1 package Red Velvet Cake mix
Eggs, Vegetable oil, and Water (Refer to your package’s instructions for exact ingredient measurements.) Tip: Play with the flavors in your cake batter to create a medley of pies. For a different taste, use Devil’s Food Cake mix, then add 2 tablespoons peppermint extract for bright, minty flavor that’s perfect in winter.
Preheat oven and prepare the cake batter following your package’s instructions. Spoon 1/4-cup amounts of the cake batter onto a greased baking sheet, leaving at least 2 inches between each. For heart-shaped pies, pour the batter into well-greased mini heart-shaped cake pans. Place in oven and bake according to package instructions, until tops are puffed and spring back when touched. Let cool, then top half of your cakes with cream filling (see recipe below). Top with second cake to create sandwiches.Tip: If you don’t have a heart-shaped cake pan available, you can use a heart-shaped cookie cutter once the pies are baked and cooled.
CREAM FILLING INGREDIENTS:
1/2 cup vegetable shortening
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
4 cups confectioners’ sugar
2 tablespoons milk, half-and-half or heavy cream
In a large bowl, beat together shortening, butter and vanilla extract on medium-high speed until smooth. Pour in sugar, 1 cup at a time, mixing on low-medium speed until well combined. Turn mixer to high, then add milk or cream and whip until light and fluffy.
Place approximately 2 tablespoons of filling onto each cake using a spoon, or use your own piping bag. Decoration Ideas - Make your Whoopie Pies one-of-a-kind with a pretty finishing touch. Sprinkle pretty embellishments along the frosted edges of your treats. Try using:
Milk, dark or white chocolate chips