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