Pumpkin Whoopie Pies
Source: from BearfoodBaker | recipe from Lisa
If you love the fall and walking around a pumpkin patch, you’ll love these Pumpkin Whoopie Pies.
Ready in 45 minutes | Serves: 12
1 box of White Cake Mix
1 cup of water
1 stick of butter, softened
Orange Baking Gel (Use Betty Crocker or Wilton brands)
Green Thick Icing with Tip #352 (Leaf Tip)
Heat oven to 350°F for shiny metal pan or 325°F for dark or nonstick pan. Grease bottom only of pan (use paper baking cups for cupcakes
Beat cake mix, water, butter and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Add some orange baking gel until you get the shade you want before you fill the cupcake liners.
Pour into cake liners. Bake for 23 minutes. Cupcakes are done when toothpick inserted in center comes out clean. Cool completely.
While cupcakes are baking, add orange baking gel to the frosting until you get the shade you like.
Then cut the tops off each cupcake, place in freezer for 10 minutes.
Take cupcake tops out of freezer and make create a sandwich as shown in photo.
Insert Tootsie Roll stem to the top of each whoopie pie.
Pipe the leaves with thick green icing and top #352.