by Maxine Troxell
I remember when I was growing up, we lived on a farm between New Midway and Detour. My dad would often take me and my sisters along to the grocery store in Detour. I loved the whoopie pies they sold back then. They were always chocolate. But with Valentine’s Day around the corner, why not make the red velvet kind of whoopie pie?
Red Velvet Whoopie Pies
½ cup (113 grams) butter, softened
½ cup buttermilk
2 tablespoons unsweetened cocoa powder
¼ teaspoon salt
1 cup (200 grams) brown sugar
1 teaspoon vanilla
2 cups (240 grams) all-purpose flour
½ teaspoon baking soda
2 tablespoons red food coloring
Cream Cheese Frosting: ¼ cup butter, softened; 7 oz. marshmallow creme;
4 oz. cream cheese, softened
Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
In large mixing bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla.
In a separate bowl, sift together the flour, baking soda, salt, and cocoa powder.
Add to the cream mixture the dry ingredients, alternately with buttermilk, beating after each addition, just until combined.
Stir in food coloring.
Using a medium-size ice cream scoop, drop batter on the prepared baking sheets and bake in preheated oven for about 10 minutes or until tops are set.
Remove from the oven and cool completely.
Cream cheese frosting: In medium mixing bowl, beat butter and cream cheese until smooth. Fold in marshmallow creme.
To sandwich the cookies, spoon a little frosting on the flat side of one cookie, top with another one.