1 pkg. Duncan
Hines Red Velvet Cake Mix
1/2 Cup all-purpose
Flour
1 T cocoa powder
3 large eggs
1/2 c vegetable
oil
1/2 cup water
1/4 cup buttermilk
10 peppermint
candies – I used these
2 cans Duncan
Hines Frosting Creations Frosting Starter
3 packets Duncan
Hines Frosting Creations Peppermint Stick Flavor Mix
40 lollipop sticks
1. Preheat oven
350 degree oven. Line two baking sheets with parchment paper
2. Mix Duncan
Hines Red Velvet Cake Mix, flour, eggs vegetable oil, cocoa, water and buttermilk
3. using a
tablespoon (I used a mini scooper) scoop a small amount of batter onto
parchment-lined baking sheets. Put no more than 6-8 on a sheet pan, as the
batter will spread. Make them to the size you desire
4. Bake for 8
minutes. Let cool completely. I refrigerated them here for about 30 minutes to
make them easier to work with (less sticky)
5. Pour 1 packet
of Duncan Hines Frosting creations Peppermint Stick into 1 can of Duncan Hines
Frosting Creations Frosting Starter. Stir until evenly blended. Repeat with the
second can and packet.
6. Spread 1
tablespoon of the Peppermint Stick frosting on the the flat sides of half of
the whoopee pies and top with remaining pies.
7. Put peppermints
in a plastic bag, or food processor, crush into a fine dust. Place in a shallow
bowl.
8. Run the whoopee
pie edges through the peppermint dust, creating a nice layer along the outer
edge of the whoopee.
9. Insert lollipop
sticks half way into pie, or where it feels most secure. Refrigerate to set.
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