Red Velvet Whoopie Pies
Minutes Prep Time: 20
Minutes Total Time: 45
Servings: 18
Difficulty: easy
Minutes Prep Time: 20
Minutes Total Time: 45
Servings: 18
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature Red Velvet Cake Mix
1/2 cup melted butter
2 eggs
1/2 cup cream cheese, softened
1 cup Duncan Hines® Whipped Fluffy White Frosting
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 47 mg | 5% |
Carbohydrate | 19 g | 6% |
Cholesterol | 41 mg | 14% |
Total Fat | 11 g | 16% |
Iron | 1 mg | 7% |
Calories | 175 kcal | 9% |
Sodium | 169 mg | 7% |
Protein | 2 g | 4% |
Saturated Fat | 6 g | 28% |
Sugars | 11 g | 1% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray baking sheet with cooking spray.
Beat cake mix, butter and eggs in a medium bowl with an electric mixer until completely smooth.
Form dough into balls, about 1 tablespoon each. Place on baking sheet 2 inches apart. Bake 10 to 12 minutes. Let cool 2 minutes before removing to a cooling rack to cool completely.
FILLING: Blend softened cream cheese and frosting in a large bowl with an electric mixer on medium speed until smooth and fluffy.
Spread about 1 heaping tablespoon filling on the bottom side of a cookie and press the bottom of a second cookie on top to form a sandwich. Repeat with remaining red velvet cookies.
Use a cookie scoop for evenly sized cookies and a pastry bag to pipe filling onto cookies.
Red Velvet Whoopie Pies