A while ago, I saw some whoopie pie pans on sale at Target. I thought they were silly and didn't want to spend my $5, so I passed. In retrospect, $5 isn't really that much, and might have made my whoopie pie making a little easier but oh well. Mine aren't perfectly round, but they still tasted amazing. Anyway, I was going to make some cupcakes for a last minute barbecue, and clever Pillsbury had this recipe right on the back of the box. The box claims that they're "mini" whoopie pies, but mine turned out to be pretty darn big. They also kind of look like hot cross buns. I'm not really sure why my tops cracked so let me know if you have any suggestions!
- 1 (16 oz.) package cake mix (Mine was for Sugar Free Devil's Food Cake, but I bet you could do this with any cake mix)
- 3 large eggs
- 3/4 cup water
- 1/2 cup vegetable oil
- 1 (8 oz.) package cream cheese, softened
- 1 (15 oz.) container vanilla frosting
Heat oven to 350º. Line cookie sheets with parchment paper
Beat cake mix, eggs, water, and oil in large bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.
Drop 2 tablespoons batter onto prepared cookie sheets. Spread batter into 2 1/4 inch diameter circles, 2 inches between pies. Bake 7-9 minutes or until center is set. Cool 1 minute on cookie sheet, then cool completely on wire rack.
Beat cream cheese in small bowl until light and fluffy with electric mixer on medium speed. Add frosting, mixing until blended. Place half of pies flat side up, spread with 2 tablespoons filling in center of each. Top with remaining pies rounded side up. Press gently to spread filling. chill until ready to serve.
(Inspired by Pillsbury)