Mini Whoopie Pies

Name: Mini Whoopie Pies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 454 grams Pillsbury® Sugar Free Devils Food Cake Mix; 227 grams pkg cream cheese, softened; 2 larges eggs; 425 grams container Pillsbury Sugar Free Vanilla Frosting; 118 milliliters Crisco® Pure Vegetable Oil; 177 milliliters water

Watching your figure? This gluten free and fodmap friendly recipe has 220 calories, 2g of protein, and 11g of fat per serving. This recipe covers 2% of your daily requirements of vitamins and minerals. This recipe serves 24. If you have cream cheese, devil's food cake mix, pillsbury vanilla frosting, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

HEAT oven to 350 F. Line cookie sheets with parchment paper.

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Baking Paper

Baking Sheet

Oven

BEAT cake mix, eggs, water and oil in medium bowl with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally.

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Cake Mix

Water

Egg

Cooking Oil

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Hand Mixer

Bowl

DROP batter onto prepared cookie sheets, preferably using a medium scoop (2 tablespoons).

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Baking Sheet

Spread batter into 2 1/4-inch diameter circles, 2 inches between pies.

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Spread

Bake 7 to 9 minutes or until center is set. Cool 1 minute on cookie sheet. Cool completely on cooling rack.

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Baking Sheet

Wire Rack

Oven

BEAT cream cheese in small bowl until light and fluffy with electric mixer on medium speed.

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Cream Cheese

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Hand Mixer

Bowl

Add frosting, mixing until blended.

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Frosting

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 until ready to serve.

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Spread

TIP Whoopie pies may be wrapped individually in plastic wrap and stored in the refrigerator for several days.

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Wrap