Heart Shape Red Velvet Whoopie Pies

➢ One 18.25-ounce box Better Batter Chocolate cake mix
➢ ¾ cup dairy free yogurt
➢ ½ cup vegetable oil
➢ 1 cup hot coffee
➢ 1 bottle allergy friendly red food coloring
➢ ½ teaspoon vanilla extract
Cream Cheese Filling
➢ 8 ounces dairy free vegan cream cheese, room temperature
➢ ½ teaspoon vanilla extract
➢ 1 cup dairy free earth balance baking stick
➢ 4 cups powdered sugar, plus 2 tablespoons for dusting
➢ ¼ teaspoon fine salt


For the whoopie pies:
➢ Position an oven rack in the center of the oven and preheat to 350°F. Line a 12-by-18-inch rimmed baking sheet with parchment paper and spray lightly with nonstick cooking spray.
➢ In the bowl of an electric mixer fitted with the paddle attachment, combine the cake mix, dairy free yogurt, vegetable oil, coffee, red food coloring, and vanilla.
➢ Beat on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down the bowl with a spatula occasionally. Pour the batter onto the prepared baking sheet and spread it out evenly with a spatula.
➢ Bake until a toothpick inserted into the center of the cake comes out clean, 12 to 15 minutes.
➢ Let cool to room temperature. Cut out an equal number of heart shapes with a cookie cutter and set aside while you make the filling.

For the filling:
➢ In the bowl of an electric mixer fitted with the paddle attachment, beat the dairy free cream cheese on medium speed until soft, about 1 minute. Add the vanilla and dairy free earth balance, and beat to incorporate.
➢ Reduce the speed to low and add the powdered sugar and salt. Once the sugar is incorporated, increase the speed to medium and beat until the filling is fluffy, about another minute.

To assemble the whoopie pies:
➢ Use a small spatula or spoon to gently spread a generous tablespoon of the filling over the surface of one of the hearts.
➢ Top with another heart and gently press down to sandwich.
➢ Repeat with the remaining hearts. Dust lightly with powdered sugar, and serve.