Red Velvet Whoopie Pie

Ingredients

• 2 ¾ cups all purpose flour
• 3 tbsp cocoa powder
• ¾ tsp baking soda
• ¼ tsp baking powder
• ½ tsp fine sea salt
• 1 cup granulated sugar
• ½ cup unsalted butter
• 1 egg
• ⅔ cup buttermilk
• ⅓ cup beet juice
• 2 tsp vanilla extract
• 1 brick cream cheese
• ½ cup unsalted butter
• 2 cups powdered sugar
• ½ tsp vanilla extract

Steps

1. 1. Preheat the oven to 350°F.
2. 2. Line 2 large baking sheets with silicone mats or parchment paper and set aside.
3. 3. Whisk together flour, cocoa powder, baking soda, baking powder, and fine sea salt and set aside.
4. 4. Using a stand mixer with the paddle attachment, beat butter on medium for 1 minute or until smooth and creamy.
5. 5. Add the granulated sugar and beat on medium high for 2 minutes or until smooth and creamy.
6. 6. Scrape down the sides and add the egg. Beat until fully combined and mixture looks smooth.
7. 7. Add vanilla and buttermilk and beat on low, scraping down the sides as needed. It is OK if the mixture looks curdled.
8. 8. Spoon in dry mixture and continue beating on low until just combined.
9. 9. Add beet juice and continue mixing until the color has just mixed through.
10. 10. Cover bowl and refrigerate for 15 minutes.
11. 11. Using a cookie scoop, scoop out 8 portions per baking sheet, allowing 2 inches around each cookie.
12. 12. Bake 1 sheet at a time for 10-12 minutes. Repeat for remaining cookies.
13. 13. Cool on a wire rack.
14. 14. Using the stand mixer with the paddle attachment, beat the cream cheese and butter on high speed for 2-3 minutes or until light and fluffy.
15. 15. Turn to low and add the powdered sugar one spoon at a time. Scrape down sides as needed.
16. 16. Once all the sugar is added, turn the mixer to medium high and continue to beat for 3 minutes or until fully combined and smooth.
17. 17. Pair up fully cooled cookies based on their size.
18. 18. Use a decorative tip and fill a piping bag with the cream cheese filling.
19. 19. Take one cookie and pipe filling onto the bottom of the cookie. Top with the matching pair and repeat for remaining cookies.
20. 20. Top with some sprinkled powdered sugar. Serve and enjoy!