Description
Delight in these Red Velvet Marshmallow Cream Whoopie Pies featuring pillowy red velvet cake cookies sandwiched with a soft, sweet marshmallow buttercream.
Ingredients
Scale
- 1 box Duncan Hines Red Velvet Cake Mix
- 2 eggs
- 7 Tbsp butter, melted
- 2 tsp vanilla extract
- 1/2 cup butter, room temperature
- 1 (7 oz) jar marshmallow creme (marshmallow whip)
- 1 cup powdered sugar
- 2 tsp vanilla extract
- Wilton Jimmies in Blue sprinkles (about 2 tubes) or any sprinkles of your choice
Instructions
- Preheat your oven to 375°F (190°C). Line two cookie sheets with parchment paper and set aside.
- In the bowl of a mixer, combine the red velvet cake mix, eggs, melted butter, and vanilla extract. Mix for about 2 minutes, scraping down the sides as needed.
- Using a 1 1/2 tablespoon cookie scoop, portion out the batter onto the prepared cookie sheets, spacing them about 2 inches apart. Bake for 8 minutes until edges are set but centers are still soft. Cool on a wire rack.
- In a clean mixing bowl, cream the room temperature butter until smooth and fluffy. Gradually add marshmallow creme and blend until incorporated. Add powdered sugar one spoonful at a time, mixing well after each addition. Stir in vanilla extract until creamy.
- Match up the cookies into pairs based on size and shape. Pipe or spoon marshmallow buttercream onto one cookie of each pair, leaving a 1/4 inch edge clear. Press the matched cookie on top to sandwich the filling.
- To garnish, spoon sprinkles around the edges or roll the edges of the whoopie pies in sprinkles to coat evenly.
Notes
- Ensure cookies are cooled completely before filling.
- Adjust sprinkle colors for different occasions.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg