Red Velvet Whoopie Pies (#2)

Red Velvet Whoopi Pie

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.  Both equally delicious.

Here’s the second version of our red velvet whoopie pies.  I think this version is my favorite.  Although the ones posted yesterday were really good, I like the cake cookies better.  They remind me of the Little Debbie oatmeal cream pies.

Photo Feb 06, 8 35 18 PM

Red Velvet Whoopie Pies

  • 1 box Duncan Hines Red Velvet Cake Mix
  • 2 Eggs
  • 1/3 cup of oil (just a hair less)


  1. Heat your oven to 350 degrees.
  2. Mix everything together.  You should be able to roll a ball of the dough in your hand, like cookie dough.  Too thin and it would be cake mix.
  3. Roll out small balls of dough on a cookie sheet, and smash them down with the bottom of a glass cup so they are flat.
  4. Place in the oven for about 8 mins or until the bottoms are slightly golden brown.
  5. Let them cool for a bit, and then move them to a wire rack.


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


  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.

Photo Feb 06, 8 46 33 PM

Photo Feb 06, 9 46 59 PM