Wednesday, February 29, 2012

funfetti whoopie pies!

This is a bit of a cheat, but my daughter requested funfetti cupcakes for her birthday this year, and the only made-from-scratch recipe I found resulted in eggy but heavy cupcakes. I also have to admit, a secret part of me loves cake from a box. There's something so light and sugary about it - I usually inhale three or four cupcakes immediately after they come out of the oven! So I overbought funfetti cake mix in December, and now it is February and I am sick of cupcakes but needed to use up these extra boxes of cake mix.

Yesterday afternoon I found myself in a funk and needed something happy to cheer myself up. I remembered those funfetti cake mixes, and decided to doctor up some funfetti whoopie pies from what I had on hand. I followed the directions for "funfetti cookies" on the box, then whipped up some pink cream cheese frosting. The cookies only took 8 minutes to bake, and after they cooled, I sandwiched them together and rolled in confetti sprinkles for an instant late afternoon pick-me-up!

Funfetti Whoopie Pies
For Whoopie Pies:
1 box Pillsbury funfetti cake mix
2 eggs
1/2 cup vegetable oil
For Filling:
1 cup cream cheese
1 cup confectioners sugar
1 tbsp vanilla
red food coloring (I used 3 drops)
confetti sprinkles

Preheat oven to 375 degrees
Mix cake mix with 2 eggs and 1/3 cup vegetable oil, dough will be cookie dough consistency
Roll into balls (use a tablespoon to ensure they were all the same size) and place on parchment paper lined baking trays
Bake for 8-10 minutes until they're flattened and slightly golden brown, cool
Make cream cheese filling by whipping together cream cheese, confectioners sugar, vanilla, and food coloring with a hand mixer
When cooled, fill with cream cheese icing and roll in confetti sprinkles