Red Velvet Whoopie Pies!

We're always busy on the run-up to Valentine's Day, so for brunch, I wanted to include something playful...a child-like Valentine. We had our usual gangs of snowboarders wrapping their fun weekend with lunch on their ways home to the bay area, we had a large family celebrating their matriarch's birthday, and we had lovers two-by-two, holding hands. My Valentine for brunch today, was a red velvet Whoopie Pie and since several people asked for the recipe, here it is. XOXO

Red Velvet Whoopie Pie
Food by Yahoo! Shine!

Preheat oven to 375 degrees

Line baking sheets with parchment

In medium bowl, combine 2 cups flour, 2 Tbsp cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.

In mixing bowl, beat 1/2 cup softened butter on high for 30 seconds. Beat in 1 cup packed brown sugar until fluffy. Add 1 egg and 1 tsp vanilla.

Add 1/2 of flour mixture, alternating with 1/2 cup of buttermilk, and then the other 1/2 of flour mixture. Beat just until blended and add 1 oz (2 Tbsp) of red food coloring.

Spoon batter in 2-inch diameter rounds, about 1/2-inch thick on parchment lined cookie sheets, allowing 1-inch between cookies.

Bake for 9 to 11 minutes, until tops are set. Cool sheets on rack and remove cookies when cooled completely.

Assemble "pies" with a dollop of filling between two cookies. Makes 42 2-inch cookies.

Filling:
Beat 1/4 cup softened butter and 4 ounces of softened cream cheese.

Fold in one 7-ounce jar of marshmallow creme.

To store: Refrigerate in an airtight container for up to 4 days. Let stand at room temperature for 15 minutes before serving.