Kardea Brown’s Confetti Whoopie Pies ​| Delicious Miss Brown | Food Network

Kardea combines regular boxed cake mix, flat, sprinkles and marshmallow cream for a special treat!
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Kardea Brown shares down-home, Southern recipes from her South Carolina kitchen. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and learned to cook in her grandmother’s kitchen. These days, she takes generations of family recipes and makes them her own as she cooks for family and friends at her Sea Island home.

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Confetti Whoopie Pies
RECIPE COURTESY OF KARDEA BROWN
Level: Easy
Total: 1 hr 50 min
Active: 40 min
Yield: 4 to 6 servings

Ingredients

Pies:

Nonstick cooking spray, for the baking sheets
One 15.25-ounce box yellow cake mix
1/4 cup oil
2 large eggs, lightly beaten
1/4 cup confetti sprinkles

Frosting:

4 tablespoons unsalted butter, at room temperature
One 7.5-ounce container (about 2 cups) marshmallow creme, such as Marshmallow Fluff
1 teaspoon vanilla extract
2 to 3 cups confectioners’ sugar
Confetti sprinkles, for rolling

Directions

Special equipment: a 2-tablespoon ice cream scoop

For the pies: Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.

Mix together the cake mix, oil and eggs in a large bowl until combined. Stir in the sprinkles.

Using a 2-tablespoon ice cream scoop, dollop 12 scoopfuls of batter on one of the prepared baking sheets about 2 inches apart. Repeat with the remaining baking sheet. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened slightly and even on top. Bake until they are golden and springy to the touch, 12 to 15 minutes. Cool completely on the sheets.

For the frosting: Meanwhile, beat the butter and marshmallow creme together in a bowl with an electric mixer until very fluffy. Add the vanilla and beat until combined. Slowly add the confectioners’ sugar about 1/4 cup at a time, adding more until the mixture is properly stiff enough to hold its shape (see Cook’s Note). Using the same (cleaned) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Pour the sprinkles into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprinkles until the exposed filling is coated. Serve immediately, or store refrigerated in an airtight container for up to 2 days.

Cook’s Note

The frosting may need more confectioners’ sugar depending on the temperature of your ingredients and the moisture in the air. You can also chill the mixture before filling the cookies for an even firmer texture. If you’re serving these on a hot day or at the beach, freezing the filled pies will help them stay fresh and neat, instead of turning into a mushy mess.

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Kardea Brown’s Confetti Whoopie Pies ​| Delicious Miss Brown | Food Network

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