Kardea integrates regular boxed cake mix, flat, sprinkles and marshmallow cream for a special treat!
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Kardea Brown shares down-home, Southern dishes from her South Carolina kitchen area. The cook and caterer was born and raised on the sea islands of Charleston, the heart of all Southern cooking, and discovered to prepare in her grandma's kitchen area. Nowadays, she takes generations of household dishes and makes them her own as she cooks for friends and family at her Sea Island home.

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Confetti Whoopie Pies
DISH THANKS TO KARDEA BROWN
Level: Easy
Overall: 1 hr 50 min
Active: 40 minutes
Yield: 4 to 6 servings

Active ingredients

Pies:

Nonstick cooking spray, for the baking sheets
One 15.25-ounce box yellow cake mix
1/4 cup oil
2 large eggs, lightly beaten
1/4 cup confetti sprinkles

Icing:

4 tablespoons unsalted butter, at space temperature
One 7.5-ounce container (about 2 cups) marshmallow creme, such as Marshmallow Fluff
1 teaspoon vanilla extract
2 to 3 cups confectioners' sugar
Confetti sprinkles, for rolling

Instructions

Unique devices: a 2-tablespoon ice cream scoop

For the pies: Pre-heat the oven to 375 degrees F. Line 2 baking sheets with parchment paper and spray with nonstick cooking spray.

Mix together the cake mix, oil and eggs in a large bowl until integrated. Stir in the sprays.

Utilizing a 2-tablespoon ice cream scoop, dollop 12 scoopfuls of batter on one of the prepared baking sheets about 2 inches apart. Repeat with the staying baking sheet. Dampen your fingers with a little water; press and smooth the tops of each dollop so that they are flattened a little and even on top. Bake till they are golden and springy to the touch, 12 to 15 minutes. Cool entirely on the sheets.

For the icing: On the other hand, beat the butter and marshmallow creme together in a bowl with an electric mixer until really fluffy. Include the vanilla and beat up until combined. Gradually include the confectioners' sugar about 1/4 cup at a time, adding more till the mixture is appropriately stiff sufficient to hold its shape (see Cook's Note). Using the exact same (cleaned up) scoop as the cookies, scoop the filling onto the flat side of one cookie, then top it with another cookie, flat-side down. Repeat with the remaining cookies and filling. Put the sprays into a low bowl or rimmed plate, then roll the sides of the filled cookies in the sprays until the exposed filling is covered. Serve instantly, or shop cooled in an airtight container for up to 2 days.

Cook's Note

The icing might need more confectioners' sugar depending upon the temperature level of your components and the wetness in the air. You can also chill the mix before filling the cookies for an even firmer texture. If you're serving these on a hot day or at the beach, freezing the filled pies will help them stay fresh and cool, instead of turning into a mushy mess.

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Kardea Brown's Confetti Whoopie Pies|Delicious Miss Brown|Food Network