Homemade Funfetti Whoopie Pies

Rainbow sprinkles make my heart sing.  If you don’t already know this about me, it’s time to do some more careful reading on this here blog of mine.  Sprinkles are my THANG.

I would (and do) happily eat sprinkles on almost anything.  Ice cream sundaes?  Obv.  A big fat slice of cake?  The more the merrier.  A spoon?  Happened last week…?

I blame my mom for this sprinkle obsession, as I can remember from a young age climbing onto the counter to reach the sprinkle cabinet.

Yup, the sprinkle cabinet.

Some families have a spice cabinet, mine has one devoted to nonpareils and jimmies and colored sugars.  Such is life.

A while back, I went to Wegmans (otherwise know as the happiest place on earth) and happened upon the bulk candy section.  Before I knew it I was shoveling rainbow jimmies into a bag by the armload muttering “Tassssttteee the raaaiiiinnboow”.  Thank God for my watchful roomie Domenica, who carefully removed me from the bulk sprinkle situation.  Me and my bank account may not be alive without her.

And, so, now…now I have three pounds of rainbow sprinks and a whooooole lot of baking to do.  I was racking my brain trying to figure out what recipes I could throw handfuls of colored fun into (just you WAIT until you see what I have up my sleeve for Superbowl Sunday) and I came up with this:

Homemade funfetti whoopie pies.  Mini ones, to be exact.  Adorable and fun and sprinklicious.

Here’s what you do:

Make some funfetti whoopie pie batter (recipe below).

Then, make some fluffy rainbow frosting (recipe below).

And smush ’em together and roll in extra sprinkles, just for good measure.

I took a picture of these babies with an oreo to show you how tiny and cute they are.  You could make regular-sized whoopie pies, but this way is just so much more adorable.  You might even call them FUN-sized FUNfetti..?

Funfetti Whoopie Pies (adapted from Whoopie Pies by Sarah Billingley and Amy Treadwell)

yield: ~18 mini whoopie pies, depending on size

Ingredients

  • 1 1/8 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (4 tablespoons) unsalted butter, softened to room temperature
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup + 1 tablespoon milk (I used vanilla soy milk)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 3 tablespoons rainbow sprinkles

Directions

  1. Preheat the oven to 375 degrees.  Line two baking sheets with parchment paper or a silpat liner.  In a medium bowl, mix the flour, baking powder, and salt.
  2. In the bowl of a stand mixer, beat the butter and sugar on medium high until fluffy.  Scrape down the sides and beat in the egg.  In a small bowl, mix the milk, baking soda, and vinegar.  With the mixer on low, slowly pour in half of the the milk mixture. Add the vanilla and half of the flour mixture.  Blend on low for about 30 seconds, then add the other half of the milk and flour mixtures.  Beat on medium until fully combined, about one minute.  Fold in the sprinkles.
  3. Using a ziploc bag with the corner snipped off, pipe ~2 teaspoon mounds of batter onto prepared pans, leaving about an inch of space between each.  Bake for 8 minutes, or until the cookies are just beginning to turn golden brown on the bottoms.  Allow to cool on the pan for a minute, then remove and cool completely on a wire rack.

Fluffy Vanilla Rainbow Frosting

Ingredients

  • 3/4 cup marshmallow fluff
  • 1/2 cup unsalted butter, softened to room temperature
  • ~1 cup confectioner’s sugar
  • 1/2 teaspoon vanilla extract
  • pinch of salt
  • 2 tablespoons rainbow sprinkles

Directions

  1. Beat the fluff and softened butter on high until fully incorporated, about 1 minute.  Add confectioner’s sugar to desired taste, starting with 1/2 cup and adding up to 1 cup.  The frosting can be quite sweet so don’t add too much!
  2. Add the vanilla and pinch of salt; beat on high for 2 minutes.  Add the sprinkles and beat until incorporated, about 10 seconds.
  3. With a pastry bag or knife, put a teaspoon of frosting on every other whoopie cookie.  Sandwich with a similar-sized whoopie cookie, then roll in sprinkles.  Store at room temperature.

PS- I’ve entered my Peanut Butter Oreo Cupcakes in a competition at Celebrations.com for the most creative cupcake!  Please vote for me, it only takes a second!  Click on the button below, then click “Vote for this cupcake!” Thank you, thank you, thank you!!

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31 thoughts on “Homemade Funfetti Whoopie Pies

  1. Winnie

    These are so beautiful and delicious looking cookies!
    It’s not easy to get marshmallow fluff in my country but I’ll try, as I really want to make these!
    Thanks for sharing,

    Reply
  2. Pingback: Homemade Funfetti Whoopie Pies | The Sweet Life- Recipes And Family

  3. Colele

    I tired this recipe out and the first thing I noticed was the batter looked thinner than yours. Then when I baked it in the oven the spread out thing like paper and didn’t puff at all. I followed the directions strictly to the best of my knowledge. The only thing I did different was use red vinegar instead of white but I did some research and that shouldn’t have been a problem. The taste was still great but way too thin to work with. What happened.

    P,S,
    I also made the classic chocolate whoopie pies from the whoopie book that you mentioned right before making these and they came out excellent.

    Reply
    1. The Sweet Life Post author

      I am so sorry to hear that!! I simply halved this recipe: http://traceysculinaryadventures.blogspot.com/2011/02/vanilla-bean-whoopie-pies-with-nutella.html and after double-checking, the only difference I can find is that it should read 1 + 1/8 cup all-purpose flour (which I’ve since changed, thank you!), though I’m not sure why that would affect the rising. Is it possible the baking powder or baking soda have expired? I hope this helps!

      Reply
  4. Keera

    Today I made these for the second time. The first time they came out perfect but this time was different. As soon as I added the sprinkles, they literally lost all their color and my batter turned a mix of all the colors! Yuck! The only change I made from this time to last was, the first time I made two batches but separate. I didn’t double the mix in one shot. This time, I doubled everything and didnt bother making two speparate. Any idea why this could happen? I also changed from normal sprinkles to the ones posted in your pictures. Thanks!

    Reply
    1. The Sweet Life Post author

      Sorry to hear that! Did the whoopie pies at least look fun and tie-dyed?! The only thing I can think of is the change in sprinkles. The sprinkles in my batter bled their color a tiny bit, but I think I was careful to fold them in only a few times. Sounds like some sprinkles work better than others, so maybe stick with the original sprinkles you used in the future!

      Reply
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  6. pinkavocado7

    oh, myyyyyy goodness…my ohhhh my, these little babycakes are something special, arent they? i ofund this recipe, and i made them for my sister for her birthday..HUGE SUCCESS!!!! everyone loved them..and couldnt get enough of these mini treats! she was delighted, and was so grateful for the perfect birthday treat. 😀

    Reply
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  9. Pingback: In Honor Of 'Pi Day', Here Are The Most Delicious Pie Recipes You Must Try (Photos) | Elite Daily

  10. Kelli

    Do you have any advice as far as converting these into cupcakes? I love th whoopie pies but I need to bring cupcakes specifically to an event. Thanks!

    Reply
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