Red Velvet Whoopie Pie with White Chocolate Chantilly Cream
½ tsp Baking Soda
1 egg
1 cup Sugar
1 cup Flour
½ cup Butter
1/3 cup Water
2 tbsp. Cocoa Powder
¼ cup Buttermilk
½ tsp Vanilla Extract
1 – 1oz. Bottle Red Food Coloring
Whisk together flour, sugar, and baking soda and set aside.
In a separate bowl, whisk together the egg, buttermilk, milk, vanilla, and red food coloring.
Pour water into a small sauce pan and add water, cocoa and butter. Bring to a boil.
When cocoa mixture has been brought to boil, pour over the flour and sugar mixture and mix lightly.
Add remaining ingredients and stir until smooth.
Spoon onto cookie sheet, making shallow rounds — OR—
Bake in whoopie pie pan at 375 for 8 – 12 minutes or until toothpick or cake tester comes out clean. Remove from pan and let cool on a cooling rack.
Filling
2 oz. White Chocolate; melted and cooled
¼ cup Cream Cheese
¼ cup Butter
1 cup Marshmallow Fluff ( ½ of a 7 oz. jar )
1 tsp. Vanilla Extract
1 ½ cups Powdered Sugar
Beat together the butter and cream cheese
Add white chocolate and vanilla, mix well.
Add powdered sugar and marshmallow and whip till light and fluffy.
TO ASSEMBLE PIES
Make a “sandwich” using two cakes and the filling.
Place one cake bottom side up. Spoon or pipe desired amount of filling over the cake.
Set second cake on top of filling and dust lightly with powdered sugar.
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