When he moved up to Northern California to embark on a new career path, I was thrilled since he would be much closer to me. To celebrate, I wanted to bake him something sweet and delightful. I immediately thought of making him a cake, but knew he wouldn't eat much of it so I opted for something much more portable and snackable-- whoopie pies! Yup, I made Birthday Cake Whoopie Pies. Not only did they taste just like a traditional and simple birthday cake, they were adorable to package...and eat.
I know these really weren't for a birthday, but any day can feel like one when you've got these cuties around to munch on.
Birthday Cake Whoopie Pies
1 package white cake mix
1/2 cup of water
1/2 cup of vegetable oil
3 cups powdered sugar
1 cup (2 sticks) unsalted butter
1 tsp vanilla extract
1-2 tbsp heavy cream
food color gel of choice
sprinkles of choice
Preheat oven to 350 degrees F.
1. Use a mixer to combine cake mix, eggs, water, and oil. Beat this together for a few minutes until mixture is well combined, light, and fluffy.
2. Fill a piping bag with the batter and pipe rounds in approximately 1-2"diameter on prepared baking sheets lined with parchment paper or Silpat (you could also just gently spoon out the batter then use the back of the spoon to smooth the round out). Be sure to leave about 2" between each mound. Bake for about 8-10 minutes or just until lightly golden brown. Allow these cake cookies to cool completely.
3. Meanwhile, using a mixer with a whisk attachment, beat together the sugar and butter. Mix this on low until everything is well blended then continue to mix on medium-high for another 2-3 minutes. Add vanilla and heavy cream while continuing to beat for another minute. Add desired amount of food color and beat for another minute until the desired hue is reached. Mixture should be firm, yet smooth.
4. Fill another piping bag with the buttercream and generously pipe the back of a cooled cake cookie. Place another cake cookie on top of the buttercream; gently shake sprinkles onto the sides of the whoopie pie while turning it so all sides are lightly covered. Repeat with the remaining cake cookies and frosting.
Store in an air-tight container...or consume immediately.