Whoopie pie "Red Velvet" on the Tasty Blog

      Recipe preparation:

       Source: https://www.vkusnyblog.com/recipe/vupi-paj-krasnyj-barhat/Notes on ingredients:

      Cocoa powder. For this recipe, it's better to use regular, non-alkalized cocoa. This will result in a more saturated color when combined with the dye. With alkalized cocoa, the color will be a darker burgundy, as the batter itself will be darker without the dye. There will be no significant difference in taste.

      Butter. You can use butter with a fat content of 72%. It should be at room temperature, soft but not melted.

      Eggs. The calculation in the recipe is based on a medium egg weighing 50-55 g without the shell. According to the labeling, this is C-1 or M. It's better if the eggs are at room temperature.

      Sugar. Regular white sugar is more than enough here.

      Sour cream. Fat content – 15-20%. You can replace it with thick yogurt with a slight increase in the amount of butter if necessary.

      Flour. Regular high-grade flour works great. If you have cake flour (which is weaker, with a protein content of about 8-9%), you can use that. Bread flour is not suitable.

      Dye. I use gel dye, as you need only a little for an intense color. The exact amount should be determined during the process: add a little at a time.

      Let's move on to the preparation.

      Beat the butter with sugar and salt until creamy. The sugar will not completely dissolve – this is normal.

      Add the egg and beat until homogeneous. Add the sour cream and beat again.

      Add the sifted cocoa and mix again. Then gradually add the sifted flour with baking soda and baking powder and knead the dough – it should have the consistency of a cupcake batter.

      Gradually add the red dye until the desired intensity of shade is achieved.

      Next, the dough needs to be placed on a lined baking sheet. I do this using a pastry bag with a simple round nozzle – this way, the halves turn out neater and more uniform in size.

      I smooth the tails with a wet finger.

      If you don't have a bag, you can spoon the dough, but the shape will be worse, of course.

      Important: when placing the dough, leave space between the pieces for them to expand in the oven. If they are too close together, they may merge into one cake.

      Bake in a preheated oven at 180 °C for about 12-15 minutes. Let cool completely on a wire rack.

      Prepare the cream. For this, combine cold cream, cream cheese, soft (but not melted!) butter, and powdered sugar in a bowl. Beat with a mixer until homogeneous.

      Transfer to a pastry bag and pipe onto half of the baked pieces.

      Cover with the other half and gently press down to distribute the cream.

      Place in the refrigerator to stabilize for a couple of hours in a closed container. Then sprinkle with powdered sugar (if desired) and serve.

      Enjoy your tea!



       This recipe for the "red velvet" vupi pie has been tested and prepared by chef Tatyana Nazaruk - author of the Tasty Blog.

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