Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    cookies


Ingredients

  • 2

    cups all purpose flour

  • 2

    tbsp unsweetened cocoa powder

  • ½

    tsp baking soda

  • ¼

    tsp salt

  • ½

    cup butter, softened

  • 1

    cup packed brown sugar

  • 1

    egg

  • 1

    tsp vanilla

  • ½

    cup buttermilk

  • 1

    1oz bottle red food color (2tbsp)

  • 1

    recipe whoopie pie filling (below)

Directions

Preheat over to 375 degrees. Line baking sheet 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 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mix and buttermilk, beating after each addition just until combined. Stir in food coloring. Spoon batter in 1 diameter rounds about 1/2 inch high on prepared baking sheets, allowing 1 inch between each round. Bake 7 to 9 minutes or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets. To fill, dollop Whoopie Pie Filling on flat sides on half the cookies. Top with remaining cookies, flat sides down. Makes 60 1 inch cookies. Filling: In medium mixing bowl, beat 1/4 cup softened butte and half an 8 oz pkg softened ceam cheese until smooth. Fold in one 7oz jar marshmallow cream. To store: refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving. Each cookie: 70 cal, 3g fat (2g sat fat), 12mg chol, 49mg sodium, 10g carbo 0g fiber, 1g pro.


Nutrition

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