MINI WHOOPIE PIES
Relish the cream cheese filling between the sandwich cookies baked using Bisquick® mix - perfect dessert for your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 50
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.
- In medium bowl, beat 2 tablespoons butter and the granulated sugar with electric mixer on low speed until well blended and sandy in texture. Add remaining cookie ingredients except food colors. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth.
- Stir food color into batter as desired to create bright red color. Stir until well blended. Spoon batter into resealable food-storage plastic bag. Cut 1/4 inch off corner of each bag. Onto cookie sheets, squeeze bag of batter gently to make about 100 1/2-inch circles of dough (about 1/4 teaspoon each), about 1 inch apart.
- Bake 3 to 5 minutes or until tops spring back when lightly touched. Cool 2 minutes. Gently remove from cookie sheets to cooling racks; cool completely, about 20 minutes.
- In medium bowl, beat cream cheese, 1/4 cup butter and 1/2 teaspoon vanilla with electric mixer on low speed until well mixed. Gradually add powdered sugar, beating on low speed until incorporated. Increase speed to medium; beat about 1 minute or until smooth.
- For each whoopie pie, spread about 1/2 teaspoon filling on bottom of 1 cookie; place second cookie, bottom side down, on filling. Store loosely covered in refrigerator.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Whoopie Pie, Sodium 70 mg, Sugar 5 g, TransFat 0 g
SUGAR FREE MINI WHOOPIE PIES
I found this recipe on the box of sugar free devils food cake mix from Pillsbury. I made them and they were so darn cute and simple! The filling calls for an oz. package of cream cheese softened, and added to frosting. I decided to leave it out and just spread the frosting that I whipped a little more and they turned out great.
Provided by CIndytc
Categories Dessert
Time 20m
Yield 24 serving(s)
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees. 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 batter onto prepared cookie sheets, preferable using a medium scoop (2 Tablespoon). Spread batter into 2 1/4 inch diametere circles, 2 inches apart. BAke 7 to 10 minutes or utnil center is set. Cook 1 minute on cookie sheet. Remove from parchment paper, cook completely on wire rack.
- Beat frosting from container until fluffy in a medium bowl. Add Cream cheese and whip together if using.
- 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 if using cream cheese, or serve if not. makes 24 whoopie pie.
Nutrition Facts : Calories 204.2, Fat 11, SaturatedFat 1.9, Cholesterol 23.2, Sodium 197.9, Carbohydrate 25.9, Fiber 0.5, Sugar 18.5, Protein 1.9
MINI PUMPKIN WHOOPIE PIES
Make and share this Mini Pumpkin Whoopie Pies recipe from Food.com.
Provided by TeksGlutes
Categories Dessert
Time 50m
Yield 20 Whoopie Pies
Number Of Ingredients 17
Steps:
- Prepare cookies; Preheat oven to 375 degrees. Sift together flour, cocoa powder, baking soda, and salt into a medium bowl; set aside.
- Place butter, shortening, and sugars into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until smooth, about 3 minutes. Add egg; mix until pale and fluffy, about 2 minutes. Mix in half the flour mixture, then the milk and vanilla. Mix in remaining flour mixture.
- Drop about 2 teaspoons dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake until cookies spring back when lightly touched, 12 to 14 minutes. Transfer baking sheets to wire racks and let cool 10 minutes. Remove cookies from baking sheets and transfer to wire racks using a spatula; let cool completely.
- Prepare filling; In the bowl of a mixer fitted with the paddle attachment, whip together cream cheese, butter and confectioners' sugar on medium speed until smooth, about 3 minutes. Add pumpkin, cinnamon, and nutmeg; whip until smooth, scraping down the bowl as necessary.
- Pipe or spoon about 2 teaspoons filling on the flat sides of half the cookies. Sandwich with remaining cookies, keeping the flat sides down.
Nutrition Facts : Calories 199.9, Fat 10.9, SaturatedFat 5.8, Cholesterol 31.8, Sodium 188.9, Carbohydrate 24.4, Fiber 1.5, Sugar 14.1, Protein 3
MINI WHOOPIE PIES FOR ST. PATRICK'S DAY
Make and share this Mini Whoopie Pies for St. Patrick's Day recipe from Food.com.
Provided by WhatamIgonnaeatnext
Categories Toddler Friendly
Time 50m
Yield 34 pies, 34 serving(s)
Number Of Ingredients 6
Steps:
- 1) Pre-heat oven to 350 degrees.
- 2) Spray 2 cookie sheets with cooking spray.
- 3 )Set cookie dough out for at least 10 minutes so it can soften.
- 4 )Break up cookie dough into a large bowl. Then add the eggs, flour, and green food coloring. With an electric mixer, beat on medium speed for 30 seconds or until well blended.
- 5) With a decorating bag, make 1 1/4 inch circles that are 1 inch apart on each cookie sheet. Use a plastic food baggie with a corner cut out of it if you don't have a decorating bag.
- 6) Bake for 8 to 10 minutes or until cookies are done. Remove from the pan and let them cool for about 30 minutes.
- 7) To make each pie, put frosting between two cookies, like you would make a sandwich.
Nutrition Facts : Calories 136.2, Fat 5.8, SaturatedFat 1.5, Cholesterol 14.9, Sodium 92, Carbohydrate 20.2, Fiber 0.1, Sugar 12.9, Protein 1.2
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MINI WHOOPIE PIES RECIPE - PILLSBURY.COM
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4/5 (2)Category DessertServings 34Total Time 50 mins
- Heat oven to 350°F. Line 2 large cookie sheets with cooking parchment paper. Let cookie dough stand at room temperature 10 minutes to soften.
- In large bowl, break up cookie dough. Add eggs, flour and green food color. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR AND EGGS.) Beat with electric mixer on medium speed about 30 seconds or until well blended. Place mixture in decorating bag fitted with tip, or place in resealable plastic food-storage bag and cut off 1 corner. Pipe batter into 1 1/4-inch circles 1 inch apart on cookie sheets.
- Bake 8 to 10 minutes or until cookies are set and spring back when touched. Cool 2 minutes on cookie sheets. Remove to cooling racks to cool completely, about 30 minutes.
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