Red Velvet Whoopie Pies

 

Red Velvet Cake is one of those cakes that you can't help but love. These delicious whoopie pies are a cross between a delicious cookie and a cupcake. I love to make desserts from scratch, but there are those times when you want something quick and easy to satisfy your sweet tooth. This is the perfect recipe! The scrumptious cream cheese frosting is made from scratch and the cookie batter starts with a red velvet cake mix.

These are so good with a big glass of milk

Can you see all of that delicious cream cheese icing?

Moist? mmmm....you betcha

Are you ready?

Cookie Ingredients

• 1 (18.25 ounce) box red velvet cake mix
• 2 eggs, lightly beaten
• 1/2 cup vegetable oil
• 1 tablespoon vanilla

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted

Directions:
Preheat the oven to 375˚ F.

 Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.
3. Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. 

 For the Frosting:

 beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

Spread frosting onto the flat-sided cookie of each pair, leaving the edges clear.  Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges.  To store, refrigerate in an airtight container.