Grab your beads and little baby Jesus’s, a new dessert is in town! These King cake whoopie pies are another hybrid creation. I sandwiched 2 vanilla whoopie pies between the colorful King cake buttercream frosting. There is nothing to the recipe and my favorite part was piping all the magical colors of the frosting together.
My other Mardi Gras dessert I made was my Banana foster scones Check them out if you are looking for a breakfast and dessert combination.
Getting on the Whoopie Pie train!
Celebrating Mardi Gras at age 39 is definitely different now. At least all of the beads I collected over the years (inapproprately I may add) are now being put to use in my photo props. I knew they would come in handy one day!
There are many King Cake recipes out there but I couldn’t find a whoopie pie combination. So since I am on a roll with the hybrid desserts, I thought what the hell, why not.
Whoopie Pies are described as a mini cake sandwich in cookie form. The round pieces of cake have a creamy filling or a frosting sandwiched between them. The traditional filling is marshmallow but buttercreams are also widely used. The cake comes in many flavors such as chocolate, pumpkin, or vanilla. The batter is soft and the texture of the cake is moist.
Whoopie Pie Origin
Whoopie Pies are a New England classic and a Pennsylvania Amish Tradition. They are sold all over the United States and have been around since 1925. It is the official state treat of Maine. The Whoopie Pie Festival is celebrated annually in Dover-Foxcroft Maine. Several bakers come from all over to compete on this delicious dessert. I am not going to lie, I would LOVE to compete in this! I love me some whoopie Pies!
How to make a King Cake Whoopie Pie
This recipe is easy and not too time consuming. Preheat ovent to 350 degrees. Place parchment paper on baking sheets. In a medium mixing bowl, whisk the flour, salt and baking soda. Set that aside.
In a large mixing bowl, with your electric hand mixer, cream your butter and granulated sugar until creamy. Then add in your eggs, vanilla and almond extract. Blend well.
Add in half of the dry ingredients and mix until blended. Add in your buttermilk and blend well. Lastly, add the rest of the dry ingredients and mix until blended.
With an ice cream/cake scooper place large scoopfuls on prepared baking sheets about 2 in apart. Put in oven for 10-12 minutes (oven temps will vary). The cakes are done when pressed slightly they will spring back. Let cook for 15 minutes.
How to make the Colorful frosting
In a stand mixer with paddle attachment, mix 1 cup of salted butter on medium for 6 minutes. It will be light and fluffy. Scrape down sides with spatula. Add in your 1lb of confectioner’s sugar, vanilla extract and 2-3 tbsp of heavy cream or milk. Blend on low until all the confectioner’s sugar is incorporated. Then turn on high for another 6 minutes.
You may have to add more confectioner’s sugar if too thin or more heavy cream if too thick and dry.
Split buttercream frosting up into three separate bowls. Add in your colors and mix until you get the desired color. Take a piece of cling wrap and spread with a spatula the three frosting colors in a line next to each other. Roll the cling wrap like your are rolling a soft taco up. Cut one of the edges and place in your 16 in piping bag with 1 in piping tip. Pipe onto bottom of one whoopie pie and top with another. Serve and enjoy!
How long are whoopie pies good for?
Whoopie pies need to be stored in an airtight container and are good for 3-5 days at room temperature. You can freeze them up to 3 months. Be sure to wrap each one individually as they freeze better that way.
King Cake Whoopie Pies
- Home Decor
- Measuring cups and spoons
- Electric hand mixer
- Kitchen Aid stand mixer
- Wilton 16 in piping bag
- Wilton 1 in piping tip
- Plastic wrap
- Cookie sheets x2
- Parchment paper
Vanilla Whoopie pies
- 2½ cup all-purpose flour
- 2 tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp almond extract
- ⅔ cup buttermilk
King Cake Buttercream frosting
- 1 cup salted butter, softened
- 1 tsp vanilla extract
- 1 lb confectioner's sugar
- 2-3 tbsp heavy cream or milk
- purple gel coloring
- green gel coloring
- yellow gel coloring
- Vanilla Whoopie pies
- Heat oven to 350°. Line cookie sheets with parchment paper; set aside.
- Combine the all-purpose flour, baking soda, and salt. Set aside.
- Combine 1 cup of granulated sugar and butter in mixing bowl and beat until creamy. Add the eggs, vanilla and almond extract. Beat until well mixed. Add half of the flour mixture; beat until well mixed. Add buttermilk; beat until well mixed. Add remaining flour mixture and beat until well mixed.
- Drop dough by rounded tablespoonfuls, about 2 inches apart onto prepared cookie sheets. Bake 10-12 minutes (oven temps vary) or until tops spring back when lightly touched. Cool completely.
King Cake Buttercream frosting
- In a stand mixer with paddle attachment beat 1 cup of butter for 6 minutes until light and fluffy. Add in vanilla extract and confectioner's sugar on low. Add in 2-3 tbsp of heavy cream until you reach your desired consistency of frosting. You may need to add more confectioner's sugar and/or heavy cream.
- Split up buttercream frosting into 3 bowls. Add in your gel yellow coloring to one bowl, green to one bowl and purple into one bowl. Mix well. Once whoopie pies have cooled pipe frosting onto bottom of one whoopie pie and top with another pie, creating a sandwich.
- Whoopie pies will last 3-5 days when stored in an airtight container at room temperature.
- You can freeze them up to 3 months. Be sure to wrap individually.
Fun Fact of the day!
The average human will shed 40 pounds of skin in a lifetime. Now that’s disgusting!
This post may contain affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.