen), I just used a cream cheese icing, similar to the icing on my Hummingbird Cake last week. It worked perfectly and paired so well with the softly chocolate flavoured pies. A rich red cake-like cookie with a contrasting creamy white filling, these whoopie pies really are divine.
Red Velvet Whoopie Pies with Cream Cheese Filling
Makes approximately 12 whole pies
115 grams (1 stick or 1/2 cup) unsalted butter, softened
200 grams (1 and 1/4 cup) brown sugar
1 large egg
120 ml (1/2 cup) buttermilk
1 teaspoon vanilla extract
340 grams (2 and 1/3 cup) plain flour
2 heaped tablespoons of cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon red food colouring
Cream Cheese Filling
85 grams (1/2 cup) unsalted butter, softened
250 grams (2 cups) icing sugar
100 grams (3.5 oz) cream cheese, softened
3 – 4 tablespoons milk
Line two baking trays with baking paper. In a large mixing bowl, beat the butter and sugar with an electric beater until light and fluffy. Add the egg and mix until combined. In a seperate jug, add the buttermilk and the vanilla and stir with a spoon. Add buttermilk to the creamed mixture and gently beat on a low speed until combined.
In a separate bowl, sift the flour, cocoa powder, soda and salt. Then add half of the flour to the creamed mixture and stir to combine. Add the remaining flour and stir. Finally add the food colouring and mix thoroughly with the electric beater until the mixture is evenly coloured. Cover the batter with gladwrap and pop into the fridge for 20 minutes to set. Preheat the oven to 170 degrees (340 F).
Roll balls of the mixture in your hand (its ok if the batter is sticky but rolling it will give the pies a nice smooth top once cooked) and pop them onto the prepared trays. Bake in the oven for 10 minutes or until they spring back when gently touched. Leave on a baking rack to cool.
Meanwhile, lets make the cream cheese icing. Pop the butter and icing sugar into a large mixing bowl. Add a tablespoon or two of milk and beat using an electric mixer until combined. Chop up the cream cheese and add to the bowl, along with a bit more milk. Continue to mix until the icing is super creamy.
Once the whoopie pies are completely cooled, spread the icing onto one pie and then gently add the other on top and squish gently to push the icing to the edges. Continue with the remaining pies until you have 12 beautiful whoopie pies.
Source: Adapted from Hummingbird Bakery recipe for Red Velvet Whoopie Pies