Name: Whoopie pies with cookies and cream filling recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 18
Ingredients: 1 x 560g Cookies and cream cake mix; 100g pkt vanilla instant pudding mix; 75g self raising flour; 2 large eggs; 100g unsalted butter, melted and cooled; 180ml full cream milk; 150g butter, softened; 1 x 560g Cookies and Cream icing mix; 1 tbsp full cream milk

by Tiffany Page Last updated on 11/25/2021

Turn packet cake mix from the new delicious. baking range into these whoopie pies in no time at all! - Tiffany Page

Ingredients

1 x 560g Delicious Cookies and cream cake mix
100g pkt vanilla instant pudding mix
75g self raising flour
2 large eggs
100g unsalted butter, melted and cooled
180ml full cream milk

Icing

150g butter, softened
1 x 560g Delicious Cookies and Cream icing mix
1 tbsp full cream milk

Method

Step 1

Preheat oven to 190C/170C fan forced. Grease 2 x flat oven trays and line with baking paper or alternatively line with silicone baking sheets.
Step 2

Place cake mix, pudding mix, self raising flour, eggs, butter and milk into the bowl of an electric mixer and beat at a low speed until combined. Increase speed to high and beat for 60 seconds. Transfer to a large piping bag or large zip lock bag. Snip the end so it is around 1cm wide.
Step 3

Pipe rounds approximately 5cm wide and at least 1 inch apart on the tray to allow for spreading. Bake for 13-15 minutes or until cooked through and cakes spring back to the touch. Leave to cool for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining mixture.
Step 4

To make the icing, beat butter in the bowl of a stand mixer for 2 minutes or until pale. Add the icing mixture and beat at a low speed until combined. Beat in milk, increase speed and beat for 2 minutes or until the icing is light and fluffy. Transfer to a piping bag fitted with a star nozzle. Pipe filling onto half of the pies and sandwich.