Make these fun Red Velvet Whoopie Pie Lobsters and pound cake fries for dessert at your lobster and crab boil or for a summertime picnic. Enjoy fluffy marshmallow filling sandwiched between two soft lobster-shaped red velvet cakes. It's so good!
We recently enjoyed a wonderful trip to Maine and when we returned home I was inspired to create something that really was representative of our travels.
My husband couldn't get enough lobster and I indulged in way too many whoopie pies. We both wanted to fill our suitcases with these delicacies and bring Maine home with us.
So, I decided to combine the two Maine delicacies into one delicious dessert, Red Velvet Whoopie Pie Lobsters.
When I decided to create these whoopie pies, I wanted to make sure the filling was just right.
These vibrant red lobsters are made from red velvet cake and are filled with a traditionally flavored marshmallow filling. I tried several recipes for the filing before I found one that most closely resembled all the whoopie pies I ate while in Maine. I think it's perfect.
Ingredients
- red velvet cake mix (plus the eggs and oil called for on the box)
- shortening - This is a must to get that authentic flavor. You can use butter instead but your filling will taste more like buttercream than whoopie pie filling.
- confectioners' powdered sugar - For a super smooth filling, sift the powdered sugar to remove any lumps.
- marshmallow fluff - This marshmallow cream adds texture and sweetness.
- vanilla extract
- heavy whipping cream
Instructions
To create your Whoopie Pie Lobsters, draw a lobster onto paper and set it under the parchment paper on a baking sheet. I just traced around a lobster cookie cutter that I had. It was the perfect size and shape.
Spoon the red velvet cake batter into a disposable pastry bag and pipe the batter over the lobster template.
Bake them for 5-6 minutes. To tell if they are done, press a finger onto one of the cakes. If it springs back, it's done.
Let the cakes cool for a few minutes, then use a thin metal spatula to remove them. I just set them on a cool cookie sheet on a clean piece of parchment paper.
Pipe filling over half the cakes and sandwich them together.
You may have filling left over. Grab some graham crackers or just a spoon and enjoy a snack!
Pound Cake French Fries
I served my Whoopie Pie Lobsters over some pound cake fries. I cut thin slices of pound cake, tossed them in some melted butter, and baked them until golden brown. They look just like the meals served at lobster shacks all over Maine.
Storage
Keep your whoopie pie lobsters at room temperature for up to 5 days.
Variations
You can use this recipe to make any shape whoopie pie including round ones.
If you are hosting a lobster and crab boil, you could make crab-shaped whoopie pies to go with the lobsters.
Related Recipes
You might also enjoy these other Summer Fun Recipes.
Recipe
- 1 box red velvet cake mix (and the oil, eggs, and water called for on the box)
- 1 cup shortening
- 2 cups powdered sugar
- 1 13 ounce tub marshmallow fluff
- 1 teaspoon pure vanilla extract
- ¼ cup heavy whipping cream
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Preheat oven to 350 degrees Fahrenheit.
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Line baking pans with parchment paper.
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CAKES:
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In a mixing bowl combine red velvet cake mix, eggs, oil and water.
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Mix until thoroughly blended.
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Spoon some batter into a disposable pastry bag.
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Pipe out lobster shapes on baking pan.
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Bake for 5-6 minutes.
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Cool for 2 minutes, then remove from pan and cool completely.
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FILLING:
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Beat shortening, powdered sugar, marshmallow, vanilla, and whipping cream until light and fluffy.
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Pipe over half of the lobster shaped cakes.
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Top with another lobster shaped cake.
To make the pound cake French Fries
Cut 1 or 2 Pound Cakes into French fries, using a crinkle cutter or a knife. Drizzle 2 tablespoons of melted butter on an aluminum foil-lined baking sheet, and set the cake fries on the foil. Drizzle another 2 tablespoons of butter over top. Bake at 325°F for 15-20 minutes, flipping after 10 minutes, until deep golden brown. To make ahead, store them in an airtight container at room temperature for up to a week.
Storage
Store your whoopie pies at room temperature for up to 5 days or freeze for up to 3 months.
Cake mix sizes
I used a 16.5 ounces cake mix and the sizes have changed. You may only get 14 lobsters out of a smaller box of cake mix.
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Lisa Graine says
How much are your lobster wooly pies
Lisa Graine says
Whoopi
Beth says
Hi Lisa,
I actually do not sell any of the treats that I make. I only make them so that I can share the recipes here on this blog. Thanks for your interest though!
Jack says
You went to maine and had pizza and doughnuts the first 24 hrs? That's a shame
Karen @ Sugartown Sweets says
I LOVED reading about your trip and how you've created these adorable and yummy looking red velvet whoopie pie lobsters! Sorry you're allegic to the real thing. I am not but it's just the looks of the crazy crustacean that lets me only enjoy watching hubby eat them!
I'm pretty sure Maine is one of the most beautiful states I've ever visted and after seeing your pictures ..it's makes me want to go back!
That chocolate moose..the candy store..the chocolate shop!
Always wanted to take one of those whale boat tours ..maybe your fourth trip will be the charm! 🙂
Beth says
Thanks, I'm so glad to hear you enjoyed my story. I would love to retire to Maine. I absolutely love it there. I definitely recommend visiting there again. We hope to go back again soon.
Some day I do hope to see a whale out in the wild. I have lost a bit of hope, but that probably wont stop me from going out again.
Carlee says
Ah! Those are the cutest thing ever. Looks like an amazing trip!
Beth says
Thanks so much, Carlee. It really was a wonderful vacation.