In honor of Saint Patrick’s Day, I made you a red velvet whoopie pie. I know what you’re thinking…. shouldn’t it be green? Well… a whoopie pie really isn’t Irish now is it? Ha, just kidding.
I managed to make a whoopie pie for only 5 points a pie. I tried making it lighter but I couldn’t think of what else to change. Some muffins are around 5 points a piece so I thought this was ok. If you really want to, you could have a whoopie pie in place of your muffin for breakfast. It wouldn’t be a very healthy breakfast but oh well, right? I also think I found a new favorite frosting. I used some marshmallow fluff in place of all the butter that goes into frosting and it turned out pretty good.
Points Plus: 5 (1 whoopie pie)
1 box of Red Velvet Cake Mix (18.25oz)
1/8 cup of canola oil
3/4 cup of water
2 cups of powdered sugar
4 tablespoons of light butter
1 cup of marshmallow creme/fluff
1 tsp vanilla extract
In a bowl combine the cake mix, 3 eggs, 1/8 cup of oil, and 3/4 cup of water. Stir until well combine. Drop the batter in tablespoons
onto a cookie sheet tray. Bake at 350 degrees F for 8 minutes.
Meanwhile, while the whoopie pies are cooking… Mix together in another bowl 2 cups of powdered sugar, 4 tablespoons of light butter,
1 cup of marshmallow fluff, and 1 tsp of vanilla extract.
I used a piping bag to frost the whoopie pies. Makes 22 servings.