Description
Delight in these Red Velvet Marshmallow Cream Whoopie Pies, featuring soft, pillowy red velvet cake cookies sandwiched with a sweet and fluffy marshmallow buttercream. Perfectly portioned and adorned with colorful sprinkles, these treats are as visually appealing as they are delicious, making them a standout dessert for any occasion.
Ingredients
Scale
CAKE COOKIES:
- 1 box Duncan Hines Red Velvet Cake Mix
- 2 eggs
- 7 Tbsp butter, melted
- 2 tsp vanilla extract
MARSHMALLOW BUTTERCREAM:
- 1/2 cup butter, room temperature
- 1 (7 oz) jar marshmallow whip
- 1 cup powdered sugar
- 2 tsp vanilla extract
GARNISH (optional):
- Wilton Jimmies in Blue sprinkles (2 tubes or any sprinkles of choice)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line two cookie sheets with parchment paper; set aside to prepare.
- Make Cake Cookies: In the bowl of a mixer, combine the red velvet cake mix, eggs, melted butter, and vanilla extract. Mix on low speed initially, then increase to medium, mixing for about 2 minutes, scraping down the sides and bottom of the bowl as needed to ensure an even batter.
- Scoop and Bake: Using a 1 1/2 tablespoon cookie scoop, portion the cookie batter onto the prepared sheets, spacing them 2 inches apart. Bake for 8 minutes or until the edges are set. Remove from oven and let cookies cool completely on the sheets.
- Prepare Marshmallow Buttercream: In a clean mixing bowl, cream the room temperature butter until light and fluffy. Add the marshmallow whip and continue mixing. Gradually add powdered sugar, one spoonful at a time, then add the vanilla extract. Mix until the buttercream is smooth and fully combined.
- Assemble Whoopie Pies: Pair up the cooled cookies by similar size. Pipe a generous amount of marshmallow buttercream onto one cookie from each pair, leaving a 1/4 inch border around the edge. Gently press the matching cookie on top, creating a sandwich. For garnish, spoon sprinkles around the edge of the buttercream or roll the edges in a shallow bowl filled with sprinkles to coat evenly. Repeat with all remaining cookies.
Notes
- These whoopie pies feature a light and fluffy red velvet cookie base with a sweet marshmallow buttercream filling.
- Sprinkles are optional but add a festive and colorful touch to the edges.
- Use a cookie scoop for uniform cookie sizes ensuring even baking and nice sandwich appearance.
- Allow cookies to cool thoroughly before assembling to prevent buttercream from melting.
- Store assembled whoopie pies in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 45mg
