Red Velvet Marshmallow Cream Whoopie Pies
Red Velvet Marshmallow Cream Whoopie Pies. Pillowy red velvet cake sandwiching soft, sweet marshmallowing buttercream!!
Ingredients
- 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 temp
- 1 - 7 oz jar of marshmallow whip
- 1 cup powdered sugar
- 2 tsp vanilla extract
- GARNISH optional but everyone loves sprinkles:
- Wilton Jimmies in Blue they come in a tube I needed 2 tubes with some left over or any sprinkles you wish
Instructions
- Pre-heat oven to 375 degrees F
- Line two cookie sheets with parchment, set aside.
- CAKE COOKIES:
- Place all ingredients in the bowl of mixer.
- Start mixing on low and work your way up to medium speed.
- Mix for about 2 minutes. Scraping down sides and bottom of bowl as needed.
- Scoop out cookies onto cookie sheets, spacing 2 inches apart. I used a 1 1/2 Tbsp sized cookie scoop for this so they would be as uniform.
- Bake for 8 minutes or until edges are set.
- Let cool completely.
- MARSHMALLOW BUTTERCREAM:
- In bowl of mixer begin by creaming the butter.
- Add in the marshmallow cream, continue mixing.
- Add in the powdered sugar one spoonful at a time.
- Add in the vanilla.
- Mix until completely combined.
- ASSEMBLY:
- Match up your cookie pairs.
- Pipe buttercream onto one cookie of each pair leaving a 1/4 inch edge.
- Gently press the top cookie on top of the buttercream to make a sandwich.
- Spoon sprinkles around the edges or pour sprinkles into a shallow bowl and roll the edge of the cookie in the sprinkles. I used both techniques, spooning helps fill in any spots rolling missed.
- Set aside, repeat with remaining cookies.
Notes
1. When scooping out cookie batter and putting on tray batter will not be runny but will not be stiff, do the best you can to make a uniform shape/size. You may need to use a spoon to help the batter release from the scoop.
2. If making the cake cookies the night before, let cool and then store in airtight container or wrap in plastic wrap to keep fresh.
3. Marshmallow buttercream is soft, it will hold its shape but if your kitchen is slightly warmer (like mine was) it may start to ooze from the sides of the whoopie pies. Just place them on a cookie sheet in the refrigerator to firm up or until ready to serve.
2. If making the cake cookies the night before, let cool and then store in airtight container or wrap in plastic wrap to keep fresh.
3. Marshmallow buttercream is soft, it will hold its shape but if your kitchen is slightly warmer (like mine was) it may start to ooze from the sides of the whoopie pies. Just place them on a cookie sheet in the refrigerator to firm up or until ready to serve.
Tried this recipe?Let us know how it was!