Red Velvet Whoopie Pies

makes 14 whoopie pies

recipe adapted from Better Homes and Gardens

prep time: 45 min / cook time: 7-9 min

CAKE INGREDIENTS

2 c all-purpose flour

2 tbsp unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 c butter, softened

1 c packed brown sugar

1 egg, room temperature

1 tsp vanilla

1/2 c buttermilk

2 tbsp red food coloring (one 1 oz. bottle)

FILLING INGREDIENTS

1/4 c unsalted butter, softened

4 oz. cream cheese, softened

7 oz. marshmallow creme

CAKE INSTRUCTIONS

• Preheat oven to 375˚F.

• Line baking sheets with parchment paper; set aside.

• In medium bowl combine flour, cocoa powder, baking soda and salt; set aside.

• In large mixing bowl, beat butter on medium to high for 30 seconds.

• Beat in brown sugar until light and fluffy.

• Beat in egg and vanilla.

• Alternately add flour mixture and buttermilk, beating after each addition just until combined.

• Stir in food coloring.

• Spoon batter in 1" or 2" diameter rounds, about 1/2" high on prepared baking sheets, allowing 1" in between each round.

• Bake 7-9 minutes for 1" cookies or 9-11 minutes for 2" cookies, or until tops are set.

• Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets

FILLING INSTRUCTIONS

• In medium mixing bowl beat butter and cream cheese until smooth.

• Fold in marshmallow creme.

ASSEMBLY INSTRUCTIONS

• Dollop filling on flat sides of half the cookies.

• Top with remaining cookies, flat side down.

** ADDIECAKES' NOTES **

• To get round cookies, use a cookie or ice cream scoop.

* I used a medium cookie scoop.

• The whoopie pies should be refrigerated for at least half an hour to let the filling set.

• If storing in the refrigerator, let stand at room temperature for 15 minutes before serving.

Whoopie pies can refrigerated in an airtight container for up to 4 days.

ADDIECAKES' DIFFICULTY RATING

ADDIECAKES' TASTE RATING