Pink Almond Whoopie Pies Recipe
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Yield:
30 whoopie pies
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Total Time:
55 mins
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Prep Time:
40 mins
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Cook Time:
15 mins
Ingredients
- Whoopie Pies
- 1 box (18.25 ounces) white cake mix
- 1 box (4 serving size) instant vanilla pudding mix
- 3/4 cup water
- 1/2 cup Mazola® Corn Oil
- 3 eggs
- 1 teaspoon almond extract
- 1 teaspoon red food color
- Filling:
- 4 ounces cream cheese, softened
- 1/4 cup butter OR margarine, softened
- 1 jar (7 ounces) marshmallow cream
- 1-1/2 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 cup fresh raspberries
- 1/2 cup fresh blueberries
- Powdered sugar, for garnishing
Instructions
- Step 1) Preheat oven to 350°F. Line baking sheets with parchment paper or lightly spray with cooking spray.
- Step 2) Combine all whoopie pie ingredients in a large bowl. Beat with electric mixer until well mixed; beat 1 minute on high speed.
- Step 3) Drop batter by tablespoonful onto prepared pans, about 2-inches apart. Bake for 12 to 15 minutes or until cookies seem set and are lightly browned. Cool 2 minutes and carefully remove from baking sheet to cool on wire rack.
- Step 4) Combine cream cheese, butter, marshmallow cream, powdered sugar, vanilla and almond extract in a large bowl with electric mixer until light fluffy. For each whoopie pie, spread about 2 tablespoons of filling on one cookie, top with a few berries and add second cookie. Garnish tops with powdered sugar. Refrigerate until ready to serve.
