Red velvet whoopee pies with vanilla and lemon cream-cheese icing – Food & Home Magazine
Red velvet whoopee pies with vanilla and lemon cream-cheese icing combine two favourite desserts into one soft, creamy sweet treat.
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Measuring cup
- Measuring spoon
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Cooling rack
- Hand mixer
- Stand mixer
- Piping bag
- Round nozzle
- Refrigerator
- Spatula
Ingredients
- <h3>Batter</h3>
- 240g (2 cups) cake flour
- 300g (1½ cups) castor sugar
- 7,5ml (1½ tsp) baking powder
- 2,5ml (½ tsp) salt
- 15ml (1 tbsp) cocoa powder
- 375ml (1½ cups) vegetable oil
- 250ml (1 cup) buttermilk
- 2 large eggs
- 15ml (1 tbsp) white wine vinegar
- 15ml (1 tbsp) powdered red
- food colouring
- <h3>Icing</h3>
- 500g butter
- 600g icing sugar
- seeds of ½ vanilla pod
- 500g (2 tubs) plain cream cheese
- 15ml (1 tbsp) lemon juice
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