Enjoy the delicious flavor of red velvet in these bite-sized treats.
Ingredients:
For the mini cakes:
1 box red velvet cake mix (18.25 oz)
2 eggs, lightly beaten
1/2 cup vegetable oil
1 tbsp bourbon
For the cream filling:
4 cups powdered sugar
8 oz cream cheese, softened
1/4 cup butter, softened
2 tsp evaporated milk
1 tsp vanilla
1/2 cup flaked coconut
4 cups confectioners’ sugar
1/2 cup chopped pecans (optional)
Directions:
For the cakes:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix together cake mix, eggs, oil, and bourbon in a large bowl. Roll the dough into balls the size of walnuts. Place 2 inches apart on ungreased baking sheets.
- Bake in the preheated oven until the tops start to crack, about 8 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
For the cream filling:
- In a large bowl combine cream cheese, butter, evaporated milk, vanilla, and coconut. Add the confectioners’ sugar 1 cup at a time, mixing well with each addition. If consistency is too stiff, add more milk.
For the finishing touch (with or without pecans):
- Spread a generous amount of icing on the bottom of a cookie, sandwich it with another cookie, pressing firmly so that the icing comes all the way out to the edge.
- If using pecans, place pecans in a separate bowl. Roll the edges of the sandwich cookies in the chopped pecans.
