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Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

 

Red Velvet Whoopie Pies
Yields 60
If you are not familiar with whoopie pies, you are missing out on a special treat. There are a cross between a cookie and a piece of cake but are named pie. There are several different kinds of whoopie pies. I also have recipes for chocolate, pumpkin, vanilla, strawberry, gingerbread, and reverse. Because of the color, red velvet is traditional choice for Valentines and Christmas. The color is just for show... they taste like chocolate cake.
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Prep Time
45 min
Prep Time
45 min
Ingredients
  1. 2 c all-purpose flour
  2. 2 T unsweetened cocoa powder
  3. 1/2 t baking soda
  4. 1/4 t salt
  5. 1/2 c butter (softened)
  6. 1 c packed brown sugar
  7. 1 egg
  8. 1 t vanilla
  9. 1/2 c buttermilk
  10. 2 T red food coloring (1-ounce bottle)
For Filling
  1. 1/4 c butter (softened)
  2. 4 oz cream cheese
  3. 7 oz marshmallow creme
To Make Cookies
  1. Preheat oven to 375.
  2. Line baking sheets with parchment paper. Set aside.
  3. In a medium bowl, mix together flour, cocoa, baking soda, and salt. Set Aside.
  4. In a large mixing bowl, beat butter on medium speed until creamy (about 30 seconds).
  5. Add brown sugar and beat until light and fluffy.
  6. Add egg and vanilla and beat until combined.
  7. Add 1/3 flour mixture. Beat until mixed. Do not overbeat.
  8. Add 1/3 buttermilk. Beat until mixed.
  9. Repeat two more times. Stir in the food coloring.
  10. Spoon batter onto baking sheet in 1-inch or two-inch round mounds that are 1/2 inch high. Leave about 1 inch between the mounds.
  11. For 1-inch cookies, bake between 7 - 9 minutes. For 2-inch, between 9-11.
  12. Leave cookies on the baking sheet until they are completely cooled.
To Make Filling
  1. In a medium mixing bowl, add butter and cream cheese. Beat until smooth.
  2. Fold in marshmallow crème (do not beat).
Finishing Touches
  1. Spoon filling on the flat side on one cookie. Top with another cookie, flat side down.
  2. Store in an airtight container will waxed or parchment paper in between layers.
Notes
  1. Tip: Instead of spooning dough onto the baking sheet, using a scoop will make all of the cookies the same size.
  2. To Store: You can store in an airtight container in the refrigerator for up to 4 days.
Treats and Treasures http://treats-and-treasures.com/
Kathryn

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