April 19, 2015

Mini Rainbow Whoopie Pies

How to make Mini Rainbow Whoopie Pies

           Does anyone ever feel, they are wise enough? I am filled with awe when I see people who can be ever so certain about their choices in life; and I say this based entirely on my own self reflection (and not to belittle anybody), because at no point in time have I felt, that I know enough. When I think about my quest so far; it feels like, I'm still tripping all over in this astronomical ocean of life and often have the urge to question my everyday choices. When (at what age) & how does one gain satisfaction with what they know? Every choice is made based on the information at hand at that particular point of time in life. What seems right today, may not be the case down the line; even for the same scenario.When that's the case, how does one conclude that he's wise enough for his age? No matter how hard we try, we all have something more to learn; and to make that learning possible, we ought to be open & receptive. In short, all I want to put out there is - One can never know, enough and I take solace in this piece of wisdom by Socrates.....

"The only true wisdom is in knowing you know nothing"

Mini Rainbow Whoopie Pies

         This is a delightful recipe that can be made along with your kids. Making rainbow colored whoopie pies can be time consuming & is best done with the help of tiny hands. Kids will love to assemble & decorate these sweet & delicious cakes/cookies/pies all in one.

Ingredients for about 50 no:s

For the Cookies

2 Tbsp Butter, softened
1/2 Cup granulated Sugar
1 1/2 Cups Pancake mix
1 Egg
1/3 Cup Milk
1 Tsp Vanilla extract
Red, yellow, green and blue food colors

For the Filling

4 oz (half of 8-oz package) Cream cheese, softened
1/4 Cup Butter, softened
1/2 Tsp Vanilla extract
1 1/4 Cups powdered/confectioners Sugar


  • 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 to 25 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.Make sure to check after 3 minutes to make the cookies don't brown. 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. This filling can be ahead of time & refrigerated and beaten again just before filling & assembly.

  • 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.


  • Make sure you don't add other liquids to the recipe; because if the batter becomes runny, your cookies won't be round enough. Only use a medium sized egg.
  • Try adding 1 to 2 drops of food color, stir & make sure you need to add more color, before you add another drop.
  • You can skip the food colors all together & make whoopie pies and use cake decorating pearls or sprinkles as a band as well.
Sharing this eye catching, kid friendly recipe from a Betty Crocker calendar with my friends at  CCChallenge, initiated by SriValli and also her 8th Anniversary Mela.

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