Red Velvet Peppermint Whoopie Pies

Made with store bought cake mix, these Red Velvet Whoopie Pies couldn't be easier to make. Filled with the most luscious and fluffy plant based buttercream, these tender chocolate sandwich cookies are the perfect handheld holiday treat.

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Prep time15 min
Ready in40 min
PortionsPortions 16
DifficultyEasy

Ingredients

For the cookies:

1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil, melted
1 box red velvet cake mix
1 1/4 cup water
3 eggs (or equivalent egg replacer -we love the one from Bob's Red Mill or 3 tablespoons of flaxseed mixed with 3 tablespoons of water)

For the cream cheese buttercream:

1/2 cup Country Crock® Plant Butter Sticks with Avocado Oil
1/3 cup Country Crock® Plant Cream
1 cup vegan cream cheese alternative, softened (we love the one from Violife!)
1/4 teaspoon salt
4 cups powdered sugar
crushed peppermint sticks or candy canes, for garnish

Nutritional Guidelines (per serving)

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Preheat the oven to 350 F.
Using a small microwave safe bowl, melt the Country Crock® Plant Butter and set aside.
Mix the red velvet cake mix, water, melted Country Crock® Plant Butter and eggs or egg replacer in a large bowl with a mixer on medium speed for about two minutes. Set aside.
Line 2 baking sheets with parchment paper. Using a 1-ounce ice cream scoop, place batter onto parchment-lined baking sheets, 12 per pan. Bake for 10 to 12 minutes. Remove and place them on a baking rack to cool. Repeat with remaining batter.
Make the cream cheese buttercream: In the bowl of an electric mixer fitted with the paddle attachment, cream the Country Crock® Plant Butter until smooth and creamy, about 2 minutes. Add the Country Crock® Plant Cream, cream cheese, vanilla, salt and beat until creamy. With the mixer on low, gradually add powdered sugar until completely combined.
Transfer the buttercream to a piping bag and snip the end. When the cookies have cooled completely, pipe roughly 2 tbsp of buttercream onto the flat side of half of the cookies. Sandwich with the remaining cookies, pressing down slightly so that the filling spreads to the edge of the cookies.
Roll the edges in crushed candy canes for garnish and enjoy!

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