Gingerbread Whoopie Pies (mini)
These pies are made with gingerbread & cream cheese icing, but any flavor of cake mix & icing can be substituted. Use food coloring to be creative & or to go with a theme.
- 1 box gingerbread cake mix (+eggs & water)
- 1 13.5 oz can of Pillsbury easy squirt Cream Cheese Icing
Preheat oven to 350 degrees
Spray 2 mini muffin pans (I use the extra small ones used for push pop cakes)
Prepare cake mix as directed on box
Place 1 tblsp of batter in each cup
Bake for 10 minutes.
Turn out of pans & let cool.
Squeeze approx 1 tblsp of icing on the backs of half of the cakes.
Top with the other half.
Makes 96 cakes or 48 whoopee pies