Red Velvet Whoopie Pies
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Ingredients
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Yield
mini piesUnit of Measurement
- Red Velvet Whoopie Pies
- 415 g PreGel Maxima Muffin/Cake - 82111
- 15 g PreGel Five Star Chef Cacao Togo (Cocoa Powder) - 70148
- 2 g salt
- 60 g granulated sugar
- 75 g oil
- 50 g whole eggs
- 113 g buttermilk
- 5 g baking soda
- 120 g hot water
- White Chocolate Cream Cheese Buttercream
- 250 g PreGel Maxima White Chocolate Cream - 91621
- 250 g butter, room temperature
- 150 g cream cheese
Method of Preparation
Red Velvet Whoopie Pies
- In a mixing bowl fitted with the paddle attachment mix PreGel Maxima Muffin Mix, PreGel Five Star Chef Cacao Togo, salt, granulated sugar, oil, eggs and buttermilk until combined.
- Add the baking soda to the hot water and slowly add it to the batter.
- Scrape down the sides of the bowl and mix until the batter is completely smooth.
- Pipe or scoop the batter onto a silpat lined sheet pan.
- Bake at 176°C/350°F for 5-10 minutes depending on size.
White Chocolate Cream Cheese Buttercream
- In the bowl of a stand mixer fitted with a whip attachment whip together all ingredients until light and fluffy.
- Pipe in between whoopie pie shells.