Kitchen Roundtable

:rectnt red velvet whoopie pies :oed *PIC*

red velvet whoopie pies

these turned out to be quite delicious.
Ingredients:

cookie

1 box devilís food cake mix
1/2 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons red food color
1 box (4-serving size) chocolate instant pudding and pie filling mix

filling
8 ounce(s) cream cheese, at room temperature
1 cup(s) marshmallow cream, such as Fluff

Instructions:

Heat oven to 350įF. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.

In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets.

Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

While the cookies cool, using an electric mixer, beat the cream cheese until smooth.
Add the marshmallow cream and beat until fluffy, about 3 minutes.
Spread 1 level tablespoon of filling onto half of the cookies, then sandwich with the remaining cookies.
Serve immediately or refrigerate, in a single layer, covered,
for up to 5 days.
Bring to room temperature before serving.

makes 18 whoopie pies


I did not want huge ones so I used my #40 scoop which is 2 tablespoons.
nancyoTX

Messages In This Thread

:rectnt red velvet whoopie pies :oed *PIC*
They do look good, nancyo. *NM*
YUM!! *NM*
One question. Is the 18 yield for the smaller size which you made, or a larger size? *NM*
Re: One question. Is the 18 yield for the smaller size which you made, or a larger size?