As promised, here's the recipe for the Red Velvet Whoopie Pies.
Now, don't go kidding yourselves: these are NOT a healthy food option.
As I'm typing this, a news headline pops up that says, "Obesity is killing America."
Yes, today I'm helping it.
I really wish this was at least a recipe "from scratch".
Does it count as being "sneaky" if it's all from boxed mixes?
If you can recreate this recipe from scratch, I'll give you a big kiss.
That would make me feel somewhat better throwing out this rich dessert recipe!
But...with no further adieu, here you go:
(don't forget to eat your vegetables first!)
Red Velvet Whoopie Pies
1 box Betty Crocker® SuperMoist® Devil’s Food cake mix
3/4 cup water
1/2 cup vegetable oil
2 tablespoons red food color (*I use Spectrum Food Gel--it has no funny after taste and it a great brand to work with. I would not use this much of Wilton's brand--it does add a bad after taste.)
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup butter or margarine, softened
2 cups marshmallow creme (that's 2 small jars)
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
- Heat oven to 350° F. Line cookie sheets with 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 parchment-lined cookie sheets.
- Bake 12 to 15 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with another cookie and serve!