Funfetti Whoopie Pies Recipes

CONFETTI WHOOPIE PIES

Confetti Whoopie Pies image

Provided by Kardea Brown

Categories dessert

Time 1h50m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

Nonstick cooking spray, for the baking sheets
One 15.25-ounce box yellow cake mix
1/4 cup oil
2 large eggs, lightly beaten
1/4 cup confetti sprinkles
4 tablespoons unsalted butter, at room temperature
One 7.5-ounce container (about 2 cups) marshmallow creme, such as Marshmallow Fluff
1 teaspoon vanilla extract
2 to 3 cups confectioners' sugar
Confetti sprinkles, for rolling

Steps:

For the pies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.
Mix together the cake mix, oil and eggs in a large bowl until combined. Stir in the sprinkles.
Using a 2-tablespoon ice cream scoop, dollop 12 scoopfuls of batter on one of the prepared baking sheets about 2 inches apart. Repeat with the remaining baking sheet. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Cool completely on the sheets.
For the frosting: Meanwhile, beat the butter and marshmallow creme together in a bowl with an electric mixer until very fluffy. Add the vanilla and beat until combined. Slowly add the confectioners' sugar about 1/4 cup at a time, adding more until the mixture is properly stiff enough to hold its shape (see Cook's Note). Using the same (cleaned) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Pour the sprinkles into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprinkles until the exposed filling is coated. Serve immediately, or store refrigerated in an airtight container for up to 2 days.

WHOOPIE PIES

Whoopie Pies image

Made from 2 small chocolate sponge cakes filled with fluffy vanilla icing, whoopie pies have been a lunch-box staple for generations. In this classic recipe, Martha uses a 1-ounce ice cream scoop to form the cookies, then sandwiches them together with 7-minute frosting.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 2 dozen sandwiches

Number Of Ingredients 11

Ingredients

3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/2 cups unsweetened cocoa powder
1 tablespoon baking soda
1 teaspoon baking powder
1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
2 large eggs
2 cups buttermilk, room temperature
2 teaspoons pure vanilla extract
Simple Seven-Minute Frosting

Steps:

Preheat oven to 400 degrees. Sift together flour, salt, cocoa powder, baking soda, and baking powder. Set aside. Line 2 baking pans with Silpats (French nonstick baking mats) or parchment paper. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, buttermilk, and vanilla. Beat until well combined. Slowly add dry ingredients. Mix until combined.
Using a 1-ounce ice cream scoop, place cookies onto lined baking pans, 12 per pan. Bake for 12 minutes. Remove to a rack to cool. Repeat with remaining batter.
Spread 2 tablespoons frosting onto each of 24 cookies. Sandwich together with remaining 24 cookies.

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