Let’s be honest, when it comes to instant gratification, it doesn’t get much better than:
1) open box
2) mix in eggs/butter/water
4) eat immediately with Strauss Creamery ice cream while watching reruns of Freaks and Geeks
So if you’re having a tough week, break out that Red Velvet box mix and self-medicate with semi-homemade whoopie pies.
Shortcut Red Velvet Whoopie Pies
Makes about 14 whoopie pies.
– 1 box of Red Velvet cake mix (I used Mam Papaul’s brand)
– 2 large eggs
– 1 stick of butter, melted
– 3/4 cup of water
– 1 package of Philadelphia cream cheese (8 oz)
– 1 stick of butter, softened
– 1 teaspoon of vanilla extract
– pinch of salt
– 16 heaping tablespoons of powdered sugar (to taste or desired consistency)
1. Preheat oven to 350 degrees. Line baking sheets with parchment paper.
2. In a large bowl, mix melted butter, eggs, water and cake mix until smooth.
3. Using two spoons, drop large spoonfuls of batter onto baking sheets, approximately 2 inches apart (they will spread when baking).
4. Bake for 10-12 minutes until just done (cakey but not golden or browned around the edges). Remove with spatula and place cakes on cooling racks.
5. For frosting: cream together 1 stick of butter (softened), cream cheese, salt and vanilla (using a mixer is easier than hand-mixing). Gradually, blend in powdered sugar until smooth.
6. Once cakes are completely cool, take two equal size cakes and place about 2 tablespoons of frosting in between the cakes to create a sandwich. Stack in a single layer, cover tightly and refrigerate if not eaten immediately. Enjoy with a scoop of ice cream, fresh berries or a tall glass of milk.
These were fluffy and moist and everything I could’ve wanted out of a whoopie pie. The frosting is rich and delicious without being too heavy on the cream cheese flavor. For fall, I’m going to try pumpkin spice whoopie pies from a box mix. I almost can’t wait that long!