Is there anything more luxurious than red velvet cake? These mini red velvet whoopie pies are little bites of happiness. They are creamy, velvety and the sweetest little cookie. These red velvet cake mix whoopie pie cookies with cream cheese frosting are perfect for a tea party, Valentine's day or just a quiet night of indulgence at home.
The easiest way to make these perfect little circles is to enlist the help of your favorite shot glass. You can absolutely make these larger, but the minatureness of the shot glass makes the cutest little cookies.
Red Velvet Cake Mix Whoopie Pie Cookies Ingredients:
1 Box Red Velvet Cake Mix
2 Eggs, beaten
1 Stick Butter, melted
4 oz (half of 8-oz package) Cream Cheese, softened
1/4 cup Butter, softened
1/2 tsp Vanilla
1 1/4 cup Powdered Sugar
Red Velvet Cake Mix Whoopie Pie Cookies Method:
1. Preheat oven to 350F. Line a baking sheet with parchment.
2. Mix Cake Mix, melted Butter and Eggs. Spread batter across cookie sheet in a single layer.
3. Bake 10-12 minutes at 350F.
4. Allow cookies to cool. Once cooled use a shot glass (or small round cookie cutter) to cut out cookies.
5. Using a mixer, beat Cream Cheese, Butter, Vanilla and Powdered Sugar. Pour Filling into a piping bag or ziploc bag with the tip cut off.
6. Frost one cookie and top with another cookie to make little mini whoopie pie cookies.
What is the difference between chocolate and red velvet cake?
Despite what you’ve heard, there’s more difference between red velvet and chocolate cake besides red food coloring. At the core, the major difference in addition to red food coloring is the addition of buttermilk and vinegar. Adding these ingredients does a couple of things. First, a chemical reaction takes place between all the ingredients (mostly the cocoa, food coloring, buttermilk and vinegar) causing that deep, recognizable red (almost maroonish) color. Secondly, something magical (really…scientific) happens with the addition of buttermilk and vinegar; these two work together to change the texture of the cake because it softens the flour. This is why red velvet cake feels smoother than regular chocolate cake.
What makes red velvet cake different?
We’ve established that there is a major difference between red velvet cake and regular chocolate cake. If anyone says the only difference is the red food coloring, they’ve never truly had red velvet cake. Aside from the color, the main difference is the texture. Undoubtedly, red velvet cake is more refined. This is why it was a premier cake used in upscale hotels for years. It was the cake of the gods, the cake of the aristocrat. Another reason it is slightly different (rather than the simple addition of buttermilk and vinegar) is red velvet cake typically has less cocoa powder. This is probably why red velvet cake isn’t as chocolaty as your normal chocolate cake.
What flavor is red velvet?
On its own without any cream cheese frosting or any kind of frosting for that matter, red velvet cake taste kind of like a really mellowed down version of chocolate cake. In fact, you’d be surprised how many people don’t even recognized cocoa flavoring, especially when adding cream cheese frosting. You already add less cocoa to red velvet cake, but vinegar and buttermilk chemically reacting to the cocoa and flour on top of influencing and changing the texture also change the flavor of the cocoa in the cake.
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