Red Velvet Whoopie Pies

Impress your friends and family with our delicious homemade dessert made with Florida Orange Juice. Our Florida Orange Red Velvet Whoopie Pies are a great treat to bring to parties or separate out for easy gifts for family and friends.

Nutrition Facts
Serving size6
Amount per serving
Calories
200
  • % Daily Value*
  • Total Fat5.67g 7%
    • Saturated Fat3.4g 17%
    • Trans Fat0g
  • Cholesterol25mg 8%
  • Sodium286mg 12%
  • Total Carbohydrate34.62g 13%
    • Dietary Fiber.3g 1%
    • Total Sugars22.8g
  • Protein3.22g 6%
  • Vitamin A188mcg 21%
  • Vitamin C7mg 8%
  • Calcium62mg 5%
  • Iron.4mg 2%
  • Thiamin0mg 0%
  • Folate27mcg 7%
  • Potassium80mg 2%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

Ingredients

Filling:

  • ½ cup heavy cream, chilled
  • 8 oz. cream cheese, room temperature
  • 1 cup sugar
  • 4 tbsp. butter, room temperature
  • 1 tsp. vanilla extract

Whoopie Pies:

  • 1 cup Florida Orange Juice
  • 1 package (18 to 22-oz.) red velvet cake mix
  • 1 large egg, beaten
  • ½ cup unsalted butter, melted
  • ⅓ cup all-purpose flour
  • 1 tsp. vanilla extract
  • Powdered sugar

Preparation

Red Velvet Whoopie Pies

1. Whip heavy cream to stiff peaks and set aside.

2. Combine cream cheese, sugar, butter and vanilla in a mixing bowl and beat with the mixer until combined. Fold reserved whipped cream into cream cheese mixture and refrigerate until chilled.

3. Pour Florida Orange Juice in a small saucepan and bring to a simmer. Cook until reduced by ⅓. Remove from heat and set aside.

4. Combine red velvet cake mix, reduced Florida Orange Juice, beaten egg, butter, flour and vanilla and mix until combined. Be careful not to overmix.

5. Preheat oven to 350° F.

6. Form mixture into 24 (1 ½-inch diameter) balls. Place on a greased baking sheet, allowing space for dough to spread.

7. Bake for 10 to 12 minutes, until cookies are set, but not crispy.

8. Just before serving, spread 1 to 3 tablespoons of filling on the flat side of half of the cookies. Top with remaining cookies. Dust with powdered sugar and serve immediately.