Pink Velvet Whoopie Pies

I was surprised that I couldn't find a recipe for these on the internet. Whoopie pies are everywhere, and especially the red velvet variety. Pink whoopie pies are just a small stretch away.


I went through many batches of cookies in my search for the best shade of pink. The quantity of cocoa powder greatly affected the color. After varying degrees of pink, ranging from dark fuschia (with 1 TBS of cocoa powder) to a shade I refer to as "ballet" pink (with 1/2 tsp of cocoa powder), I decided to omit the cocoa powder completely. That, along with about 10 drops of red food coloring, yielded a bright, cheery pink.



Pink Velvet Whoopie Pies
Adapted from the marshmallowfluff recipe


2 ¼ c all purpose flour
1 tsp baking soda
¼ tsp salt
1 egg
1/3 c vegetable oil
1 c sugar
1 tsp vanilla
8-10 drops red food coloring
¾ c buttermilk

Marshmallow Filling (recipe follows)

Heat oven to 350˚F. Lightly spray two large cookie sheets with non-stick spray.

In a medium bowl, stir together the flour, baking soda, and salt. In a large bowl, beat the egg, oil, and sugar with a hand mixer. Beat in the vanilla and red food coloring. Using a spatula, stir in (by hand) the flour mixture and buttermilk alternately, beginning and ending with the dry ingredients.

Drop by spoonfuls (I used a mini ice-cream scoop), onto prepared cookie sheets. They will spread, so leave a lot of space between scoops. Bake until the tops spring back lightly, about 8-15 minutes, depending on their size. Remove to wire racks to cool. Spread marshmallow filling onto the bottom of one cookie, and top with another to make a sandwich.


Marshmallow Filling

½ c butter, softened
1 c confectioner’s sugar
1 c marshmallow fluff (about ½ of a 7.5 oz jar)
½ tsp vanilla

Beat ingredients in a bowl until light and fluffy.