Red Velvet Whoopie Pies

Dairy Free
Health score
1%
Red Velvet Whoopie Pies
75 min.
9
603kcal

Suggestions


Indulge your sweet tooth with these delightful Red Velvet Whoopie Pies, a perfect dairy-free dessert that will impress your family and friends! With their vibrant red hue and soft, cake-like texture, these whoopie pies are not only visually stunning but also incredibly delicious. Each bite offers a rich chocolate flavor complemented by a luscious filling that is both light and fluffy.

What makes these whoopie pies even more special is their versatility. They are ideal for any occasion, whether it's a birthday party, a holiday gathering, or simply a cozy night in. The combination of fresh blueberries and raspberries adds a burst of fruity freshness that balances the sweetness, making them a delightful treat for all ages.

Ready in just 75 minutes, this recipe serves nine people, making it perfect for sharing. With a caloric count of 603 kcal per serving, these whoopie pies are a decadent yet manageable indulgence. The use of a boxed cake mix simplifies the process, allowing you to whip up these treats with ease, even if you're a novice in the kitchen.

So, gather your ingredients and get ready to create a dessert that will not only satisfy your cravings but also leave a lasting impression. These Red Velvet Whoopie Pies are sure to become a favorite in your dessert repertoire!

Ingredients

  • box duncan hines devil's food cake 
  • 0.5 cup water 
  • 0.5 cup vegetable oil 
  •  eggs 
  • tablespoons food coloring red
  • box peach pie filling instant (4-serving size)
  • cup butter softened
  • cups marshmallow creme 
  • 1.5 cups powdered sugar 
  • teaspoon vanilla 
  • 0.5 cup blueberries fresh
  • 0.5 cup raspberries fresh

Equipment

  • bowl
  • baking sheet
  • baking paper
  • oven
  • hand mixer

Directions

  1. Heat oven to 350°F. Line cookie sheets with cooking parchment paper or lightly spray with cooking spray.
  2. In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 1/4 cupfuls 2 inches apart onto cookie sheets.
  3. Bake 13 to 16 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  4. In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each sandwich cookie pie, spread about 1/4 cup filling on bottom of 1 cooled cookie. Top with blueberries, raspberries and second cookie, bottom side down. Store covered in refrigerator.

Nutrition Facts

Calories603kcal
Protein3.2%
Fat45.19%
Carbs51.61%

Properties

Glycemic Index
7.33
Glycemic Load
0.49
Inflammation Score
-6
Nutrition Score
7.928695689077%

Flavonoids

Cyanidin
3.75mg
Petunidin
2.61mg
Delphinidin
3mg
Malvidin
5.57mg
Pelargonidin
0.07mg
Peonidin
1.68mg
Catechin
0.52mg
Epigallocatechin
0.08mg
Epicatechin
0.29mg
Epigallocatechin 3-gallate
0.04mg
Luteolin
0.02mg
Kaempferol
0.14mg
Myricetin
0.11mg
Quercetin
0.7mg
Gallocatechin
0.01mg

Nutrients percent of daily need

Calories:603.44kcal
30.17%
Fat:31.68g
48.74%
Saturated Fat:6.61g
41.32%
Carbohydrates:81.39g
27.13%
Net Carbohydrates:79.61g
28.95%
Sugar:56.54g
62.82%
Cholesterol:54.56mg
18.19%
Sodium:655.97mg
28.52%
Alcohol:0.15g
100%
Alcohol %:0.11%
100%
Caffeine:5.28mg
1.76%
Protein:5.05g
10.1%
Vitamin A:989.51IU
19.79%
Phosphorus:167.4mg
16.74%
Selenium:10.6µg
15.14%
Iron:2.5mg
13.88%
Vitamin E:1.77mg
11.81%
Copper:0.22mg
10.86%
Folate:38.8µg
9.7%
Vitamin B2:0.16mg
9.61%
Manganese:0.19mg
9.26%
Calcium:90.59mg
9.06%
Vitamin K:8.43µg
8.03%
Fiber:1.78g
7.14%
Magnesium:27.22mg
6.81%
Vitamin B1:0.1mg
6.35%
Potassium:206.74mg
5.91%
Vitamin B3:0.86mg
4.3%
Zinc:0.62mg
4.12%
Vitamin B5:0.34mg
3.44%
Vitamin C:2.6mg
3.15%
Vitamin B6:0.05mg
2.7%
Vitamin B12:0.16µg
2.6%
Vitamin D:0.29µg
1.96%