Red Velvet Whoopie Pies
3 cups all-purpose flour
1 teaspoon baking soda
4 teaspoons unsweetened dark cocoa powder
1 1/2 cups canola oil
1 teaspoon white vinegar
One 1-ounce bottle red food coloring
1/2 teaspoon vanilla extract
1 1/2 cups sugar
1 cup buttermilk
For the filling:
- 1/2 cup of butter (1 stick), room temperature
- 8 oz of Philly cream cheese (1 package), room temperature
- 2 – 3 cups of powdered sugar
- 1 teaspoon of vanilla extract
Using a mixer, beat the sugar and eggs together. Add the oil mixture and beat to combine. Add the flour mixture and buttermilk alternately in small additions. Add the food coloring to the bowl.
Drop the batter by tablespoons onto the baking sheets, allowing 1 inch between drops, as the cookies will spread. If you are using the whoopie pie pan, you can add up to 2 tablespoons of batter, depending on how large you like your cakes. You’ll be making about 48 cakes (if you use 1 tablespoon of batter). Bake until the cookies are set and firm, about 12 minutes.
Beat the butter, vanilla, and cream cheese together until light and fluffy. Add the powdered sugar in small intervals, stopping to scrape the sides every few minutes. Cream until desired thickness.
Take a pastry bag or ziploc bag (cutting a corner off of the bottom) and pipe filling onto the side of one cake. Be sure to put enough to cover the entire cake and top with second cake.
This should make about 24 pies total.