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Red Velvet Whoopie Pies

Posted By GKC On March 1, 2014 @ 1:15 pm In Weekly Recipes | No Comments

¼ cup margarine, softened
1 cup sugar
2 eggs
2 tablespoons nondairy creamer
2 teaspoons apple cider vinegar
1 teaspoon vanilla
1 tablespoon red food coloring
1-1/3 cups flour
2 tablespoons cocoa
1 teaspoon baking powder
¼ teaspoon baking soda

Filling:
2 (8 ounce) packages tofutti cream cheese
2 sticks (1 cup) margarine, softened
1 teaspoon vanilla
4 cups powdered sugar

Preheat oven to 375 degrees. Cream together margarine and sugar until fluffy. Beat in eggs, one at a time. Then beat in nondairy creamer, vinegar, vanilla and food coloring. Add the dry ingredients and mix well. Use ice cream scoop to drop batter onto cookie sheet lined with parchment paper. Bake for 10 minutes. Cool for 2 minutes on cookie sheet; remove to wire rack to finish cooling. Beat together all ingredients for filling until smooth. Spread on the back of a cooled cookie and top with another one.


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