Big Al's Red Velvet Whoopie Pies

Moist red velvet whoopie pies made from 6 ingredients. Decorated in team spirit for your next tailgate party.

Total Time

1hr 30min

4.8

4 Ratings

Author: Buy This Cook That

Servings:

Ingredients

•

1 box
(15.25 oz)

Red Velvet Cake Mix

•

Eggland's Best Classic Eggs

•

1/2 cup

Vegetable Oil

•

1/2 cup

Water

•

4 cups

Powdered Confectioners Sugar

•

1 cup

Butter , room temperature

Cooking Instructions

Preheat oven to 400 degrees F (200 degrees C).

Line a baking sheet with parchment paper.

n a mixing bowl, combine the Red Velvet Cake Mix (1 box) , Eggland's Best Classic Eggs (3) , Vegetable Oil (1/2 cup) and Water (1/2 cup) with a hand mixer. Beat for about 3 minutes until the batter is smooth and creamy.

Using a spoon or scoop, measure even amounts of batter onto the parchment paper. Place them a couple of inches apart to allow for expansion during cooking.

Bake for 7-9 minutes.

Remove from the oven and let cool for 5 minutes. Transfer to a wire rack and cool completely. Repeat the process until all of the batter has been used. Use a new sheet of parchment paper with each batch.

While the cakes are baking, make the buttercream frosting. On high speed using a hand held mixer, cream the Butter (1 cup) until light and fluffy. Gradually add the Powdered Confectioners Sugar (4 cups) . Continue to mix for 5 minutes until smooth and fluffy.

Spoon the frosting into a decorating bag. Snip the end off, and swirl a layer of icing on the inside of a cake. Place another cake on top

Decorate the top of each whoopie pie as desired.

Author's Notes

Makes twelve 4-inch pies.

Nutrition Per Serving

CALORIES

539

FAT

30.8 g

PROTEIN

3.9 g

CARBS

63.5 g