Betty Crocker Whoopie Pie Recipes

TRIPLE CHOCOLATE STOUT WHOOPIE PIES

Steps:

• Heat oven to 350°F. Line cookie sheets with cooking parchment paper, or lightly spray with cooking spray.
• In large bowl, beat cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed. Drop batter by 2 tablespoonfuls 2 inches apart onto cookie sheets.
• Bake 8 to 11 minutes or until set (do not overbake). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In large bowl, beat filling ingredients with electric mixer on high speed until light and fluffy. For each whoopie pie, spread about 2 tablespoons filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down. Store covered in refrigerator.

BIRTHDAY CAKE WHOOPIE PIES

Steps:

• 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 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. 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.

JUMBO WHOOPIE PIE

Steps:

• Heat oven to 350°F. Line rimmed cookie sheet with cooking parchment paper or silicone baking mat.
• In large bowl, beat cake mix, eggs and butter with electric mixer on low speed until well combined. Batter will be thick. Divide batter in half on cookie sheet.
• Lightly dampen hands, as batter will be sticky. Form each half into ball, and flatten with hand to 6 inches, creating 2 cakes.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool on pan.
• Transfer one cake to serving platter. Mix cookie crumbs into container of frosting. Spread entire container of frosting on cake. Top with remaining cake.

JACK-O'-LANTERN WHOOPIE PIES

Steps:

• Heat oven to 375°F. Spray cookie sheets with cooking spray. In large bowl, beat cookie ingredients with electric mixer on medium speed until smooth. Using (2 tablespoon-size) ice cream scoop, drop batter 2 inches apart onto cookie sheets. With damp hands, gently smooth out dough.
• Bake 12 to 15 minutes or until set. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In medium bowl, beat 1/4 cup butter and the cream cheese with electric mixer on medium speed until light and fluffy. Gradually add powdered sugar; beat until blended. Stir in maple extract.
• For each pie, spread about 1 generous tablespoon filling on bottom of 1 cooled cookie. Top with second cookie, bottom side down; gently press cookies together.
• Using black decorating icing, pipe jack-o'-lantern faces. Using green decorating icing, pipe jack-o'-lantern stems on tops of pies.

NEAPOLITAN SHEET CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons cocoa until blended. In another small bowl, place 1 1/4 cups of the batter; stir in 2 tablespoons strawberry jam and 1/4 teaspoon food color until blended. Pour remaining cake batter in bottom of pan. Drop tablespoons of each colored batter in random pattern over top; pull table knife through batter to make swirls.
• Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In large bowl, beat softened butter with electric mixer on medium-high speed until smooth. On low speed, gradually beat in powdered sugar until smooth and creamy. Beat in 2 tablespoons milk and the vanilla. If frosting is too stiff to spread, add additional milk, 1 teaspoon at a time.
• In small bowl, place 1/4 cup of the vanilla frosting; stir in 1 teaspoon strawberry jam until blended. Stir in food color until desired color. In another small bowl, place 3 tablespoons of the vanilla frosting; stir in 1 teaspoon cocoa until blended. Spread remaining vanilla frosting on top of cake. Randomly drop measuring teaspoonfuls of strawberry and chocolate frosting over top. Use small icing spatula to swirl frosting over top of cake. Store loosely covered at room temperature.

EASY WHOOPIE PIES

Steps:

• Heat oven to 350°F.
• Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
• In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
• Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
• Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
• Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
• Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.