Rainbow Coloured Whoopie Pies

Prep 35 min
Total 35 min
Servings 30

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Get playful with your food and watch as simple cupcakes take on a little colour and turn into super-fun whoopie pies. Start with Betty Crocker cake mix and liven it up with bright colours and fluffy frosting.

Ingredients

1 box Betty Crocker* SuperMoist* White Cake Mix
Water, vegetable oil and egg whites called for on cake mix box
1/4 tsp (1 mL) gel or liquid food colours (neon pink, neon purple, neon orange, neon green, classic blue)

1 1/2 cups (375 mL) marshmallow crème
3/4 cup (175 mL) butter, softened
1 1/4 cup (300 mL) icing sugar
Gel or liquid food colours (neon pink, neon purple, neon orange, neon green, classic blue)

Steps

1

Heat oven to 350ºF. Spray 60 mini muffin cups. Make cake batter as directed on box. Divide batter among 5 small bowls, about 3/4 cup each. Make 5 different colours of batter by adding 1/4 teaspoon food colour to each bowl; blend well.
2

Fill each muffin cup with 1 level measuring tablespoon batter, making 12 cupcakes of each colour.
3

Bake 10 to 12 minutes or until toothpick inserted in centre comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
4

In large bowl, beat marshmallow crème and butter with electric mixer on medium speed until blended. Beat in icing sugar until fluffy. Divide frosting among 5 small bowls, about 1/3 cup each. Using the same 5 food colours, lightly tint frosting in each bowl to match the cupcake colours.
5

Assemble each whoopie pie using 2 mini cupcakes. Cut tops off each cupcake horizontally (save bottoms for another use). Spread or pipe about 1 tablespoon frosting on cut side of 1 cupcake top. Form a sandwich by placing cut side of second cupcake top on frosting; press lightly. Repeat with remaining cupcake tops. Store loosely covered.