This weeks recipe was brought to my attention by one of my wonderful subscribers on youtube, Christine Ebertshauser.
She had told me that her grandmother had made them for her when she was kid, so she figured it was retro. Whoopie Pies originate from New England and the Pennsylvania Amish. They have been around for quite a while and have been sold as early as the 1920s.
I personally never grew up on Whoopie Pies, but I have seem them around in bakeries and shops. I mostly saw them as the chocolate cake with a whipped cream filling, however and it was of no interest to me seeing as I’m allergic to chocolate. Whomp. Whomp. Whomp.
I googled vanilla whoopie pies and this one from Betty Crocker
popped up! Looked incredible and let me tell you it was!
So here is the recipe by Betty Crocker:
You can also find the full recipe on that website!
Birthday Cake Whoopie Pies
– box Betty Crocker™ SuperMoist™ party rainbow chip cake mix
– 3 tbsps milk
– 1/4 cup vegetable oil
– 2 eggs
– 1/4 cup butter (oh my, well I read 1/2 cup – but you know what they say “Butter Makes It Better”
– 4 oz cream cheese softened
– 1 1/4 cup powdered sugar
– 1 tbsp milk
– 1 tsp vanilla
- Heat oven to 350°F. Lightly spray cookie sheets with cooking spray, or line with cooking parchment paper or silicone baking mat.
- In large bowl, mix all cookie ingredients with wooden spoon (so specific) until wet dough forms. Spray hands generously with cooking spray; roll teaspoonfuls of dough into 2-inch balls. Place about 1 inch apart on cookie sheets.
- Bake 10 minutes or until set (I baked more around 7 minutes, at 10 minutes the bottom of my cookies burned). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat all filling ingredients with electric mixer on medium speed 2 to 3 minutes or until smooth. Cover; refrigerate until ready to assemble.
- For each whoopie pie, spread desired amount of filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll sides of pies in sprinkles. Store covered in refrigerator.
One box makes about 15 cake cookies, which means it makes a total of 7 (plus an extra cookie to nibble on) of the actual whoopie pie. So if you’re having a party, you may want to do a double batch.
The frosting is killer. No, not because I added an extra 1/4 of butter (oops!).
This was a genius idea whether it be from New England, Maine or the Amish! It’s an edible small cake to go. What could be better!
These are so simple to make! What are you waiting for head on over to the store make a batch and send the picture my way! <3 Let Betty Crocker know who sent you! 😉
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Miss Semi Sweet
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I couldn't stop eating these. O_O