JON ASHTON’S RED VELVET PEPPERMINT WHOOPIE PIES

Preheat oven to 350°F. Line 2 large baking sheets with parchment paper or silicone baking mats.

In a medium bowl, whisk together 2¼ cups All-purposE flour, 1 Tbsp

cocoa powder, 1 tsp baking soda and ½ tsp salt. In a stand mixer fitted with a paddle attachment, beat 8 Tbsp (1 stick) softened unsalted

butter 1 minute on medium-high speed until smooth and creamy. Add 1¼ cups packed light brown

sugar; beat on medium-high until fluffy and combined. Beat in 1 room temperature large egg, on high speed until fully incorporated, scraping down sides and bottom of bowl as needed. Beat in 1 cup buttermilk,

2 tsp almond extract and 1½ tsp

red gel food coloring. (Mixture may look curdled.) On low speed, slowly

add dry ingredients, beating until combined.

Spoon 12 (1½-Tbsp) mounds of batter 3 inches apart onto each prepared baking sheet. Bake 12 minutes, switching and rotating sheets halfway through baking. Cool on baking sheets 2 minutes. Transfer to wire racks; cool completely.

Beat 1 cup (2 sticks) softened unsalted butter until smooth and creamy. Add 3 cups powdered sugar; beat until fluffy. Gradually beat in 3–4 Tbsp

heavy cream and 2 tsp peppermint extract, adding just enough cream to make a spreadable consistency. Spread filling evenly on flat side of half of cakes; top with remaining cakes. If desired, spread crushed peppermint

candy on a shallow plate. Roll whoopie pies in peppermint candy to coat sides. Makes 12.