Last weekend when I was making my Funfetti Cupcakes I couldn’t help but think of how fun a funfetti whoopie pie would be. I had remembered that Paula Deen had a great coconut whoopie pie that I have had bookmarked to make for quite a while. I used her recipe as a starting point for these by omitting some ingredients here and adding some there to create these fantastic whoopies! There is something about funfetti desserts that kids and adults of all ages love. Maybe the thought of them brings you back to your childhood or maybe it is just all those colorful sprinkles! I am not sure what it is, but I find them irresistible…especially with the marshmallow creme filling layered in between. Perfect for any celebration! 😀
One Year Ago: Egg Rolls
Funfetti Whoopie Pies
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, softened
- 3 tablespoons vegetable shortening
- 3/4 cup sugar
- 1 large egg
- White of 1 large egg
- 3/4 cup milk
- 1 teaspoon clear vanilla extract
- 1/3 cup sprinkles, plus more for garnish
For the Marshmallow Filling:
- 1 1/2 cups Marshmallow Fluff
- 1 1/4 cups vegetable shortening
- 1 cup confectioners sugar
- 1 tablespoon clear vanilla extract
- Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter, shortening, and sugar until fluffy, about 3 minutes. Add egg and egg white, and beat until incorporated. Add half of flour mixture and half of milk to creamed mixture; beat at medium speed just until blended. Add remaining half of flour, milk and vanilla; beat until blended. Fold in sprinkles.
- Drop by heaping tablespoons of the dough onto the prepared baking sheets, about 2-inches apart. Bake, one baking sheet at a time, until cakes begin to crack and are firm to the touch, 10 minutes. Remove from oven and slide the parchment paper, with the cakes, onto a wire rack to cool completely. Use a thin metal spatula to lift the cookies off the parchment paper.
- To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat together the marshmallow fluff and the vegetable shortening, on medium speed until the mixture is smooth and fluffy, about 3 minutes.
- Add the confectioners’ sugar and the vanilla and beat on low until incorporated. Increase mixer speed to medium and beat until fluffy, about 3 minutes more.
- To assemble, turn half of the cooled cookies upside down, flat side facing up. Drop a large dollop of filling onto the flat side of the cookie, leaving a 1/4-inch plain edge.
- Place another cookie, flat side down, on top of the filling. Press down slightly so that the filling spreads to the edges of the cookie.
- Roll edges in sprinkles. Repeat until all cookies are used.
Yields: 12 whoopie pies
Prep Time: 30 minutes
Bake Time: 10 minutes
Source: barely adapted from Paula Deen
Looking for more Whoopie Pie Recipes? Here are a few of my favorites! 😀