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Rainbow Coloured Whoopie Pies

Name: Rainbow Coloured Whoopie Pies
Prep time: 35 min
Total time: 35 min
Yield: 30
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)

Prep 35 min
Total 35 min
Servings 30

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.

May 5, 2011

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.