Red Velvet Whoopie Pie Recipe

INGREDIENTS

RED VELVET ROUNDS

2 Cups  All-purpose Flour

3 1/2 Tbsp  Unsweetened Cocoa Powder

1/2 tsp  Baking Soda

1/2 Cup  Butter, softened

1 Cup  Packed Brown Sugar

1  Egg

1 tsp  Vanilla Extract

1/2 Cup  Buttermilk

1 oz (2 Tbsp)  Red Food Coloring

WHOOPIE PIE FILLING

1/4 Cup  Butter, softened

4 oz  Cream Cheese, softened

7 oz  Marshmallow Creme

DIRECTIONS

1. In medium bowl, combine flour, cocoa powder and baking soda.

2. In large bowl, beat butter on medium. Then add brown sugar and beat until fluffy.  Beat in egg and vanilla.

3. Alternately add dry ingredients and buttermilk, beating after each addition until just combined.  Stir in food coloring, cover and refrigerate for 30 minutes.

4. Preheat oven to 375 degrees.  Using a small cookie dough scooper, scoop 1 inch rounds onto baking sheet (lined with parchment paper) making sure they’re 1/2 inch high.  Allow 1 inch of space between each round.

5.  Bake for 8 - 10 minutes, or until tops are set.  Cool completely and remove from baking sheet.

6.  In a medium bowl, beat 1/4 cup butter and cream cheese until smooth.  Then, fold in marshmallow creme.

7.  For easy filling, put whoopie pie filling into a Ziploc bag, and cut the corner off.  Squeeze filling onto the flat sides of half the rounds, and top with remaining rounds.

You can store these up to 4 days in the refrigerator, but I’m sure they’ll be long gone before then, lol.  If you’re taking them to a party or giving them away as a gift, place each whoopie pie into a cupcake cup to keep the pies from sticking together. If you're storing them in the refrigerator, for best taste, let it stand at room temperature for about 15 minutes and then jump in taste buds ready!  To add a twist to these already amazing treats, add 1/3 cup of white chocolate chips to the filling before piping the rounds. Yum!