Contributed by Bree of Bree’s Kitchen
Soft, fluffy, red velvet whoopie pies with a smooth, sweet cream cheese frosting. The moment I took my first bite of the soft, pillowy cake like whoopies. I fell in love… I am serious, I literally fell in love. Once you sandwich the fluffy, moist scarlet red beauties with that smooth sweet cream cheese you’ll be in heaven.
Cupcakes, you’ve had your time to shine, but I’m sorry to say we’ve moved on. Cakes are far easier to eat when the frosting is wedged in between, not on the top….AND whoopie pies exemplify the perfect ratio between cake and frosting, so that’s a plus!!
If I haven’t sold you yet perhaps reading how easy they are to make will. Preheat your oven to 160°C (325°F). Add the butter, sugar and vanilla to a large bowl and beat until creamed and pale. Add in both eggs and continue to beat well until fluffy. Add the flour, cocoa, butter milk and food colouring and continue to beat on a low speed until just combined. I am lucky enough to own a whoopie pan so if you have one of those they will come in handy BUT a normal baking tray with some baking paper will do fine (It will be a little bit more fiddly.) If you have a whoopie tray simply grease it and place a tablespoon of the batter inside. Bake these gorgeous red whoopies for 8-10 minutes or until puffed and cooked through.
***Please allow to fully cool before frosting***
While the whoopie pies are cooling its time to start the frosting. The cream cheese frosting is pretty straight forward. Beat the vanilla and softened butter until creamed. Add in your cream cheese and icing sugar and continue to beat until smooth, creamy and combined. Spread the frosting on half of the whoopies and sandwhich them with the other half. Dust with icing sugar for decoration if you wish!
They are fluffy, a little chocolatey, a little vanillary, a deep beautiful red and filled with sweet and smooth cream cheese frosting. Truly dreamy, Truly amazing! ENJOY!