Watermelon Whoopie Pie Recipe
Growing up we frequently had a treat called a Whoopie Pie. Depending on where you live you may call these doozies, but here in PA Dutch country they are whoopie pies. Usually they are chocolate cakes with either vanilla cream or my favorite, peanut butter filling. I thought I’d change it up and make it a summer themed treat. I came up with a Watermelon Whoopie Pie Recipe. You get all the yummy flavors of a traditional whoopie pie but all dressed up to look like a watermelon. Enjoy!
Mix all the cake/cookie ingredients well and roll into 1 inch balls. Flatten lightly and place on a parchment lined cookie sheet. Bake 10 minutes.
Mix all of the filling ingredients well. Then mix in the pink food coloring. Spread mixture onto one of the cooled cakes/cookie and top with another cookie. Press in chocolate chips on the side to resemble watermelon seeds.
Here is the complete Watermelon Whoopie Pie Recipe. Enjoy!
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Watermelon Whoopie Pie Recipe
Directions for Cake/Cookie
- 2 (8.25 oz) pouches Funfetti vibrant green cake mix
- 1 teaspoon baking powder
- 2 eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
Ingredients for Filling
- 4 cups powdered sugar
- 1 Tablespoon butter at room temperature
- 1/2 cup solid shortening
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 Tablespoons milk
- 2 Tablespoons hot water
- 3-4 drops neon pink food color
- 1/2 cup semi-sweet chocolate chips
Directions for Cake/Cookie
1. Preheat oven to 350°.
2. Line a cookie sheet with parchment paper and set aside.
3. Pour the cake mix into a large mixing bowl. (The cake mix is blue in color but as soon as you add the wet ingredients, it turns green).
4. Add the baking powder and stir to mix well.
5. Add the eggs, oil and vanilla to cake mix and stir until well incorporated.
6. Chill the cookie dough for 30 minutes.
7. Roll the dough into 1 inch balls and place on the cookie sheet at least 2 inches apart.
8. Using the bottom of a measuring cup or glass, flatten each cookie slightly.
9. Bake for 10 minutes exactly.
10. Allow cookies to cool on cookie sheet for 5 minutes before transferring to a wire rack to completely cool.
Directions for Filling
1. In a large mixing bowl, add the powdered sugar, butter, shortening, milk, hot water, vanilla and salt.
2. With an electric mixer on low speed, mix all ingredients until well incorporated.
3. Once all of the ingredients are well blended, add 3-4 drops of the pink neon food color. Increase the mixer speed to medium high and beat until light and fluffy (about 1-2 minutes) and the color is a bright pink. Chill for 20-30 minutes.
4. Line a cookie sheet with wax paper and place 1/2 of the cooled cookies on it.
5. Spread 2-3 tablespoons of filling on top of each cookie on the cookie sheet. If needed, use a spatula to spread evenly. Top with the underside of the remaining cookies.
6. Gently press chocolate chips into the pink icing to resemble watermelon seeds.
Makes 10-13 whoopie pies. If not serving right away, store in an airtight container at room temperature for 1-2 days.
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