Pink Lemonade Whoopie Pies

Pink Lemonade Whoopie Pies takes around 45 minutes from beginning to end. For 56 cents per serving, you get a side dish that serves 12. One portion of this dish contains approximately 3g of protein, 10g of fat, and a total of 296 calories. Head to the store and pick up white cake mix, lemon zest, lemon juice, and a few other things to make it today. 85 people have tried and liked this recipe. It is brought to you by Food Babbles. With a spoonacular score of 14%, this dish is not so outstanding. Similar recipes include Pink Ladybug Whoopie Pies, Pink Peppermint Whoopie Pies, and Vegan Chocolate Whoopie Pies with Pink Vanilla Cashew Cream.

Servings: 12

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.In a large bowl, mix together cake mix, eggs, butter and food coloring (if using) until incorporated. Measure 1 tablespoon scoop of dough and form into a ball between your hands. Place on prepared baking sheet 1 1/2 inches apart. Repeat with remaining batter. Bake in preheated oven for 10-12 minutes. Watch closely and remove once just starting to turn golden, do not brown. Cool on baking sheets for 5 minutes then gently transfer to wire rack to cool completely.In a small bowl, stir together strawberries and granulated sugar. Set aside.In the bowl of a stand mixer fitted with a paddle or in a bowl with a hand mixer, beat butter until pale and fluffy. Slowly add 2 cups confectioners' sugar and beat until incorporated.Mash strawberries with a fork. Place a fine mesh sieve over mixing bowl with butter/confectioners' sugar mixture. Press strawberries through sieve into mixing bowl. Discard seeds. Add lemon juice and lemon zest to mixing bowl. Beat all ingredients until incorporated. Add more of the remaining confectioners' sugar and continue beat until until desired piping consistency has been reached.Fill a pastry bag fitted with an open tip with prepared filling. Pipe onto 12 cookies. Top with remaining 12 cookies. You may have filling leftover.

 

Step by step:

1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Set aside.In a large bowl, mix together cake mix, eggs, butter and food coloring (if using) until incorporated. Measure 1 tablespoon scoop of dough and form into a ball between your hands.

2. Place on prepared baking sheet 1 1/2 inches apart. Repeat with remaining batter.

3. Bake in preheated oven for 10-12 minutes. Watch closely and remove once just starting to turn golden, do not brown. Cool on baking sheets for 5 minutes then gently transfer to wire rack to cool completely.In a small bowl, stir together strawberries and granulated sugar. Set aside.In the bowl of a stand mixer fitted with a paddle or in a bowl with a hand mixer, beat butter until pale and fluffy. Slowly add 2 cups confectioners' sugar and beat until incorporated.Mash strawberries with a fork.

4. Place a fine mesh sieve over mixing bowl with butter/confectioners' sugar mixture. Press strawberries through sieve into mixing bowl. Discard seeds.

5. Add lemon juice and lemon zest to mixing bowl. Beat all ingredients until incorporated.

6. Add more of the remaining confectioners' sugar and continue beat until until desired piping consistency has been reached.Fill a pastry bag fitted with an open tip with prepared filling. Pipe onto 12 cookies. Top with remaining 12 cookies. You may have filling leftover.

Nutrition Information:

covered percent of daily need