Red Velvet Cake Whoopie Pies – A Thermomix recipe
These cute red velvet whoopie pies are made by sandwiching soft, fluffy red velvet cake pillows either side of a luscious cream cheese filling.
I love making gorgeous treats that are beautifully photogenic. Red Velvet cake is definitely a recipe which looks and tastes amazing. I first shared this recipe in 2013 on my pre-Thermomix recipe site. It got a lot of love from readers so I decided to convert it for the Thermomix.
To make the recipe suitable I have converted the ingredients from cup measures to grams and changed the method to suit the Thermomix. Since not everyone has a Thermomix I have also shared the convention method below.
Red Velvet Cake Stand Mixer Method
Below are the instructions for making whoopie pies using a conventional stand mixer.
- Pre-heat oven to 170 degrees.
- Line 3 cookie trays with baking paper.
- In a stand mixer cream butter and sugars until light and fluffy.
- Add eggs one at a time mixing well in between each addition.
- With the mixer still on add vanilla and food colouring.
- In a large bowl combine flour, cocoa, baking powder and bicarb soda
- Scrape the butter and sugar mixture into the large bowl with the flour.
- Add the milk and fold through so all the ingredients are combined by hand.
- Drop teaspoons of the mixture onto the prepared trays leaving room for spreading.
- Bake for 10 mins or until the cakes are light and springy to touch.
- Cool for 5 minutes on the tray and then place on a wire rack.
- Repeat until all the mixture has been cooked.
- While the cakes are cooling prepare the cream cheese filling by beating all the ingredients together on high the frosting is light and fluffy.
- Place the frosting in a piping bag and filling half the whoopie pies with frosting. Match the frosted bottoms with tops of a similar size.
- Store the filled whoopie pies in an airtight container in the fridge. Place baking paper between the layers.
Step By Step Red Velvet Whoopie Pies
The image above shows a guide as to how far apart the whoopie pie batter should be placed on the prepared tray. The little cakes will expand in the oven.
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These red velvet whoopie pies are made by sandwiching soft, fluffy red velvet cake pillows either side of a luscious cream cheese filling.
- 250 g salted butter room temp cubed
- 110 g brown sugar
- 230 g white sugar
- 2 eggs
- 4 tsp red food colouring
- 2 tsp vanilla essence
- 480 g plain flour
- 45 g Dutch process chocolate powder
- 1 tsp baking powder
- 1/2 tsp bicarb soda
- 250 g milk
- 125 g cream cheese
- 20 g butter
- 1 tsp vanilla
- 2 cups icing sugar
Line 3 baking trays with baking paper.
Pre heat oven to 180 degrees
Add butter to TM bowl. Mix 10 Sec/Speed 5.5
Scrape down the bowl and add butterfly.
Add the sugars to the bowl. Whip 1 min/Speed 4.
Scrape down bowl. Add eggs and vanilla. Whip 1 min/Speed 4.
Add all remaining ingredients. Combine 1 min/Speed 3.
Scrape down the bowl. Mix 30 sec/Speed 4.
Drop spoonfuls of the batter onto the prepared trays.
Cook for 10-15 minutes or until springy when touched.
Cool for 5 minutes on tray and then place on a cooling rack.
Repeat the cooking process until all the batter is finished.
Add a clean butterfly to the TM Bowl.
Add cream cheese, butter and vanilla to a clean TM Bowl. Whip 20 sec/Speed 4.
Add icing sugar to the cream cheese. Beat 1 min/Speed 4.
Once the whoopie pies are cooled spread the frosting over half the cakes.
Match the whoopie pies with other halves of a similar size.
Store the cakes in a container in the fridge. Each layer should be seperated by baking paper to prevent sticking.
Don't forget to leave enough spacing for the cakes to spread!
The cakes can be made ahead of time and frozen in a single layer without the cream cheese filling. When they are needed they can be filled whilst frozen and left on a plate to thaw.
I really hope you try making these red velvet whoopie pies. Please come back and leave me a comment. I love hearing from everyone 🙂Rating the recipe once you’ve made the dish helps other readers decide whether to make my recipe.