How to Make Red Velvet Whoopie Pies with Betty Crocker

http://bit.ly/BC_red_velvet_whoopie_pies Try our whoopie pies, large red velvet, cake-like sweet sandwiches with a fluffy white filling and a berry bonus! Yum. Cookies 1 box Betty Crocker® SuperMoist® devil’s food cake mix 1/2 cup water 1/2 cup vegetable oil 3 eggs 2 tablespoons red food color 1 box (4-serving size) chocolate instant pudding and pie filling…

How to Make Red Velvet Whoopie Pies with Betty Crocker




http://bit.ly/BC_red_velvet_whoopie_pies

Try our whoopie pies, large red velvet, cake-like sweet sandwiches with a fluffy white filling and a berry bonus! Yum.

Cookies
1 box Betty Crocker® SuperMoist® devil’s food cake mix
1/2 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons red food color
1 box (4-serving size) chocolate instant pudding and pie filling mix

Filling
1 cup butter or margarine, softened
2 cups marshmallow creme
1 1/2 cups powdered sugar
1 teaspoon vanilla

Topping
1/2 cup fresh blueberries
1/2 cup fresh raspberries

DIRECTIONS:
Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.

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.

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.

In 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.

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