Red Velvet Whoopie Pies

My birthday is Monday (!!!) and I volunteered to make my own birthday dessert when we go to my in-laws. These little beauties fit the bill deliciously. If you haven't heard of or tried a whoopie pie yet, make these soon. They are simple, cake-like cookies with frosting in between. How can you go wrong? Well, admittedly, these do require an entire bottle of red dye #40...so...there's that. I know this much though, they taste pretty stinking good.

Red Velvet Whoopie Pies
from Better Homes and Gardens Magazine
filling from Everyday with Rachael Ray Magazine

2 cups all-purpose flour

2 tbs unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1/2 cup butter, softened

1 cup brown sugar

1 egg

1 tsp vanilla

1/2 cup buttermilk

1 oz bottle red food coloring (2 tbs)

for filling:

1/2 stick butter, softened

4 oz cream cheese, chilled

1 cup powdered sugar

2 pinches salt

1/2 tsp vanilla

Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round. (I used a small ice cream scoop and baked them for 7 minutes.) Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

Meanwhile, using an electric mixer, cream the softened butter with the cream cheese. Add the confectioners' sugar and 2 pinches salt and 1/2 teaspoon vanilla; mix on low speed until blended, then beat on medium-high speed until fluffy, about 2 minutes.
Spread the flat side of half of the cakes with the cream cheese frosting. Top each with another cake.

Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.