Red velvet whoopies with frosting | BRIGITTE.de

preparation

1. For the dough
   

2. Beat the vegan butter with the beaters of the food processor for 5-7 minutes until fluffy. Add sugar and stir in. Mix the flour, baking powder, cocoa, psyllium husks, beetroot powder, mulled wine spice, vanilla and salt in a bowl with a whisk and sift. Stir the oat drink alternately into the foamy butter to form a smooth dough.

3. Fill the dough into a piping bag with a perforated nozzle (13 mm). Pipe 60 circles (3.5 cm diameter) onto two baking trays lined with baking paper. Bake in a preheated oven at 180 degrees (fan oven 160 degrees) one after the other on the second rack from the bottom for about 10-12 minutes. Remove from the oven, pull it off the baking tray with the baking paper, let it cool completely and then carefully remove it from the baking paper.

4. For the frosting
   

5. Beat the vegan butter and powdered sugar with the beaters of the food processor for 5-7 minutes until fluffy. Stir in cream cheese and lemon curd. Pour the frosting into a piping bag fitted with a star tip (3 mm) and pipe dots onto one flat side of each whoopie halve from the outside to the inside. Chill for 30 minutes.

6. Place a second whoopie half on each, press lightly and dust with powdered sugar.