To make this day more special, I am sharing below a simple and easy recipe for a Red Velvet Whoopie Pie which you can add onto your menu as a dessert, as well as some free printables-cupcake toppers, cupcake wrappers, tent cards, and star and flag decorations for your table.
Red Velvet Whoopie Pies (9 servings)
I have included two types of filling- marshmallow and cream cheese. They are both good, you may choose whichever filling you fancy!
1 box Betty Crocker™ SuperMoist™ devil’s food cake mix
½ cup water
½ cup vegetable oil
2 tablespoons red food color
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 cup butter or margarine, softened
2 cups marshmallow creme
1 ½ cups powdered sugar
1 teaspoon vanilla
Cream Cheese Filling
1 8oz pk of cream cheese
1/3 c butter (both at room temp)
2 c powdered sugar
1 t of vanilla. Beat all ingredients until smooth
½ cup fresh blueberries
½ cup fresh raspberries
1 Heat oven to 350°F. Line cookie sheets with cooking 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 cookie sheets.
3 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.
4 In a large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.