Petite Whoopie Eggs

This "egg-citing" sandwich cookie features two colorful cakes filled with luscious buttercream. Decorator icing is piped on the top cake to create the appearance of Easter eggs.

Ingredients for Petite Whoopie Eggs: Makes approximately 24 sandwich cakes.

Cake:

1 box white cake mix

3 eggs

1 small box vanilla instant pudding mix

1/2 cup corn oil

2/3 cup water

Buttercream Filling:

1 1/2 sticks soft butter

1 cup marshmallow creme

3 cups confectioner's sugar

1 t. vanilla extract

Decorator icing:

1/2 stick soft butter

2 cups confectioner's sugar

1 t. vanilla

2 T. milk

Materials needed:

electric mixer

mixing bowl

4 large disposable piping bags and couplers

large decorating tip: Wilton #4B

4 small disposable piping bags and couplers

small decorating tips: Wilton #4,5,6,16

gel food coloring

2 mixing spoons

4 teaspoons

1 dinner knife

spatula

oven and oven mitt

parchment paper

baking sheet

4 small mixing bowls

scissors

measuring cup

measuring spoons

cookie spatula

cookie rack

oval pattern - oval dimensions 2 1/4 inches x 1 1/2 inches (file folder, white paper, ruler, pencil, marker)

With a pencil, draw a 2 1/4" x 1 1/2" oval onto a file folder. Cut out the oval to use as a pattern.

Trace the oval onto a white piece of paper 6 times, spacing the ovals about 2 inches apart.

Preheat oven to 350 degrees F.

Cover the baking sheet with a piece of parchment paper. Slip the oval pattern between the parchment paper and the baking sheet.

Put the cake mix, eggs, instant pudding mix, corn oil, and water into the mixing bowl. (picture 1)

Use the electirc mixer for about two minutes or until the cake batter is smooth. (picture 2)

Divide the cake batter into three small bowls. Using the tip of a dinner knife, add a small amount of gel food coloring.(picture 1)

Stir with a spoon until completely blended. I used violet, green, and pink gels. (picture 2)

Using a spatula, put the green batter into a large piping bag with tip and coupler attached.

Pipe the cake batter in an oval, using the pattern as a guide. (picture 1)

Then fill in the center of the oval. (picture 2)

After piping 12 ovals onto the parchment paper, remove the oval pattern before baking. (picture 1)

Bake the cakes at 350 degrees F. for 10 minutes. (picture 2)

After baking, slide the parchment paper containing the cakes onto a cookie rack to cool.

Repeat steps 5 and 6 for the pink and violet cakes.

Put butter into the mixing bowl and beat until it is fluffy. (picture 1)

Add confectioner's sugar and vanilla extract. Beat until thoroughly mixed.

Remove mixing bowl from mixer. Using a spatula, carefully fold in the marshmallow cream. (picture 2)

Spoon the filling into a large piping bag. (picture 3)

Use a spatula to remove cakes from parchment paper. Turn one egg cake over with the flat side facing up.

Pipe the filling on the flat side of the cake. (picture 1 and 2)

Gently top the filling with another egg cake to form a little sandwich. (picture 3)

In the mixing bowl, add soft butter, confectioner's sugar, vanilla, and milk. Mix until smooth. (picture 1)

Divide the icing into 4 small bowls and add gel food coloring. I used pink, yellow, teal blue, and violet. (picture 2)

Scoop the icing into the small disposable piping bags with the couplers and tips attached. (picture 3)

Pipe designs on top of each Petite Whoopie Egg using different colors of the decorator icing.

Now it's time to enjoy this sweet treat. Whoopie!