Eggless Red Velvet Whoopie Pie

Eggless Red Velvet Whoopie Pie are tiny red velvet cakes sandwiched with a delicious cream cheese buttercream perfect for celebrations

What is Whoopie Pie?

Whoopie pies are tiny cakes sandwiched with a frosting, usually served as tea time treats. Today’s Red Velvet Whoopie pie is a perfect treat you can whip up in minutes for your Valentine. These are so beautiful as well as very delicious.

I have been planning for red velvet recipes until Valentine’s day. When one of the members of the group enquired about red velvet whoopie pie, I added it to my list of recipes to make for this year. I already made chocolate whoopie pie, which is part of my Amazing Eggless Cakes eBook available from Amazon. This is a different variation for you to try.

Eggless Red Velvet Whoopie Pie Ingredients

When you check the ingredients, you will find them very similar to red velvet cake. The only difference is that, the batter is thicker, more like thick cookie dough, but also has the vinegar and red food colour to give it the classic red velvet taste.

Flour – I have used maida, you can also use all purpose flour or cake flour of same quantity. I am not sure about using wheat flour, as it will change the colour.

Sugar – I have used white granulated sugar is used in the recipe. You can also use caster sugar instead, but no brown sugar as again it might not give you the vibrant colour.

Vinegar – This is an important ingredient when it comes to red velvet flavour. It adds the tang that gives you the classic taste. Use any type of vinegar. I have used white vinegar.

Red Food Colour – The vibrant colour of red velvet comes from the food colour used. For me, liquid tomato red always works. You can also try bright red gel colour or liquid colour. You can also use powdered colours for bright red, you can try that too.

Milk – I have used full fat milk, but you can also substitute it with any plant based milk of equal quantity.

Butter – I have used unsalted butter in the recipe, but you can also substitute it with equal quantity of oil instead.

Cream Cheese – I have used homemade cream cheese for the buttercream, you can also use store bought cream cheese instead or totally omit cream cheese from the recipe.

Eggless Red Velvet Whoopie Pie – Making perfect sized cakes

When making pies, you need same sized cakes so that they sandwich well. To get even shapes, use an ice cream scoop or tablespoon to scoop the batter. The ice cream scoop gives larger pies, whereas the table spoon will give you bite sized pies.

I have also made a tiny video for you to visualize the recipe. This will help you find out the perfect consistency of the batter, the scooping technique and sandwiching part. Please follow me on Instagram to get regular updates and many interesting information.

Here are some of my Red Velvet treats you can try for Valentine’s this year. Click on the image for recipe.

Eggless Red Velvet Whoopie Pie

Gayathri Kumar

Eggless Red Velvet Whoopie Pie are tiny cream cheese buttercream sandwiched cakes perfect for celebrations.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Cakes

Cuisine American

Servings 4 Pies

Ingredients

  

For the Cake:

• 175 gm Maida
• 100 gm Sugar powdered
• ½ tsp Baking Powder
• ¼ tsp Baking Soda
• ¼ tsp Raw Cocoa Powder
• ¼ tsp Salt
• 50 ml Butter melted
• 100 ml Milk
• ½ tsp Vinegar
• Vanilla Essence
• ½ tsp Tomato Red Liquid Food Colour

For the Cream Cheese Buttercream

• 120 gm Butter
• 200 gm Sweetened Condensed Milk
• 1 tsp Orange Zest
• 50 gm Cream Cheese
• Vanilla

Instructions

 

For the cakes:

• Preheat oven to 160C.
• In a bowl, combine together maida, cocoa powder, powdered sugar, baking powder, baking soda and salt.
• Add melted butter, milk, food colour, vanilla and vinegar.
• Mix well to form thick dough.
• Using an ice cream scoop, take equal portions of the dough and place it on a lined baking tray.
• Bake the cakes for 15 minutes in the preheated oven.
• Remove the cakes from the oven, allow them to cool completely on a wire rack.

For the Cream cheese Buttercream

• Beat the butter, vanilla and orange zest for 5 minutes until pale and fluffy.
• Add the cold condensed milk in four batches and beat well after each addition.
• Finally add cream cheese and beat until the frosting is light and fluffy.
• Transfer to a piping bag with a star nozzle and set aside.

Arranging the Pies

• Take one cake, add some strawberry jam in the centre.
• Pipe the buttercream around the jam.
• Place the other cake on top to sandwich the buttercream.
• Serve it immediately.
• Store leftover pies in an airtight container in fridge.

Keyword Eggless Red Velvet Whoopie Pie