Raspberry Whoopie Pies

Name: Raspberry Whoopie Pies
Ingredients: FOR THE CAKES:; 2 cups All-purpose Flour; 1/2 cups Cocoa Powder; 1 teaspoon Salt; 1-1/4 teaspoon Baking Soda; 1 cup Milk; 2 Tablespoons Raspberry Juice (from Thawed Raspberries); 1 teaspoon Vanilla Extract; 1 cup Brown Sugar, Packed; 1/2 cups Butter, Softened; 1 whole Egg; _____; FOR THE FILLING:; 1/2 cups Butter, Softened; 7 ounces, weight Marshmallow Creme Or Fluff; 1-1/2 cup Powdered Sugar; 2 Tablespoons Frozen Raspberries, Thawed And Crushed

17 ingredients

4 steps

Ingredients

FOR THE CAKES:
2 cups All-purpose Flour
1/2 cups Cocoa Powder
1 teaspoon Salt
1-1/4 teaspoon Baking Soda
1 cup Milk
2 Tablespoons Raspberry Juice (from Thawed Raspberries)
1 teaspoon Vanilla Extract
1 cup Brown Sugar, Packed
1/2 cups Butter, Softened
1 whole Egg
_____
FOR THE FILLING:
1/2 cups Butter, Softened
7 ounces, weight Marshmallow Creme Or Fluff
1-1/2 cup Powdered Sugar
2 Tablespoons Frozen Raspberries, Thawed And Crushed

Directions

1

Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
2

Mix together flour, cocoa, salt and baking soda. In a separate bowl mix together milk, raspberry juice and vanilla. In a stand mixer, beat together brown sugar and butter until light and fluffy. Add egg and mix well. Add flour mixture alternating with milk mixture. Beat on low after each addition.
3

Drop 1 Tablespoon of batter 2 inches apart onto parchment lined sheets. Bake 8 minutes (rotate sheets half way through the cooking time) or until cookies spring back when touched. Cool one minute then move to cooling racks to cool completely.
4

Beat together all of the filling ingredients until well mixed. Spoon 1 Tablespoon of filling onto the flat side of a cookie. Top with another cookie (flat sides together) and press gently. Repeat until all cookies are used.