There’s no doubt that I come from the Sandra Lee school of cooking as opposed to the Ina Garten school. Since I’ve got that little thing called a day job, I don’t have as much time as I’d like to create things from scratch. Sometimes I
want need to take a few shortcuts. So when I made red velvet whoopie pies yesterday, that’s exactly what I did.
If you’re up for making these from scratch, there are some great recipes out there. If you’re up for using a box of cake mix like me, then this is the place for you.
Ingredients for the red velvet whoopie pies:
1 box red velvet cake mix
1/2 cup water
1/2 cup oil
(all of which are listed on the cake mix box)
For the Filling
1 1/2 sticks unsalted butter, softened
1 1/3 cups Marshmallow Fluff (marshmallow creme)
3/4 cup powdered sugar
2 oz. cream cheese, softened
1 1/2 tsp. vanilla
1/4 tsp. salt
Preheat oven to 400 degrees
Line cookie sheet with parchment paper
In mixing bowl beat all pie ingredients on medium low speed until well combined
Drop by 2 tablespoonfuls onto cookie sheets, about 2 inches apart
Bake 8-10 minutes, until puffed and toothpick, fork, sharp pointy object inserted in center comes out clean
Cool on rack until completely cool
In a mixing bowl, add butter, marshmallow fluff, powdered sugar, cream cheese, vanilla, and salt…
Beat until smooth
Put 1/2 of pies, flat side up, on a cool baking sheet
Drop about 1 1/2 tbsp. filling in the center of each
Top with remaining pies, rounded side up and press gently so filling spreads to the edges.
Keep chilled until ready to serve.