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Red Velvet Whoopie Pies (#1)

Valentine’s Day is a week away!  Whether you’re a fan of the holiday or not, it gives us foodies a reason to make decadent desserts with chocolate and in various shades of red.  I haven’t made whoopie pies in a while, so I thought I would conjure up some for V-Day.  Seeing as our Red Velvet Waffles were a huge hit, I thought I’d combine a few of these ideas into some delicious red velvet whoopie pies.

We used the same icing recipe as in the pumpkin whoopie pies.  I kept going back and forth as to whether I should try a cream cheese based icing – as it pairs so well with red velvet cake.  But I chose to make the red velvet the star of this dessert, not the icing.  The icing we made paired so well with both whoopie pies.

Photo Feb 03, 7 06 03 PM

We made 2 different sets of red velvet whoopie pies.  The first was from a Duncan Hines recipe.  The second, we adapted from Fatima’s famous cake cookies.  The results: a harder, crunchier sandwich, and a soft and moist sandwich (think Little Debbie).  Both equally delicious.

We debated making the cake cookies first, but wanted to try something different.  Below is the Duncan Hines “crunchier” red velvet whoopie pie recipe.

Red Velvet Whoopie Pies

  • 1 box Duncan Hines Red Velvet Cake Mix
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup butter


  1. Melt butter; set aside to cool. Place cake mix, egg, cooled butter and vanilla in large mixing bowl. Mix by hand until well blended and dough is formed.
  2. Form dough into a smooth 12-inch log on wax paper or parchment making sure it is even in thickness end to end. Wrap in wax paper; seal in plastic wrap. Refrigerate 1 hour or overnight.
  3. Preheat oven to 350°F. Lightly grease baking sheets. Unwrap dough log and set on wax paper. Using a sharp knife, cut into 48 slices about 1/4- inch thick. Place on cool baking sheets about 2 inches apart.
  4. Bake, 1 sheet at a time, in center of oven for 10 to 12 minutes or until set. Cool 1 minute. Transfer to wire rack to cool completely.

Photo Feb 04, 9 48 49 PM

Frosting Ingredients:

  • 1 egg white
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 2 cups confectioners’ sugar
  • 3/4 cup shortening

Frosting Directions:

  1. Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners’ sugar. Mix well then beat in the shortening and the remaining cup of confectioners’ sugar. Beat until light and fluffy.
  • Brittany
    February 7, 2013 at 10:04 AM

    These are SO good!! Great job Brian and Fatima 🙂

    • 2 Broke Cooks
      February 7, 2013 at 10:10 AM

      Thank you! The ones you’re eating will be posted tomorrow 😉

      We made two kinds!