Red Velvet Whoopie Pies
(0 votes)
(0 votes)
Health Score:
43 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 52 min.
Ready in
Calories:
223
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 5 μg | (2 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 128 mg | (3 %) | ||
| Calcium | 18 mg | (2 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- For the whoopie pies
- 120 grams butter
- 180 grams sugar
- 1 egg
- 250 grams Pastry flour
- 50 grams cocoa powder
- 1 tsp Baking powder
- 120 milliliters Buttermilk
- Red Food coloring
- For the filling
- 120 grams butter
- 75 grams powdered sugar
- 150 grams marshmallow cream
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
For the whoopie pies: Cream the butter and sugar until light and fluffy. Gradually add the beaten egg. Combine the flour, cocoa powder and baking powder, sift over the egg mixture and mix until smooth, gradually adding the buttermilk. Tint with red food coloring.
3.
Spoon small mounds (2 cm diameter) (approximately 3/4 inch) of batter onto a baking sheet lined with parchment paper. Bake for 10-12 minutes. Remove and let cool.
4.
For the filling: Beat the butter and sugar until creamy and then stir in the marshmallow fluff. Spread over 1/2 of the whoopie pies then sandwich together with the remaining whoopie pies, pressing together lightly.
5.
Serve with coffee, if desired.
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