Red Velvet Whoopie Pies
Try this Red Velvet Whoopie Pies recipe, or contribute your own. "Valentines Day" and "Kid Friendly" are two of the tags cooks chose for Red Velvet Whoopie Pies.
Yield: 50 cookies Ready in 45 minutes
20 people trying soon
|2 cupsall-purpose flour|
|2 Tablespoonsunsweetened cocoa powder|
|1/2 teaspoonbaking soda|
|1/2 cupbutter; softened|
|1 cuppacked brown sugar|
|1 oz.red food coloring; (2 tablespoons)|
|whoopie; pie filling:|
|1/4 cupsoftened butter|
|4 ounces cream cheese; softened|
|1 7oz. jar marshmallow cr?me|
Red Velvet Whoopie Pies Preparation
Preheat oven to 375 degrees. Line baking sheets with parchment paper.
In a medium bowl, combine flour, cocoa powder, baking soda and salt; set
In a large mixing bowl, beat butter on medium-high for 30 seconds. Beat in
brown sugar until light and fluffy. Beat in egg and vanilla. Alternately
add flour mixture and buttermilk, beating after each addition just until
combined. Stir in food coloring.
Spoon batter in 1 or 2-inch diameter rounds about 1/2 inch high on prepared
baking sheets, allowing one inch between each round.
Bake 7-9 minutes for 1-inch cookies or 9-11 minutes for 2-inch cookies, or
until tops are set. Cool completely on baking sheets on rack. Remove
cooled cookies from bakingsheets.
Beat butter and cream cheese in a mixing bowl until smooth. Fold in the
jar of marshmallow cream.
To fill, dollop filling on flat sides of half of the cookies. Top with
remaining cookies, flat sides down.
Refrigerate in an airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.
1.6 WeightWatchers points each
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