Flower & Flour | Bicostal Kitchen (the baking challenge)

WEEK FIVE / RECIPE SIX

#HOTANDHORNBY

This week we changed up the order in order to celebrate a friend's birthday. We baked up Hornby's Red Velvet Whoopie Pies, and they were delicious! Joe and I did not alter anything from Hornby's recipe. We followed each ingredient and each step / technique. However, Idid run out of white chocolate and so I made my filling out of marshmallow fluff and cream cheese. It was still delicious. Hornby does warn you that the batter will be sticky.... but trust us it turns out just fine. We dare you to only eat one.

Week 5 - "Red Velvet Whoopie Pies" - by Jane Hornby - Recipe 6

Photo by Joe Amella Jr

Photo by Joe Amella Jr

Recipe:
  • 1 1/2 stick room temp butter
  • 1 cup sugar
  • 1 tsp vanilla bean paste or extract
  • 2 cups AP flour
  • 1/4 cup cocoa powder
  • 1 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 eggs
  • 1/2 cup buttermilk
  • 1 tsp red food coloring
Filling:
  • 1 1/2 stick room temp butter
  • 14oz cream cheese, cold
  • 1 1/4 cups powder sugar
  • 1 tsp vanilla extract
  • 2 oz white chocolate
Steps (my condensed version of Hornby's):
  1. Preheat oven to 350 degrees and grease 2 baking sheets + line with parchment paper.
  2. Beat butter, sugar and vanilla until creamy
  3. Mix dry ingredients (flour, cocoa, baking powder and salt)
  4. Put eggs, buttermilk + food coloring in with creamed butter + sugar
  5. Sift dry ingredients into bowl then beat until smooth
  6. Spoon mixture evenly onto lined baking sheets
  7. Bake for 9-10 mins, cool completely before removing off sheet

 

Photo by Shanel Marie - Red Velvet Marshmallow Whoopie Pies

Photo by Shanel Marie - Red Velvet Marshmallow Whoopie Pies

Photo by Joe Amella Jr - Red Velvet Whoopie Pies

Photo by Joe Amella Jr - Red Velvet Whoopie Pies