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1
To make the red velvet whoopie pies, start by preheating the oven to 350 degrees F. Line baking sheets with silicone mats or parchment paper. (You will need around 2-4 baking sheets). Set aside until needed.
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Whisk together the flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
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3
In the bowl of a stand mixer, beat together the butter and brown sugar until fluffy. Add the egg and beat until incorporated. Mix in the vanilla. With the mixer running on low speed, gradually add the flour mixture in 3 additions - alternating with buttermilk. Add the food coloring and mix until the batter is completely red. If needed, add more red food coloring (only adding a couple drops at a time).
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4
Place the batter into a pastry bag that is fitted with a large round top. Pipe 11/2-inch circles of the dough onto the prepared baking sheets, leaving at least 1-inch in between each whoopie pie.
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5
Bake the whoopie pies until set, about 8-10 minutes. Do not over bake. Remove from the oven and let the cookies rest on the baking sheets for a couple minutes. Then transfer cookies to a cooling rack to cool completely.
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6
While the whoopie pies are cooling, make the buttercream filling. In the bowl of a stand mixer fitted with the whisk attachment, cream together the cream cheese and butter. Add the confectioner's sugar in 2 additions, slowly mixing in between each addition. Mix in the vanilla and whisk until the frosting is smooth and creamy.
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7
To fill the whoopie pies, match up the rounds in equal sized pairs. Place each pair next to each other, with one of the shells top side down. Pipe a small round on the whoopie pie that is top side down. Top the filling with the other matching round, creating a sandwich.
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8
Place the green sprinkles in a small, shallow bowl. Roll the side edges of the whoopie pies in the green sprinkles so that the sprinkles stick to the buttercream.
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Serve and enjoy!
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10
These last about 3 days in a sealed container.
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11
Source: Whoopie Pies from Annies Eats, originally from Dinner and Dessert. Frosting recipe from Annie Eats, originally from Confections of a Foodie Bride.
