Ingredients

The following ingredients have 48 Servings
  • 1 box Betty Crocker Gluten Free Devil's Food Cake Mix
  • 6 tablespoons dairy-free or vegan buttery spread, softened
  • 2 eggs
  • 5 ounces coconut milk
  • 1 box Betty Crocker Gluten Free Yellow Cake Mix
  • 6 tablespoons dairy-free or vegan buttery spread
  • 2 eggs
  • 5 ounces coconut milk
  • 2 cans Betty Crocker gluten-free frostings, flavors of choice
  • 1 7.5-ounce container marshmallow fluff, divided

Instruction

  • Preheat oven to 350 degrees F.
  • Place the devil’s food cake mix, buttery spread, eggs, and coconut milk into the bowl of your stand mixer. Mix on low until the ingredients are incorporated. Then mix on high for one minute. Scrape down the sides of the bowl with a spatula. Then mix on high for one minute more.
  • Pour the mix into a medium bowl.
  • Repeat with the yellow cake mix but leave the batter in the stand mixer bowl.
  • Using a small batter spoon or small ice cream scoop, scoop 2 tablespoons worth of one flavor of batter into each pan cavity. Then spoon 1 teaspoon of the other batter flavor into each cavity.
  • Use a toothpick to swirl the batter flavors together and spread the batter evenly to the edges of the pan cavity. The cavity should be 2/3 full.
  • Place the pan in the oven and bake for 8-10 minutes or until the top of the whoopie cake springs back when touched.
  • Remove pan from oven and allow whoopie cakes to cool for 8 minutes before removing from pan.
  • Wash and dry the pan thoroughly. Repeat steps 5-8 (switching batter as “base flavor”) until all the batter is used up.
  • As the last whoopie pies are baking, wash and completely dry the mixer bowl.
  • Empty one can of frosting into the mixer bowl. Add 1/2 of the marshmallow fluff. Whip contents on high with the paddle attachment until the filling is fluffy and the color is fully mixed.
  • Scoop frosting out into a mixing bowl.
  • Wash and completely dry the mixer bowl. Repeat step 2 with the second flavor of frosting and remaining marshmallow fluff. Leaving filling in mixer bowl.
  • Using an offset icing spatula, gently spread a generous dollop of filling on the flat side of one cookie. (If you spread the filling around too much, as you would with cake frosting, it’ll just pick up crumbs and start looking messy.)
  • Place the flat side of a second cookie on the filling. Keep the whoopie pies as flat as possible even though the tops may be slightly uneven. If you stack them on their sides or at an angle, the top cookie may slide off.
  • Serve them up! Easy Whoopie Pies are best eaten within a day or two. After that, they will get a bit stale.