Red Velvet Whoopie Pies

Tomorrow is Valentine's Day and regular Pink Apron fans know how much much I love red velvet cupcakes.  But this year I didn't want to make red velvet cupcakes (despite how many requests I have gotten from friends over the past week), I felt like I have made a lot of red velvet cupcakes lately.  Instead I decided to make red velvet whoopie pies.   Even if you are not a Valentine's Day fan, it is hard not love these little cakes.  

I've mentioned before that you don't need a special whoopie pie pan to make these treats. All you need is a baking sheet and parchment paper.   I also recommend using an ice cream scoop to make the cakes even size.  The ice cream scoop also makes the process a lot less messy.

Red Velvet Whoopie Pies

2 cups all purpose flour

1/3 cup unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup softened butter

1 cup packed dark brown sugar

1 egg

1 teaspoon vanilla

1 cup buttermilk

2 Tablespoons red food coloring

Preheat oven to 375, line baking sheet with parchment, set aside. In a medium bowl sift together flour, cocoa, baking soda, and salt. In the bowl of a stand mixer, beat the butter and brown sugar until light and fluffy. Beat in egg, vanilla, and food coloring.  Alternately add flour mixture and buttermilk, beating after each addition just until combined.  Scoop batter onto prepared baking pans. (I used a yellow ice cream scoop and fit 15 on a full sheet pan, you could probably fit 6 on a half sheet pan, which is most common in home baking).  Bake for 8 minutes, or until a toothpick comes out clean (you do NOT want to over bake)  Cool on wire racks.

Marshmallow Cream Filling

1/2 cup butter ( one stick butter)

1 1/4 cups confectioners sugar

2 cups Marshmallow Fluff

1 teaspoon vanilla

Beat butter until smooth and creamy, add confectioners sugar, beat until smooth, add marshmallow and vanilla.