Mini Red Velvet Whoopie Pies

Details

Time
2 hours 30 minutes
Skill Level
Beginner
Yields
48 filled cookies

This mini red velvet whoopie pie recipe starts with the pre-packaged cake mix of your choice. Once you've made your mini sandwich cakes, you can fill them with plenty of sweet cream filling.

Ingredients & Directions

Prep Time
40 minutes
Bake Time
7 minutes
Cool Time
30 minutes

Ingredients

  • 1 package

    white cake mix (16.25 oz)

  • 1/3 cup

    HERSHEY'S Cocoa

  • 1/2 cup

    water

  • 1/2 cup

    vegetable oil

  • 3

    eggs

  • 1 Tbsps

    red food color

  • Vanilla Creme Filling

  • 1/2 cup

    butter or margarine, softened

  • 1/2 cup

    CRISCO All-Vegetable Shortening

  • 2 cups

    marshmallow creme

  • 2-1/2 cups

    powdered sugar

  • 1 Tbsp

    McCORMICK Vanilla Extract

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

oven
oven
pan
cookie sheets
paper
parchment paper
mixing bowl
mixing bowl
mixer
mixer
measuring cup
measuring cups
rubber scraper
rubber scraper
wire rack
wire rack
1

Heat oven to 350°F. Line cookie sheets with parchment paper.

2

Combine cake mix, cocoa, water, oil, eggs and red food color. Drop by heaping teaspoons onto prepared cookie sheet.

3

Bake 7 to 9 minutes or until wooden pick inserted in centers comes out clean. Immediately transfer parchment paper with cakes onto wire rack. Cool completely. Prepare Vanilla Creme Filling or Chocolate Creme Filling. Place 2 cakes, flat sides together with about 2 teaspoons filling. Maked about 4 dozen filled cakes.

Vanilla Creme Filling:

Beat butter and shortening in medium bowl until creamy. Gradually add marshmallow creme, beating well. Gradually beat in powdered sugar and vanilla, beating well. About 3 cups filling.

Chocolate Creme Filling: 

Add 1/2 cup HERSHEY'S Cocoa and decrease powdered sugar to 2 cups.

 

 

Additional questions?