Making red velvet whoopie pies with my daughter Sarablake, I’m in heaven. She’s my stick-in-the-spoon-and-test-it helper.
Ingredients
| Cake | |
| 2 c. self-rising flour | 1 egg |
| 2 Tbsp. unsweetened cocoa powder | 1 tsp. vanilla |
| Pinch of salt | ½ c. buttermilk |
| ½ c. butter, softened | 2 Tbsp. red food coloring |
| 1 c. packed brown sugar | |
| Filling | |
| ¼ c. butter, softened | 7 oz. marshmallow creme |
| 1 tsp. vanilla | 12 candy canes, crushed |
| 4 oz. cream cheese | |
Preparation
Cake
1.Preheat oven to 375˚F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder and salt; set aside.
2. In large mixing bowl, beat butter on medium to high for 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add the flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.
3. Use a cookie scoop to spoon batter in 2-inch rounds onto the prepared baking sheets, allowing 1 inch between each round.
4. Bake for 9 to 11 minutes, or until tops are set. Allow to cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.
Filling
1. In medium bowl, beat butter. Add vanilla and cream cheese and beat until smooth. Fold in marshmallow creme and place in piping bag. Spread filling onto one side of a whoopie; place a second on top.
2. Put candy canes into a plastic bag and crush with a rolling pin into varying sizes of small chunks. Roll whoopies in crushed candy.
Makes 15 whoopie pies.
Nutritional Information: Calories: 390; Fat: 13g; Cholesterol: 45mg; Sodium: 260mg; Total Carbohydrates: 62g; Dietary Fiber: 1g; Sugars: 47g; Protein: 3g.
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