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
-
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 THIS RECIPE?
Step-By-Step Directions
Heat oven to 350°F. Line cookie sheets with parchment paper.
Combine cake mix, cocoa, water, oil, eggs and red food color. Drop by heaping teaspoons onto prepared cookie sheet.
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.
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Nutrition FactsServings Per Container 48 servingsServing size 1 filled cookie (31g)Amount per servingCalories140% Daily Value*Total Fat 7g 9%Saturated Fat 2.5g 13%Trans Fat 0gCholesterol 20mg 7%Sodium 100mg 4%Total Carbohydrates 18g 7%Dietary Fiber 0g 0%Total Sugars 13gIncludes 13g Added Sugar 26%Protein 1gVitamin D 0 0%Calcium 2mg 0%Iron 0mg 0%Potassium 1mg 0%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
