Red Velvet Whoopie Pies

Red Velvet Whoopie Pies

photo taken from: http://www.browneyedbaker.com/wp-content/uploads/2011/02/red-velvet-whoopie-pies-2-550.jpg

Ingredients:

Red Velvet Whoopie Pies
½ cup butter, softened
1 cup pack light brown sugar
2 tbsp. unsweetened cocoa powder
½ tsp baking soda
¼ tsp salt
1 egg
1 tbsp. red food coloring [a 1 oz. bottle]
1 tsp vanilla
2 cups all purpose flour
½ cup butter milk

Garnish: Sprinkling of confectioners’ sugar

Peppermint Filling:
6 oz. cream cheese, softened
3 tbsp. butter, softened
½ tsp peppermint extract
3 cups confectioners’ sugar
2 tbsp. milk

Create it!!

1. Preheat oven 375 F. Line baking sheet with parchment paper; set aside.

2. For Red Velvet Whoopie Pies: In a large bowl, beat ½ cup butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, cocoa powder, baking soda and salt. Beat until combined, occasionally scrapping the sides of the bowl. Beat in egg, food coloring, and vanilla. Add flour and buttermilk, alternately, beating on low speed after each addition just until combined.

3. Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheet. Bake for 7 – 9 minutes or until edges are set. Cool on cookie sheet for 2 minutes, then transfer to a wire rack to cool completely.

4. For Peppermint Filling: In a large bowl, cream together the first 3 ingredients using an electric mixer on medium speed until light and fluffy. Gradually add the confectioners’ sugar, beating well. If necessary, beat in milk 1 tsp. at a time, to make a filling of spreading consistency.

5. Spread the filling on the bottom side of half cookies. Top with the remaining cookies, bottom sides down. Garnish with a light sprinkling of confectioners’ sugar if desired. Makes about 40 whoopie pies.
This is a winning combination of 2 recipes from 1920’s: red velvet cake and whoopie pies!