Red Velvet Whoopie Pies with Cream Cheese Filling

Name: Red Velvet Whoopie Pies with Cream Cheese Filling
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 14
Cuisine: Global
Ingredients: 59 milliliters butter, softened; 2 Tbsps butter, softened; 113 grams (half of 8-oz package) cream cheese, softened; 1 egg; 118 milliliters granulated sugar; 79 milliliters milk; 296 milliliters powdered sugar; 2 teaspoons red food color; 2 Tbsps unsweetened baking cocoa; 1 teaspoons vanilla; 1 teaspoon vanilla; 355 milliliters Original mix

Watching your figure? This gluten free and vegetarian recipe has 151 calories, 1g of protein, and 8g of fat per serving. This recipe serves 14. Head to the store and pick up egg, original mix, baking cocoa, and a few other things to make it today. It is perfect for valentin day. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Heat oven to 350F. Line 2 large cookie sheets with cooking parchment paper.

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Equipment you will use

Baking Paper

Baking Sheet

Oven

In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until light and fluffy.

Ingredients you will need

Granulated Sugar

Butter

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Hand Mixer

Bowl

Add remaining cookie ingredients. Beat on medium speed 4 minutes, scraping bowl occasionally, until smooth. Onto cookie sheets, drop 28 slightly rounded tablespoonfuls of dough at least 2 inches apart.

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Dough

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Baking Sheet

Bowl

Bake 8 to 10 minutes or until tops spring back when lightly touched. Cool 2 minutes.

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Oven

Remove from cookie sheets to cooling racks; cool completely.

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Baking Sheet

In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well combined. Slowly add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat 1 minute.

Ingredients you will need

Powdered Sugar

Cream Cheese

Vanilla

Butter

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Hand Mixer

Bowl

For each whoopie pie, spread 1 generous tablespoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store in refrigerator.

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Spread