Learn to bake Red Velvet Whoopie Pies
Challenge yourself with a technical bake from Junior Bake Off and have a go at making these delicious Red Velvet Whoopie Pies!
A sweet and tasty challenge
There's lot of steps in this recipe, so it'll be a fun challenge for anyone who wants to test themselves with an unusual bake that is a real show-stopper.
Check out the recipe
Ingredients:
For the pies:
190g caster sugar
115g butter
2 large eggs
60ml vegetable oil
1tsp vanilla bean paste
1 tbsp red food colouring
360g plain flour
60g cocoa powder
1 tsp baking powder
1 tsp bicarbonate of soda
½ tsp salt
350ml milk
For the marshmallow filling:
3 eggs - whites only
2 tbsp liquid glucose
2 tbsp corn syrup
150g fondant icing sugar
1 tsp vanilla extract
Handful of mini marshmallows
You will need:
Standing mixer with paddle attachment
Two bowls, one large and one small
A piping bag
A plain nozzle
A star nozzle
Clothes peg or clip
Baking sheet
Whisk
Method:
Pre heat oven to 185C.
Using a stand mixer fixed with a paddle attachment, cream the sugar and butter together, then add the eggs one at a time.
Add oil, vanilla bean paste and food colouring to make a wet mixture.
In a separate bowl mix together all of the dry ingredients to make a dry mixture.
Add half of the dry mixture to the wet mixture, as well as half of the milk and mix to combine.
Add the remaining dry mixture and the remaining milk making sure all the ingredients are fully combined. Check that it is all red with no streaks or pockets of flour.
Place a plain nozzle into a piping bag, snip off the end and place a clothes peg just above the nozzle to stop the mixture running out.
Place the mixture carefully into the piping bag; remove clothes peg and pipe 12 equal circles onto a prepared baking sheet.
Cook for 17 minutes and when the pie circles are cooked, remove from the oven and allow to cool on baking trays.
To make the marshmallow fluff, whisk the egg whites in a metal bowl using a stand mixer.
When the whites are frothy add the glucose, vanilla extract and the corn syrup; continue to whisk.
Keep whisking and gradually add the icing sugar to make a thick and shiny meringue.
Place marshmallow fluff into a piping bag fitted with a metal star nozzle.
When the whoopees are totally cool pipe a swirl of marshmallow onto the flat side of the circles, and then place a few mini marshmallows on top and sandwich together with another circle.
Repeat until you have 6 completed whoopee pies.
