Red Velvet “Let’s Make Whoopie” Pies

Ingredients

Cake

• 2 1/4 cups sifted Swans Down® Cake Flour
• 3 tablespoons unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/ teaspoon salt
• 4 ounces (1 stick) unsalted butter, room temperature
• 1 cup sugar
• 1 large egg
• 2/3 cup buttermilk
• 2 teaspoons vanilla extract
• 1 tablespoon red food coloring
• Confectioners’ sugar, for decorating

Filling

• 1 cup unsalted butter, room temperature
• 2 cups confectioners’ sugar
• 1 teaspoon vanilla extract
• 2 cups marshmallow cream

Directions

1. Make Cake: Preheat oven to 350℉ and line 2 sheet pans with parchment.
2. Whisk together flour, cocoa powder, baking soda, baking powder and salt in a medium bowl; set aside.
3. Cream butter and sugar at medium speed in the bowl of stand mixer fitted with a paddle, until light and fluffy. Add egg and mix until incorporated. Add buttermilk and vanilla extract. (The batter will look broken.) Add flour mixture and mix on low to medium-low speed until smooth. Scrape down sides as needed.
4. Spoon 24 dollops (each about 2 tablespoons) onto prepared sheet pans, 2 inches apart. Bake for 10 to 12 minutes or until center of cakes springs back when lightly touched. Remove from oven and cool on pan for 5 minutes, then transfer to wire racks and cool completely.
5. Make Filling: Cream butter, confectioners’ sugar and vanilla extract until smooth. Add marshmallow cream and mix until incorporated. Place in a piping bag.
6. Assemble Pies: Pipe the filling onto the flat side of 12 cakes. Top them with the remaining cakes, flat side down. Sift confectioners’ sugar on pie tops using a heart-shaped stencil, if desired. Store in an airtight container at room temperature for up to 3 days.