Red Velvet Whoopie Pies from a Cake Mix

Posted in Uncategorized by

I absolutely love all the baking that goes on around the holidays. Remember these and these? Well, on Christmas Eve I was in charge of bringing a dessert to my in-law’s house. I thought I’d make Pignoli Cookies like a good Italian daughterin-law. But, one batch of Pignoli batter only makes about 2 dozen cookies, so I wanted to make something else. I’ve always wanted to make whoopie pies. They’re touted as being like cupcakes (which I happen to LOVE even more than cookies) but there’s a better icing-to-cake ratio. YUM!  If you know me and my baking by now, you know I love to check out a dozen different recipes for the same thing and then take bits and pieces of each one to create the perfect recipe. The whoopie pies were no different. I wanted to make red velvet ones because they’re red and I thought it would be cute for Christmas, and I wanted to start with a cake mix to make the whole thing a bit easier. I knew I’d do a homemade frosting though, to give it that “real” feel. So, here’s my awesome Red Velvet Whoopie Pies from a Cake Mix  <!– /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;}

1 cake mix
3 eggs
1/2 cup of water
1/2 cup of vegetable oil
Preheat oven to 400 degrees.


In a mixer, combine cake mix, eggs, water and oil.  Beat together for approx. 2 minutes.


On a parchment paper lined baking sheet, scoop out batter into round mounds.  I used a teaspoon and heaped my scoops.  Use the back of a spoon to round out scoops of batter into perfect circles.

Bake for 7 minutes.  Cool completely.

Icing1 stick of butter, softened8 oz of cream cheese, softened2 1/2 cups confectioners sugar1 teaspoon vanilla extract  <!– /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;}

 For the icing, in your KitchenAid mixer with the paddle attachment, whip together butter and sugar (start with 2 1/2 cups of powdered sugar, then add more if necessary for thickness).  Whip for about 5 minutes until light and fluffy.  Scoop into a ziptop bag with the corner cut off to a 1/2 inch opening.
<!– /* Font Definitions */ @font-face {font-family:Cambria; panose-1:2 4 5 3 5 4 6 3 2 4; mso-font-charset:0; mso-generic-font-family:auto; mso-font-pitch:variable; mso-font-signature:3 0 0 0 1 0;} /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-ascii-font-family:Cambria; mso-ascii-theme-font:minor-latin; mso-fareast-font-family:Cambria; mso-fareast-theme-font:minor-latin; mso-hansi-font-family:Cambria; mso-hansi-theme-font:minor-latin; mso-bidi-font-family:"Times New Roman"; mso-bidi-theme-font:minor-bidi;} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;}
To fill, pipe icing onto the bottom cookie (wrong side up), then top with another cookie (right side up). Be generous with the frosting! It makes all the difference.

Print Friendly
12-28-12
Previous Post Next Post

Leave a Reply

You may also like