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Red Velvet Whoopie Pies

Dish Size:
Lid-It®
print this recipe
February 4, 2013
Tara’s Tidbits®

Need an even faster filling for these cuties? Try marshmallow fluff or Cool Whip’s vanilla frosting.

What could be a truer treat than Red Velvet Whoopie Pies? These little goodies are just so fun, festive and yummy - and believe it or not, incredibly fast and easy to make. - Tara

 

Ingredients

Cookies:

  • 1 box red velvet cake mix

Sandwich Filling:

  • 1/2 cup butter, room temperature
  • 1 (8-ounce) package cream cheese, room temperature
  • 1 (1-pound) box confectioner's sugar
  • 1 teaspoon vanilla extract

Directions

  1. Follow the instructions on the cake mix box for making cookies. For consistently sized cookies, use a 1.5-inch small ice cream scooper when placing batter on a baking sheet or on a temp-tations® Lid-It®. Bake at the temperature noted on the box.
  2. To make sandwich filling, use a mixer to cream butter, cream cheese and vanilla. Gradually add sugar, and mix until smooth.
  3. To assemble, spoon a small amount of sandwich filling on the flat side of one cookie. Take the flat side of another cookie and press together.
  4. Decorate each whoopie pie by rolling edges in sprinkles or colored sugar crystals. Makes about 12 whoopie pies.
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