Red Velvet Whoopie Pies

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I’m not sure what it is about the holidays and red velvet, but they just seem to go together.  No holiday celebration is complete without my Mom’s red velvet cake with that yummy cream cheese icing and pecans.  This is a fun little spin on red velvet that uses a cake mix.  And let’s be honest, who doesn’t want a little shortcut around the holidays… right??  You can also use a devil’s food cake mix for a more traditional whoopie pie.

Ingredients

  • 1 – 18.25 ox box of red velvet cake mix
  • 3 eggs
  • 1/2 cup water
  • 1/2 cup oil
  • 1 cup vegetable shortening
  • 1 1/2 cups powdered sugar
  • 2 cups marshmallow fluff
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Instructions

  1. In large bowl, combine cake mix, eggs, water and oil.  Mix well.
  2. Scoop out onto a parchment lined baking sheet in equal portions.  Spread batter with the back of a spoon into a circle.
  3. Bake at 400 degrees F for 8 to 10 minutes, or until batter is fully set.  Remove from oven and cool.
  4. In another bowl, combine shortening, powdered sugar, marshmallow fluff, and vanilla and almond extracts with a mixer until combined.
  5. Remove cakes from parchment and try to match them with another one that is similar in size.
  6. Spoon or pipe filling mixture onto one side of cake, sandwich and enjoy!  You can also roll them in something fun like crushed candy canes or mini chocolate chips for color and variation.

Red Velvet Whoopie Pies

Rating: 51

Prep Time: 25 minutes

Cook Time: 10 minutes

Total Time: 35 minutes

Red Velvet Whoopie Pies

Ingredients

  • 1 – 18.25 ox box of red velvet cake mix
  • 3 eggs
  • 1/2 cup water
  • 1/2 cup oil
  • 1 cup vegetable shortening
  • 1 1/2 cups powdered sugar
  • 2 cups marshmallow fluff
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Instructions

In large bowl, combine cake mix, eggs, water and oil. Mix well.

Scoop out onto a parchment lined baking sheet in equal portions. Spread batter with the back of a spoon into a circle.

Bake at 400 degrees F for 8 to 10 minutes, or until batter is fully set. Remove from oven and cool.

In another bowl, combine shortening, powdered sugar, marshmallow fluff, and vanilla and almond extracts with a mixer until combined.

Remove cakes from parchment and try to match them with another one that is similar in size.

Spoon or pipe filling mixture onto one side of cake, sandwich and enjoy! You can also roll them in something fun like crushed candy canes or mini chocolate chips for color and variation.

http://southernbite.com/2011/12/08/red-velvet-whoopie-pies/

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Comments

  1. Looks delish! Definitely going to try this recipe. Love me some marshmallow cream!

    Just noticed the picture above of you & your family. Very nice picture! Y’all look like the perfect family!

    Merry Christmas, Stacey, to you & yours! Thanks for all your inspiring stories & wonderful “down home” recipes!

  2. I love red velvet cake! I have got to make these! They look delicious! Thank you so much for another great recipe!

  3. These look so yummy! My oldest daughter loves red velvet cake but not crazy about the cream cheese icing so this should be a nice alternative for her. Plus as a whoopie pie they should be fun to eat too! Thanks for sharing and have a great day!

  4. Hello, something is wrong here. How are you going to eat the shortening without cooking it? I bake a lot and never do it like that.

    • Hi Pina! No, this is correct. In fact, many icing recipes use vegetable shortening in the recipe. If you have a concern, you can use unsalted butter in place of the shortening, but the filling will end up softer.

  5. Sounds great! I hope you meant Marshmallow Creme as I could not find Marshmallow fluff!!!!

  6. Sarah Beverly says:

    I made these and am going to give them for a cookie swap. My only problem is how do you get them to be a consistent size? Also, how do you store them? I can’t wait to give them to my friends.

    • The best way to keep them consistent is use a cookie scoop or something that can keep the portion the same. I usually just store my in an airtight container in the refrigerator.

  7. I’m making these right now with my 2 kiddos and they are turning out wonderfully! Thank you so much for the recipe! :)

  8. Mallory P. says:

    This may be a dumb question (and hopefully not a redundant one)– when you’re scooping the batter onto the cookie sheet, should the scoops be smaller than the intended post-baked size, or about the same? I just have a vision in my head of making them the size I want them to be after they’re baked and ending up with monster whoopie pies. Which might not be bad!

    • Ha! No dumb questions and you’re right, the bigger might be better. But, they will spread out some. So you’ll need to make them slightly smaller than you want them to be in the end.

      • Mallory P. says:

        Perfect! Will report back. Thank you!

        • Just made about a dozen of these and they were a huge success! The only thing I noticed that was amiss was the almond extract isn’t mentioned on the printed version of the recipe so I forgot all about it. But in all honesty I forgot to add the vanilla extract too, so the whole thing just resulted in me prying the pies apart, dipping my finger into the vanilla and swirling it into the already-iced pies… a weird and uncomfortable technique but it worked well enough for me. I’ll definitely be making these again!

  9. Sarah Boothe says:

    These look great. I am going to make them for the love of my life for Valentine’s Day. I am going to leave off the crushed peppermint and see if I can find anything with a Valentine Motif. I will definitely use the mini chocolate chips.

  10. I’m sorry but that filling is gross with the vegetable shortening. It leaves an after taste and feels weird on the tongue. Make the filling with butter. But the cookies are great!

    • Karen, I’m sorry you don’t like the filling. Did you try it in the cake or just by itself? I’ve never had complaints about it before, but you are certainly welcome to use butter. It will work just about the same.

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