Recipes Search-Header
Recipes Search-Header
Cakes & Cupcakes, Pies

Pink Almond Whoopie Pies

recipe-pink-almond-whoopie-pies-1

Prep Time: 20 Minutes

Total Time: 35 Minutes

Yield: 30 whoopie pies

Rating:
Click to rate this post!
[Total: 0 Average: 0]
Share:
recipe-pink-almond-whoopie-pies-1

Ingredients

Whoopie Pies:

2 C. all-purpose flour

2 tsp. Clabber Girl® Baking Powder

1 box (4 serving size) instant vanilla pudding

¼ tsp. salt

¾ C. unsalted butter, softened

1 ½ C. granulated sugar

6 egg whites

1 tsp. Spice Islands® Pure Vanilla Extract

1 tsp. Spice Islands® Pure Almond Extract

1 tsp. red food coloring

¾ C. milk

Filling:

4 oz. cream cheese, softened

¼ C. butter OR margarine, softened

1 jar (7 oz) marshmallow cream

1 ½ C. powdered sugar

1 tsp. Spice Islands® Pure Vanilla Extract

½ C. fresh blueberries

1 ½ C. powdered sugar

Powdered sugar, for garnishing

Directions

  1. Preheat oven to 350° F
  2. Line baking sheets with parchment paper.
  3. In a small bowl, whisk together the flour, baking powder, instant vanilla pudding, and salt; set aside.
  4. With an electric mixer, cream together the butter and sugar until fluffy.
  5. Scrape the sides of the bowl, then on low, blend in the egg whites, vanilla extract, almond extract, and red food coloring; scrape the sides of the bowl again.
  6. On low speed, add 1/3 of the flour mixture then ½ of the milk. Repeat, ending with the last of the flour.
  7. Drop batter by tablespoonful onto prepared pans, about 2-inches apart.
  8. Bake for 12 to 15 minutes or until cookies seem set and are lightly browned.
  9. Cool 2 minutes and carefully remove from baking sheet to cool on wire rack.
  10. Prepare filling: combine cream cheese, butter, marshmallow cream, powdered sugar, and vanilla extract in a large bowl with electric mixer until light fluffy.
  11. For each whoopie pie, spread about 2 Tbsp. of filling on one cookie, top with a few berries and add second cookie.
  12. Garnish tops with powdered sugar.
  13. Refrigerate until ready to serve.

Pink Almond Whoopie Pies

recipe-pink-almond-whoopie-pies-1

Prep Time: 20 Minutes

Total Time: 35 Minutes

Yield: 30 whoopie pies

Ingredients

Whoopie Pies:

2 C. all-purpose flour

2 tsp. Clabber Girl® Baking Powder

1 box (4 serving size) instant vanilla pudding

¼ tsp. salt

¾ C. unsalted butter, softened

1 ½ C. granulated sugar

6 egg whites

1 tsp. Spice Islands® Pure Vanilla Extract

1 tsp. Spice Islands® Pure Almond Extract

1 tsp. red food coloring

¾ C. milk

Filling:

4 oz. cream cheese, softened

¼ C. butter OR margarine, softened

1 jar (7 oz) marshmallow cream

1 ½ C. powdered sugar

1 tsp. Spice Islands® Pure Vanilla Extract

½ C. fresh blueberries

1 ½ C. powdered sugar

Powdered sugar, for garnishing

Directions

  1. Preheat oven to 350° F
  2. Line baking sheets with parchment paper.
  3. In a small bowl, whisk together the flour, baking powder, instant vanilla pudding, and salt; set aside.
  4. With an electric mixer, cream together the butter and sugar until fluffy.
  5. Scrape the sides of the bowl, then on low, blend in the egg whites, vanilla extract, almond extract, and red food coloring; scrape the sides of the bowl again.
  6. On low speed, add 1/3 of the flour mixture then ½ of the milk. Repeat, ending with the last of the flour.
  7. Drop batter by tablespoonful onto prepared pans, about 2-inches apart.
  8. Bake for 12 to 15 minutes or until cookies seem set and are lightly browned.
  9. Cool 2 minutes and carefully remove from baking sheet to cool on wire rack.
  10. Prepare filling: combine cream cheese, butter, marshmallow cream, powdered sugar, and vanilla extract in a large bowl with electric mixer until light fluffy.
  11. For each whoopie pie, spread about 2 Tbsp. of filling on one cookie, top with a few berries and add second cookie.
  12. Garnish tops with powdered sugar.
  13. Refrigerate until ready to serve.

Popular Recipes

Here are other baking recipes we think you might like to try.