A Twist to Whoopie Pies- Red Velvet Cake Cookies with Cream Cheese Frosting

Red Velvet Whoopie Pies
Whoopie Pies have been around since around 1920. The origin of the name is said to come from the pie being packed in a farmers lunch pale, once he realized the treat his wife had packed, his initial reaction was “whoopie.” A whoopie pie is essentially a cake based round cookie or cake with a cream filled center. Baking and working with the cake style of whoopie pies can be a bit difficult as you can easily overcook them and they end up dry. They are also more difficult to handle when adding the creamy center. This recipe uses a red velvet cake-mix cookie recipe.
Ingredients Red Velvet Whoopie Pie

Ingredients:

Red Velvet Cake Mix
2 Eggs
1/3 Cup Oil

Cream Cheese Filling:
1 Stick of butter
4oz of cream cheese
1 tspn vanilla
2 Cups of powdered sugar

Step 1: In a large bowl mix the Red Velvet cake mix (or you can use chocolate) with 2 eggs, 1/3 cup of oil (canola or veg), and 1 teaspoon of vanilla. Place in refrigerator for 20-30 min or how ever long it takes for the mixture to get thick enough to roll into a balls. Preheat oven 350 degrees.

Step 2: Once the batter is cooled, roll into 1 inch balls (I use a 2-TBS cookie scoop). place the balls into a bowl filled with powdered sugar or regular sugar and coat the outside. Place 2 inches apart on an ungreased cookie sheet. Put in oven and bake 10-14 minutes until you can insert a toothpick in the center and it comes out clean. It is always best to undercook and be able to put it back in the over than to overcook and have crunchy cookies.

Fridge prep whoopee pie

Step 3: While the cookies are baking: Mix 4oz. of cream cheese with 4 oz. of butter and 1 teaspoon of vanilla. Cream that together and add 2 cups of powdered sugar. Mix until creamy. Place the icing in a ziplock bag. Sit to the side and wait for cookies to finish baking and cool.

Once the cookies have cooled, start matching up the cookies by size. Cut a small corner off the corner of the ziplock bag. Start filling the cookie from the inside and swirl around until you have filled the entire cookie. Cover with the top cookie and place in the fridge so the filling can set up. Once the filling is set up you can stack them or place them in a bag. But before they are cooled, the cream will easily be smashed.
Icing Red velvet whoopee pie

This recipe makes about 10-12 whoopie pies. If you double the cookie recipe, you don’t need to double the creamy filling recipe. There will be some of the cream cheese icing left over.

ENJOY!
Shannon

 

Red Velvet Whoopie pie

Comments

  1. Jordan Hartmann says

    I made these for a co-worker’s birthday this week. Very delicious and everyone loved them. Two comments though, it says to add vanilla to the red velvet cake but it doesn’t list it in the ingredients so I wasn’t sure if it was a typo. Also, I think the icing recipe should be halved. I double the cookies and still had soo much icing leftover. I also used a 1 tbsp size for the cookies so that may have lead to less frosting used.

    • Jamie says

      Thanks Jordan! It was a typo and thanks for catching i will have Shannon correct it. I am glad they liked them ! Thanks for reading!

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