Red Velvet Whoopie Pies

I've been wanting to do some whoopie pies for a while, and I thought red velvet would be lovely for Christmas! And, oh, were these tasty! They feature classic red velvet flavors, but in a different vehicle. These little hand-held "pies" are perfect for giving as a gifts (no forks required!). In retrospect, I wish I had made them a little smaller, but in my directions, I'll let you know what I did, and how to make them smaller, if you wish.

If you're looking for a unique, delicious treat for Christmas (or anytime), these are perfect to add to your "to-bake" list...


** RED VELVET WHOOPIE PIES** 

Ingredients
* 2 cups flour
* 1/2 cup cocoa powder
* 1 teaspoon baking soda
* 1/4 teaspoon salt

* 1 stick (8 tablespoons) butter, room temp
* 1 cup sugar
* 1 large egg
* 2 tablespoons red food coloring
* 1 1/2 teaspoons vanilla
* 1 cup buttermilk

Filling
* 8 ounces cream cheese, room temp
* 2 tablespoons butter, room temp  
* 2 1/2 cups confectioners' sugar, sifted
* 1 teaspoon vanilla

Cake Directions
* Before you start baking, note all of the room temp ingredients above so you can get them out of the fridge about an hour before! Also, I like my buttermilk and eggs to be room temp as well (but not necessary). 

* Preheat oven to 400F.
* In a medium-sized bowl, whisk together the dry ingredients (first four ingredients). Set aside.
* In a large bowl, beat the sugar and butter together until light and fluffy (about 2 minutes).
* Mix in the egg, food coloring, and vanilla.
* Alternately mix in the dry ingredient mixture and the buttermilk, beginning and ending with the dry ingredient mixture (until just combined).

* To make the cake ("pie" top/bottom), I traced a 2 1/2 inch cookie cutter on parchment paper, and spooned/pipped about 1/4 cup mixture into the circle. (The parchment paper also makes it much easier to lift off the baking sheet.) I would go with 1 1/2 - 2 inches because I would have liked them to be smaller, and to have had more to share, but adapt to your preference! Make the circles about 2 inches apart. 

* Cool completely on a wire rack before filling.

Filling Directions 
* Beat the cream cheese and butter together until smooth.
* Slowly beat in the confectioners' sugar.
* Stir in the vanilla.

Assembly
* Spread the cream cheese filling onto the flat side of the cooled cake, and top with another one. That's it!!
* I like to eat them after they've been in the fridge for at least 30 minutes (I think the filling tastes better cold), but they are fine room temp as well!

* Now, enjoy some FRESH for the holidays...

 

Recipe adapted from here.