Storm of the century - Part II

Also featured in the taste section of the Star Trib was a recipe for red velvet whoopie pies.  Having mastered pumpkin whoopie pies I was so excited to try this recipe.  Red velvet is not my favorite flavor, but I am always drawn to baking it because of the color.  It is so festive!

Red Velvet Whoopie Pies

For the pies:

2 C flour
2 T unsweetened cocoa powder
1/2 t baking soda
1/4 t salt
1/2 C butter at room temperature
1 C firmly packed brown sugar
1 egg
1/2 C buttermilk - combine 1/2 C milk with 1/2 T lemon juice
1 - 1 oz bottle red food coloring

For the filling:

1/4 C butter, at room temperature
4 oz cream cheese
1 - 7 oz jar marshmallow cream

First prepare the cookies.  Preheat the oven to 375 degrees and line baking sheets with parchment paper.  Combine dry ingredients in a bowl and set aside.  Beat butter and brown sugar with an electric mixer until fluffy.  Add egg and vanilla until well-mixed. 

Add the flour mixture in thirds, alternating between additions of buttermilk, and ending with the final third of flour.  Add food coloring and mix until thoroughly combined. 

Place spoonfuls of batter on to the parchment paper with a few inches of space in between. 

Bake for 7 - 9 minutes until the tops of the cookies are set.

Place a generous dollop of filling on one cookie and spread evenly.  Place another cookie over the frosting to make a sandwich. 

How cute!

They really are quite delicious.  I personally favor the cream cheese frosting from the pumpkin whoopie pies over this more marshmallow-ey frosting.  So you could try that as well! 

Cheers,

Katie