They taste Amazing!
Red Velvet Whoopie Pies
I don’t know about you but I think anything made with the name Red Velvet has to be absolutely stunning in every way! First and foremost, one of my favorite colors is involved here and secondly velvet equates to being fit for royalty … add in the word cake at the end of Red Velvet and it makes me weak in my knees!
These little glorious Red Velvet Whoopie Pies are just shy of perfectionism, oh lawd are they ever, lol!
When I made them, I thought they would be so rich (and they are) and that they would last for a couple of days, HA …. oh no no no, how wrong was I … GONE, all gone in one day, I have to say they were a great hit with the family 🙂
They are so easy to make. My only tip that I would pass on is to make sure to use a cookie scoop or a couple of spoons for handling the dough, otherwise your hands will be a luverly shade of red. (Why yes, I am speaking out of experience!)
Brilliant to look at and even more amazing to eat, chewy and soft Red Velvet cookies stuffed with silky Cream Cheese Icing!
- 1 Box of Red Velvet Cake Mix
- 2 Eggs
- 1/3 cup Vegetable Oil (can substitute 6Tbls melted butter)
- 2 tsp Vanilla Extract
- 3/4 cup Powdered Sugar
- 4 oz Reduced Fat Cream Cheese, softened
- 1/4 cup (1/2 stick) Unsalted Butter, softened
- 1 tsp Vanilla Extract
- 3 cups Powdered Sugar
- Preheat oven to 375F. Line a baking sheet with parchment paper.
- In a large bowl, mix together with a mixer the Cake mix, 2 Eggs, Oil or Butter and Vanilla. Mix well.
- Place Powdered Sugar in a small bowl.
- With a 1 - 1 1/2 inch cookie scoop or with a couple of tablespoons, scoop 1 inch balls of dough and place in the Powdered Sugar and roll to coat.
- Place the coated balls on the parchment lined baking sheet at least 2 inches apart.
- Bake for about 8 - 11 minutes in the 375F preheated oven.
For the Icing:
- In a medium bowl mix the softened Cream Cheese, softened Butter and Vanilla together until well blended.
- Add in the Powdered Sugar 1 cup at a time until well incorporated and smooth. Set Aside until ready to use.
- Using an icing bag fitted with a "star" tip or plain tip, pipe icing onto half of the cookies. Carefully top with second cookie and enjoy.
Makes 9 Whoopie Pies or 18 cookies
Note: If you do not have an icing bag, you can use a ziplock sandwich bag, cutting a small hole in one corner of bag, then gently squeeze icing onto cookies as above.
Tip: You can also roll the sides of the assembled Whoopie Pies in granulated sugar, sprinkles of your choice or colored sugar used for cake decorating.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.