Red Whoopie Pie
- 2 cups all-purpose flour
- 3 tablespoon unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter softened to room temperature
- 1 cup packed light brown sugar
- 1 large egg room temperature
- 160 ml buttermilk room temperature
- 2 teaspoons pure vanilla extract
- gel red food coloring
Cream Cheese Filling:
- 1 cups and 1/2 confectioners' sugar
- 6 ounces block cream cheese
- 1/4 cup unsalted butter
- 1/2 teaspoon pure vanilla extract
Line two large baking sheets with parchment paper or silicone baking mats, set it aside and preheat the oven to 350°F (177°C)
Mix the flour, cocoa powder, baking soda, and salt together.
In a large bowl using a mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and beat on medium speed until fluffy and combined. Beat in egg on high speed, scraping down the sides and bottom of the bowl as needed. Once egg is full combined, beat in the vanilla and buttermilk. The mixture may look curdled; that's ok.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Add enough food coloring to achieve a deep red hue (usually about 1 teaspoon gel). Spoon mounds of batter, about 1 and 1/2 Tablespoons each, onto prepared baking sheets-- about 3 inches apart.
Bake for 10-12 minutes or until centers appear set. Allow to cool completely before sandwiching.
In a large bowl using a mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Then beat in the butter until combined. Add the confectioners' sugar and vanilla and beat on medium speed until combined and creamy.
Pair them up based on their size. Spread cream cheese filling onto the flat side of one cookie and sandwich with the other. Sprinkle confectioners' sugar on top of each if desired.