A previous version of this post was published in February 2013, in which we attempted to make two different red velvet whoopie pies. One was not good and the other was delicious. We wanted to share our experience making both, bad and good. Since the photos (circa 2013) were equally atrocious, we removed our old posts, updated the photos on recipe we liked the most, and consolidated it all right here.
Valentine’s Day is around the corner. Whether or not you’re a fan of the day, it gives us foodies a reason to make decadent desserts made of chocolate and in various shades of red. I haven’t made whoopie pies in a while, so I thought I would conjure up some for V-Day. Seeing as our Red Velvet Waffles were a huge hit, I thought I’d combine a few of these ideas into some delicious red velvet whoopie pies.
Making the Red Velvet Whoopie Pies
Both recipes used a box of Duncan Hines red velvet cake mix. One was a recipe right on the box. It was not great. The other one is take on Fatima’s cake cookies. It makes a softer cookie, like a Little Debbie, my favorite.
We used the same cream filling recipe as in the pumpkin whoopie pies. I kept going back and forth as to whether I should try a cream cheese based frosting – as it pairs so well with red velvet cake. But I chose to make the red velvet the star of this dessert, not the icing. The cookies may come out a tad dry if you’re not watching them bake, but the cream filling hides that. The filling is on the sweeter side, so you may want to reduce confectioner’s sugar a bit. And I may try a cream cheese filling next…
Red Velvet Whoopie Pies
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Loading...Ingredients
- Red Velvet Cookies
- 1 box Duncan Hines Red Velvet Cake Mix
- 2 Eggs
- 1/3 cup of oil
- Cream Filling
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 3/4 cup shortening
Instructions
Red Velvet Whoopie Pies
Heat your oven to 350 degrees.
Mix everything together. You should be able to roll a ball of the dough in your hand, like cookie dough. Too thin and it would be cake mix.
Roll out small balls of dough on a cookie sheet, and smash them down with the bottom of a glass cup so they are flat.
Place in the oven for about 8 minutes or until the bottoms are slightly golden brown. Every oven is different, so watch them at around 6 minutes.
Let them cool for a bit and then move the cookies to a wire rack.
Cream Filling
Beat egg white and mix with the milk until fluffy.
Add in 1 teaspoon vanilla and 1 cup of the confectioners’ sugar and beat until combined.
Beat in the shortening and the remaining cup of confectioners’ sugar until light and fluffy.
Liam helped me make the red velvet whoopie pies this time. He also helped me take some pictures.
