Red velvet Whoope Pie
A sweet filled biscuit to melt your heart, and melt in your mouth.
- 75g unsalted butter
- 125g soft sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp baking soda
- 175g plain flour
- 50ml buttermilk
- 1 tsp red food colouring
- For the icing
- 50g soft cheese
- 30g unsalted butter
- ½ teaspoon vanilla extract
- 225g icing sugar
Level of difficulty Average
Preparation time 25mins
Cooking time 20mins
Cost Average budget
Preheat the oven to 180°C.
Line two baking trays with baking paper.
Combine butter and sugar using an electric mixer for 3 minutes, until pale and fluffy.
Add the egg and vanilla extract and beat until smooth.
Add the baking powder. Whisk in the flour and buttermilk in alternate batches on a low speed, starting and finishing with the flour - be careful not to over-beat. Whisk in the food colouring. Spoon the mixture into a piping bag fitted with a 1cm plain nozzle.
Pipe the batter onto the baking parchment in small circles, about 2-3cm in diameter. Leave a 3cm gap between each as they will spread. Bake for 14 minutes, or until they're puffed up and spring back on touching. Cool on the baking trays for at least 10 minutes, then transfer to a wire rack.
For the icing, beat the soft cheese and butter using an electric hand mixer. Add the vanilla extract and icing sugar. Beat on a low speed at first and increase the speed until the icing is smooth and fluffy.
Use the icing to sandwich the pies together in pairs, with the flat sides facing each other. Dust with icing sugar before serving.
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