Red Velvet Whoopie Pies

Whoopie pies are traditionally chocolate, and Gregg isn't a huge chocolate fan, so I made a red velvet version for a night time picnic date. This recipe, adapted slightly from Liz at Hoosier Homemade, was EASY.

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Prep Time 20

Cook Time 10

Servings: 12

Course: Dessert

Cuisine: American

Calories: 220

Ingredients Method Nutrition Notes

Ingredients

2 cups whole wheat flour (I used fresh ground soft white wheat)
2 tablespoons cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1/2 cup butter, room temperature
1 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
1/2 cup buttermilk
1 ounce red food coloring (I use 1 ounce water and powdered red food coloring)
half of a recipe of Decadent & Creamy Marshmallow Coconut Frosting

Method

Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, whisk together the flour, cocoa, baking powder, and salt. Set aside.
In your mixing bowl, beat butter and sugar until fluffy. Add the egg and vanilla.
Starting with the flour mixture, alternate the dry ingredients with the buttermilk, slowly incorporating them until well blended. Stir in the food coloring.
Drop by even spoonfuls onto a parchment lined cookie sheet.
Bake for 8 to 10 minutes or until cookie is set.
Cool completely before filling with Decadent & Creamy Marshmallow Coconut Frosting.
Turn a cookie upside down and put a heaping spoonful of filling on the cookie. Place another cookie on top, sandwiching them together.

Nutrition

Calories: 220kcalCarbohydrates: 33gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 148mgPotassium: 131mgFiber: 2gSugar: 18gVitamin A: 274IUCalcium: 49mgIron: 1mg

Notes

The cookies I made were big, and this recipe gave me 6 whoopie pies. Next time I would cut the size in half to come up with 12 pies. Low in sodium.

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