I love holidays – any holiday, I’m not picky. One of my favorite things to do is to give friends and family sweet treats, and holidays are the perfect excuse to put together delicious gifts. This Valentine’s Day I’ve got a few things in mind to give my “sweets.” Sorry friends and family, I’m about to spoil your Valentine’s Day surprise.
One of the treats I’m putting together are these super simple Red Velvet Whoopie Pies, made from a cake mix! Yes, that’s right, cake mix. Whoopie pies are fantastic. They are a delicious cross between a cake and cookie, and easier to eat than a cupcake. They are my new favorite thing. (I say that far too often, I’m a mind-changer, what can I say?)
I came up with this recipe after LOTS of trial and error. The mistakes were delicious though. 🙂 I wanted this recipe to be quick and easy, soft but not too delicate, and nearly foolproof. A cake mix lends itself perfectly to my three criteria. I hope you think so too!
Red Velvet Whoopie Pies (Print Me!)
Yields: 24 pies
- 1 box german chocolate cake mix
- 1/2 cup sour cream
- 1/2 cup canola oil
- 3 eggs
- 1 oz. red food color
Preheat your oven to 350 degrees.
Combine all of the ingredients above and mix until smooth, about 2-3 minutes. Line your baking sheet(s) with parchment paper. DO NOT SKIP THIS STEP. Using a small ice cream scoop or tablespoon, drop a spoonful on to parchment lined sheet, spacing them about 2″ apart.
Bake at 350 for 8-10 minutes until the edges are set, but the middle should still be soft. To test: lightly tap your finger on cookie, it should spring back up.
While the cookies are cooling, make your icing.
- 1 block cream cheese
- 1 stick unsalted butter
- 1 tsp. vanilla
- 3 1/2 cups powdered sugar
Beat your cream cheese and butter together until light and fluffy. Add 1 tsp. vanilla. Add 1/2 of your powdered sugar, mix until smooth. Add the remaining 1/2 of your powdered sugar, mix until completely smooth. Be sure to scrape down the sides of your bowl.
Once your cookies are cooled, add cream cheese icing to a piping bag, or large Ziploc bag. If using the Ziploc method, add your icing and then cut one of the bottom corners so that you have a 1/4 – 1/2″ opening.
Pipe the icing in a circular motion until your entire cookie is covered. Now go ahead and cover that thing up, no topless whoopie pies here!
Once you have all your pies assembled, pop ’em in the fridge to set. 30 minutes should do the trick. Go ahead and serve, or cover and keep stored in the refrigerator.
I like to give my treats a little special packaging. Find my label template here.
A sweet treat to share with your “sweets.”