Easter Whoopie Pies

Blogger Paula Jones from Bell'alimento shares an easy whoopie pie recipe with a pink filling that’s perfect for Easter.

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Prep Time 30 min
Total Time 45 min
Servings 12

Ingredients

1: box Betty Crocker® SuperMoist® yellow cake mix

1/2: cup butter, softened

2: eggs, beaten

1: container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting

: Red food color

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Directions

1 Heat oven to 350°F. Line 2 cookie sheets with cooking parchment paper or silicone baking mat.
2 In large bowl, beat cake mix, butter and eggs with electric mixer on medium speed until well combined (batter will be very thick). Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
3 Bake 10 to 12 minutes or until set. Remove from cookie sheets to cooling racks; cool completely, about 15 minutes.
4 Spoon frosting into small bowl. Add few drops red food color to make pink; stir until well blended. For each whoopie pie, spread desired amount of frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.

EXPERT TIPS

Expert Tips

Change up the food color for tinting the frosting to match the holiday or occasion.

For a festive touch, roll sides of finished whoopie pies in candy sprinkles.

If you don’t have cooking parchment paper or a silicone baking mat, spray cookie sheets with cooking spray. If you don’t have a cookie scoop, use a tablespoon.

Got questions? Our experts have the answers. Ask Betty now.