Life at the Scharf House

I want to make these!! They've been sitting in my recipe file for too long
red velvet whoopie pie
Prep: 45 minutes Bake: 8 minutes per batch
ingredients
2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)
1 recipe Whoopie Pie Filling, recipe below
directions
1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In
medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
2. In large mixing bowl beat butter on medium to high 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.
3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking
sheets, allowing 1 inch between each round.
4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until
tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from
baking sheets.
5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining
cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.
6. Whoopie Pie Filling: In medium mixing bowl beat 1/4 cup softened butter and half an
8-ounce package softened cream cheese until smooth. Fold in one 7-ounce jar
marshmallow creme.
7. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature
15 minutes before serving.
nutrition facts
Calories 70, Total Fat (g) 3, Saturated Fat (g) 2, Monounsaturated Fat (g) 1,
Polyunsaturated Fat (g) 0, Cholesterol (mg) 12, Sodium (mg) 49, Carbohydrate (g) 10,
Total Sugar (g) 5, Fiber (g) 0, Protein (g) 1, Vitamin C (DV%) 0, Calcium (DV%) 1, Iron
(DV%) 2, Percent Daily Values are based on a 2,000 calorie die