Welcome to snackin' Saturday! I planted a cute title on today because it just so happens that today, July 21st, is national junk food day. An extra special thanks goes out to the super duper person who gets to come up with fun names for days. Way to go on the junk food, man!
It's also my brother Scott's birthday, and although we rarely see each other any more, I figured I would use his special day to make something festive and birthday looking. Like these whoopie pies!
I think sprinkles are an awesomesauce addition to any birthday food, don't you? I don't care if you're 9 or 90... the sight of sprinkles should bring a smile to your face and cause you to make babbly sounds. If it doesn't, please stand in the "I'm a grump" corner and wait your turn for a tickle torture.
Wanna know the BEST part about these whoopie pies? They're insanely quick and easy peasy to make because the base is a boxed cake mix. Please don't hate me because I used a shortcut. I know I have a culinary background and I should be making everything from scratch, but sometimes a girl like me needs a QUICK FIX in the sweets department. Baby oh baby does this dessert fit that requirement perfectly! In fact, if you're quick with a spoon and you don't mind warm icing between your cookies, you can have these whoopies in your mouth in less than 15 minutes! Now THAT'S something to WHOOP about!
These super quick whoopie pies are a great go-to dessert for last minute guests or as an after school snack for your hungry kids.
WHAT YOU\'LL NEED
- 1 boxed cake mix, any flavor (I used Betty Crocker white)
- 4 ounces (1 stick) unsalted butter, softened to room temperature
- 2 whole eggs
- 2 Tablespoons flour
- 1 Tablespoon caramel flavoring OR 2 Tablespoons vanilla extract
- 1/3 cup of caramel sauce
- 2-3 cups of powdered (confectioner's) sugar
- 1 teaspoon caramel flavoring
- 1-2 Tablespoons milk, as needed
HOW TO MAKE IT
Heat oven to 350 degrees F.
Add all ingredients into a large bowl and use a wooden spoon or hand mixer to combine well.
Using a cookie scoop, drop evenly sized portions of dough onto cookie sheets that have been lined with parchment paper or a silicone baking mat.
Bake for 10-12 minutes, until edges are brown and cookies are set. Let cool on the cookie sheet for at least 10 minutes before transferring them to a wire rack to finish cooling.
Using a stand mixer or electric hand mixer on low speed, combine caramel sauce, 2 cups of powdered sugar, and the caramel flavoring. Slowly add additional sugar and milk as needed until the filling is the consistency you like. Using an offset spatula or piping bag, frost the bottoms of the cookies and then place them together, trying to match size as much as possible.
Bachelor Kitchen