Prep 50 mins
Cook 15 mins
Recipe is from Pillsbury website.
Make and share this Red Velvet Whoopie Pies recipe from Food.com.
- 1 devil's food cake mix
- 3⁄4 cup water
- 1⁄2 cup vegetable oil
- 3 eggs
- 2 tablespoons red food coloring
- 1 (3 1/2 ounce) box chocolate instant pudding, and pie filling mix
- 1 cup butter or 1 cup margarine, softened
- 2 cups marshmallow creme
- 1 1⁄2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1⁄2 cup fresh blueberries
- 1⁄2 cup fresh raspberry
- 1.Heat oven to 350°F Line cookie sheets with parchment paper or lightly spray with cooking spray.
- 2. 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.
- 3. 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.
- 4. 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 blueberries, raspberries and second cookie, bottom side down.
Oh, these are wonderful!! Soft and messy, with tender cookies and plenty of fluffy filling, just as a good whoopie pie should be. I apologize for the photos, I needed to wrap them so the berries in the middle didn't keep oozing out the sides, and plastic-wrapped food just doesn't photograph well. Oh, and the berries are surprisingly good in these (I used blackberries instead of raspberries because that's what I had on hand). I wasn't sure how I would feel about having them in there, but the little shot of tart juicy berry in the midst of the sweet filling was very nice (a sentiment backed up by my coworkers who tried them). My pies didn't turn out as "red velvety" as I'd hoped, but that's purely my fault -- I couldn't find my liquid food coloring (the type typically called for in red velvet recipes), so I added a lesser amount of Wilton concentrated gel coloring. The batter looked pretty red after I mixed in three glops of the gel, so I didn't add any more. Unfortunately, it wasn't red enough to hold up it's color after baking. No matter, though, since it was purely aesthetic and had no bearing on the flavor. Typically when I make whoopie pies (which is fairly often), I double the filling recipe because I like lots of filling, but that wasn't needed here. With the recipe made as written and scooped with a #20 cookie scoop, I ended up with 11 generously-filled whoopie pies. I actually had enough filling left over for maybe another 2 or 3 pies, but I had run out of cookies to fill. I guess I'll just have to find something else to do with the leftovers (dip for teddy grahams, perhaps?). Thanks for posting, I will definitely be using this recipe again! Made for PAC Spring 2011 (reposted to thwart the star-removal fairy, lol)