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Pink Ladybug Whoopie Pies
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Prep Time:
1 hour
Total Time:
1 hour 40 minutes
Delicious ladybug whoopie pies made with Betty Crocker™ Super Moist™ vanilla cake mix for a fun and whimsical dessert.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Vanilla Cake Mix
  • 3 tablespoons milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 8 drops red food color
  • 1/2 cup butter, softened
  • 1 jar (7 oz) marshmallow creme
  • 2 oz cream cheese, softened
  • 1 teaspoon vanilla
  • 1/2 cup powdered sugar
  • 1 tube (0.67 oz) black decorating gel
  • 1 tube (0.67 oz) white decorating gel
  • 28 candy eyes
  • 84 mini candy-coated chocolate candies
Instructions:
  • Preheat the oven to 350°F and line 2 cookie sheets with parchment paper. In a large bowl, use an electric mixer on low speed to combine cake mix, milk, oil, eggs, and food color for 30 seconds. Then, increase the speed to medium and beat for 2 minutes, scraping the bowl occasionally. Generously spray your hands with cooking spray and roll the dough into 28 (2-inch) balls. Place the balls 1 inch apart on the prepared cookie sheets.
  • Bake for 9 to 11 minutes until set. Let sit for 2 minutes before transferring to cooling racks. Allow to cool completely for about 20 minutes.
  • In a medium bowl, combine butter, marshmallow creme, cream cheese, and vanilla. Mix with an electric mixer until creamy. Gradually add powdered sugar and mix until smooth. Spread 1 heaping tablespoon of filling onto the bottom of one cookie. Top with another cookie, bottom side down, and press gently. Use black gel to draw a half circle at the top of the pie for the ladybug face and wings on each side. Attach candy eyes and place 3 candies on each wing for ladybug spots. Refrigerate covered until serving.

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