Best 2 Mini Rainbow Whoopie Pies Recipes
Indulge in a delightful journey of colors and flavors with our irresistible Mini Rainbow Whoopie Pies! These bite-sized treats are a feast for the eyes and a delight to the palate, perfect for any occasion. Each whoopie pie is a symphony of vibrant hues, sandwiched between layers of creamy frosting that melts in your mouth. With six unique flavor combinations, there's a rainbow of options to satisfy every craving. From classic vanilla to tangy lemon, rich chocolate to nutty pistachio, fruity strawberry to decadent red velvet, these whoopie pies are a celebration of taste and creativity. Get ready to embark on a rainbow adventure with our Mini Rainbow Whoopie Pies – they're sure to bring joy and smiles to your day!
Here are our top 2 tried and tested recipes!
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
MINI RAINBOW WHOOPIE PIES
Itty-bitty whoopie pie bites in playful colors are doubly delicious with this sweet filling!
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. Divide batter into 5 small bowls (about 1/3 cup each).
- Stir food color into each as desired to create rainbow colors. Stir until well blended. Spoon batter into individual resealable food-storage plastic bags. Cut 1/4 inch off corner of each bag. Onto cookie sheets, squeeze each bag of colored batter gently to make 20 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
Tips:
- To achieve vibrant colors, use high-quality food coloring. Gel food coloring is more concentrated than liquid food coloring, so you'll need less of it. - For a smooth batter, sift the dry ingredients together before adding them to the wet ingredients. - Don't overmix the batter, as this can result in tough whoopie pies. Mix just until the ingredients are combined. - Bake the whoopie pies until they are set but still slightly soft in the center. Overbaking will result in dry, crumbly whoopie pies. - Let the whoopie pies cool completely before filling them. This will help prevent the filling from seeping out. - For a creamy filling, use softened butter. If the butter is too cold, it will be difficult to mix. - If you don't have a piping bag, you can use a resealable plastic bag with the corner snipped off. - To make the whoopie pies even more festive, decorate them with sprinkles, edible glitter, or candy.Conclusion:
With their colorful layers and creamy filling, these mini rainbow whoopie pies are sure to be a hit at your next party or gathering. They are made with simple ingredients and are easy to make, even for beginner bakers. So preheat your oven and get ready to enjoy these delicious and festive treats!
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