Red Velvet Whoopie Pies

While we were in Disney World, Finley selected a red velvet whoopie pie for dessert in Epcot one evening. After she was served it, she realized hers was missing the white chocolate Mickey Mouse on the top, so off we went to exchange it, you can't have a whoopie pie without the mouse. Of course she wasn't able to finish the whole treat, so C and I were happy to help devour the rest of the cake. It was quite delicious and I promised to make some as soon as we returned home. I adapted quite a few recipes, but the main inspiration was from BHG.  I used red gel food coloring instead of regular food coloring.  I probably used three squirts worth.  Add the food coloring a bit at a time, checking the color until it becomes a rich red hue.  Miss F loved these, but she was really missing that white chocolate Mickey.

Red Velvet Whoopie Pies

2 cups flour
3 tablespoons unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup butter
1 cup light brown sugar
1 egg
½ cup buttermilk
1 teaspoon vanilla extract
2 tablespoons red food coloring

8 ounces of cream cheese, softened
2 cups of confectioners' sugar
1 teaspoon of vanilla

Preheat the oven to 375 degrees. Line 2 baking sheets with Silpats or parchment paper.

In a large bowl, mix together the flour, cocoa powder, baking soda and salt. Using a stand mixer or hand mixer, cream the butter until it is fluffy, about 2 to 3 minutes. Add in the sugar and beat the butter and sugar for another 3 minutes. Add the egg and beat four minutes more. Alternately add the flour mixture and buttermilk, beating well after each addition. Add the vanilla extract and food coloring. Keep mixing until the batter is creamy and thick.

Use a two tablespoon ice cream scoop to dish the cookies onto the prepared baking sheets. Bake the cookies for 9 to 11 minutes. Once the cookies have finished baking, place the cookies on a cooling rack and let them cool for about 15 minutes.

Beat together the cream cheese and confectioners' sugar until thick and creamy. Turn half of the cooled cookies upside down and spread with the prepared cream cheese frosting. Top each with another cookie. Serve.

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