Frog Cupcakes

Frog Cupcakes 

Adorable frog-faced cupcakes with rich frosting, candy eyes, big smiles, and a moist cupcake base underneath. Perfect for kids’ parties, spring events, or anyone who loves cute character baking.

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⭐ INGREDIENTS

A. Vanilla (or Chocolate) Cupcakes

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 2 large eggs (room temperature)

• ½ cup vegetable oil

• ¾ cup buttermilk (or milk + 1 tsp vinegar)

• 2 teaspoons vanilla extract

• ¼ cup melted butter (optional for richness)

Chocolate option:
Replace ¼ cup flour with ¼ cup cocoa powder.

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B. Frog Green Buttercream

• 1 cup unsalted butter, very soft

• 3 ½ cups powdered sugar

• 1 teaspoon vanilla extract

• 2–3 tablespoons milk or cream

• Green gel food coloring (leaf green or neon green)

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C. Decorations (Frog Face Features)

Choose one style or mix them:

Eyes

• White chocolate melts + black icing

• Marshmallow slices + chocolate chips

• Candy eyeballs

Mouth & Details

• Black piping gel

• Melted chocolate

• Red icing (for tongue)

Nostrils

• Chocolate sprinkles

• Mini chocolate chips

• Dots of black gel

Extra Decorations (optional)

• Green fondant (for eyelids or arms)

• Sprinkles for water lily theme

• Small sugar flowers

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⭐ HOW TO MAKE THE CUPCAKES

1. Preheat the Oven

• Set oven to 350°F (175°C).

• Line a cupcake pan with 12 liners.

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2. Mix Dry Ingredients

In a bowl, whisk together:

• Flour

• Baking powder

• Baking soda

• Salt

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3. Mix Wet Ingredients

In another bowl, whisk:

• Eggs

• Sugar

• Oil

• Buttermilk

• Vanilla

• Melted butter (optional)

Whisk until smooth and pale.

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4. Combine Batter

Pour dry mixture into wet mixture.
Stir gently until just combined—do not overmix.

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5. Bake

Fill cupcake liners about 2/3 full.
Bake 16–20 minutes, or until a toothpick comes out clean.
Cool completely before decorating.

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⭐ HOW TO MAKE THE FROG FROSTING

1. Beat Butter

Beat butter 2–3 minutes until pale and whipped.

2. Add Powdered Sugar

Add 1 cup at a time until smooth.

3. Add Vanilla & Milk

Add enough milk to create spreadable consistency.

4. Color It

Add green gel food coloring until you get a bright frog green.

Tip: Gel food coloring keeps buttercream thick and stable.

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⭐ ASSEMBLY — FROG FACE DECORATING (DETAILED)

1. Frost the Cupcakes

• Use a large round piping tip (Ateco 808 or Wilton 2A).

• Pipe a smooth, high dome.

• Use a spatula to round the top into a bubbly frog shape.

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2. Add Frog Eyes

Choose one:

A. Marshmallow Eyes

• Slice marshmallows diagonally.

• Stick chocolate chips into the sticky side.

B. Candy Eyeballs

• Press gently into the top of the frosting.

C. Fondant Dome Eyes

• Roll small white balls, flatten them, add black fondant dots.

Place the eyes at the back/top of the dome like a cartoon frog.

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3. Add a Frog Smile

Using black gel or chocolate:

• Pipe a wide curved smile.

• Add a tiny upward curve at each end (cute expression).

Optional:

• Add a little red tongue curling out.

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4. Add Nostrils

Use:

• 2 sprinkles

• 2 dots of black gel

• 2 mini chocolate chips

Place them between the eyes and the smile.

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5. Optional Fancy Additions

• Add green fondant eyelids for more expression.

• Place the cupcake on blue sprinkles to resemble a pond.

• Add candy flowers for a lily pad look.

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⭐ ADVANCED DECORATING STYLES

1. “Kawaii Frog” Style

• Bigger eyes

• Tiny mouth

• Blush cheeks using pink dust or food coloring

2. “Realistic Frog” Style

• Two-tone greens (light + darker green piping)

• Fondant pupils

• Subtle shading with edible dust

3. “Frog Prince Cupcakes”

• Add small fondant gold crowns

• Pipe sparkly accents with edible glitter

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⭐ STORAGE

• Room temperature: 1–2 days

• Refrigerator: 4–5 days

• Freezer (unfrosted cupcakes): up to 2 months

Decorated cupcakes store best in a cupcake box.

OTHER RECIPES

boxed cake INGREDIENTS 

 * 1 (18.25 ounce) package white cake mix 

 * 1 (16 ounce) can prepared vanilla frosting 

 * 6 drops green food coloring, or as needed 

 * 1/4 cup green decorator sugar 

 * 12 large marshmallows 

 * 48 semisweet chocolate chips 

 * 1 drop red food coloring 

 boxed cake DIRECTIONS 

 1. Bake cupcakes according to the directions on the package. Allow them to cool completely. 

 2. Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops. 

 3. Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil. 

 4. Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs. The boxed cake mix recipe is ready...great ! golden-rum-cake.

Boxed Frog Cupcakes Video :

Nice Homemade Twinkies

Nice Homemade Twinkies

Soft golden sponge cakes with fluffy vanilla cream filling—just like the iconic snack, but fresher, richer, and better.

You can bake these in a real canoe-shaped pan, mini loaf pans, or even DIY foil molds.

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⭐ INGREDIENTS

A. Sponge Cake Batter

• 1 cup all-purpose flour

• 1 teaspoon baking powder

• ¼ teaspoon fine salt

• 4 large eggs, separated

• 1 cup granulated sugar

• ¼ cup whole milk

• 1 teaspoon vanilla extract

• 2 tablespoons melted butter (optional for richer cakes)

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B. Classic Cream Filling

(Soft, fluffy, not overly sweet — crème pâtisserie + marshmallow style)

• ½ cup unsalted butter, softened

• ½ cup shortening (for authentic fluffy texture)

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• ¼ cup marshmallow creme or fluff

• 1–2 tablespoons heavy cream (as needed)

• Pinch of salt

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⭐ HOW TO MAKE THE CAKE MOLDS (DIY OPTION)

If you don’t have special pans:

1. Tear 8 sheets of heavy aluminum foil.

2. Wrap each sheet around a small spice container or cardboard tube to form a rounded “canoe.”

3. Remove the form and gently shape the foil so it stands on its own.

4. Spray the inside with nonstick spray.

These bake beautifully and give you the classic shape.

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⭐ STEP-BY-STEP: MAKING THE SPONGE CAKES

1. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Grease and flour your molds. Set on a baking tray.

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2. Mix Dry Ingredients

Whisk together:

• Flour

• Baking powder

• Salt

Set aside.

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3. Beat Egg Yolks

In a bowl, beat egg yolks + ½ cup sugar until pale, thick, and creamy (about 3 minutes).
Mix in milk, vanilla, and melted butter.

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4. Whip Egg Whites

In a clean bowl, whip:

• 4 egg whites

• Remaining ½ cup sugar (added slowly)

Beat until stiff, glossy peaks form. This gives the cakes their signature airy texture.

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5. Combine Gently

Using a spatula:

1. Fold the egg yolk mixture into the whites.

2. Add dry ingredients in very gentle folds.

3. Stop as soon as the flour disappears.

The batter must stay fluffy.

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6. Fill Molds

Fill each mold 2/3 full—they rise a lot.

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7. Bake

Bake 10–13 minutes until:

• Tops are golden

• Cakes spring back to the touch

Cool completely before filling.

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⭐ CREAM FILLING — DETAILED METHOD

1. Beat the Fats

Beat butter + shortening for 3 minutes until very fluffy.

2. Add Sugar & Vanilla

Mix in powdered sugar, vanilla, and salt. Continue beating.

3. Add Marshmallow Creme

This gives the classic light, slightly stretchy cream.

4. Adjust Texture

Add heavy cream 1 teaspoon at a time until:

• Smooth

• Spreadable but still firm

• Whips into soft peaks

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⭐ FILLING THE CAKES

1. Use a chopstick or small straw to poke three holes in the bottom of each cake.

2. Transfer the cream filling to a piping bag with a small round tip.

3. Pipe cream into each hole until the cake plumps slightly.

4. Wipe off excess and let set 10 minutes.

TIP:
Refrigerate for 20 minutes for the filling to set firmer.

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⭐ STORAGE

• Room temp: 2 days

• Fridge: 1 week (best!)

• Freezer: Up to 2 months

  • Wrap tightly; thaw 1 hour before eating.

They taste even better chilled.

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⭐ OPTIONAL VARIATIONS (LONGER DETAIL)

1. Chocolate Twinkies

• Replace ¼ cup flour with cocoa.

• Add 2 tablespoons melted chocolate to the batter.

• Fill with chocolate mousse or chocolate marshmallow cream.

2. Strawberry-Filled Twinkies

• Add 2 tablespoons freeze-dried strawberry powder to filling.

• Pipe strawberry jam into the center first, then cream.

3. Banana Cream Twinkies

• Add ¼ teaspoon banana extract to filling.

• Add 1 tablespoon mashed freeze-dried bananas.

4. “Birthday Cake” Twinkies

• Add rainbow sprinkles to batter and filling.

• Flavor filling with almond+vanilla mix.

OTHER RECIPES

....a nice boxed cake mix recipe to try ! 

 INGREDIENTS 

 * Cake: 

 * 4 eggs 

 * 1/2 cup butter, melted and cooled to lukewarm 

 * 1 cup water 

 * 1 (5.1 ounce) package instant vanilla pudding mix 

 * 1 (18.25 ounce) package yellow cake mix 

 Filling: 

 * 1/2 cup butter, room temperature 

 * 1 (8 ounce) package cream cheese, room temperature 

 * 5 cups confectioners' sugar, sifted 

 * 1 (8 ounce) container frozen whipped topping, thawed 

 * 1 teaspoon vanilla extract 

 INSTRUCTIONS 

 1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10x15 inch jelly roll pans. 2. Beat the eggs until combined; stir in the melted butter. Add the water, pudding mix, and yellow cake mix, stirring well to combine. The batter will be very thick. Divide the batter between the prepared pans, spreading it evenly. 

 3. Bake until the cakes spring back when pressed lightly with a finger or a tester comes out clean, 15 to 20 minutes. Cool completely on wire racks. 

 4. To make the filling, combine the room-temperature butter, cream cheese, and confectioners' sugar. Beat until smooth. Stir in the whipped topping and vanilla extract. 

 5. When the cakes are cool, spread the filling mixture on top of one cake layer. Place the second cake layer on top of the first, and cut into bars. Wrap each bar in plastic wrap and store in the freezer. The box cake mix recipe is ready to serve....enjoy!

  frog-cupcakes

Nice Homemade Twinkies Video:

Homemade Chocolate Cake Mix

Homemade Chocolate Cake Mix

A rich, moist, deeply chocolatey mix made entirely from scratch. Just combine the dry ingredients, store it in an airtight container, and when you're ready to bake, simply add the wet ingredients and bake. This makes one full 2-layer cake or 24 cupcakes.

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⭐ DRY MIX INGREDIENTS (Store Ahead)

• 2 cups all-purpose flour

• 1 ¾ cups granulated sugar

• ¾ cup unsweetened cocoa powder (natural or Dutch-process)

• 1 tsp baking powder

• 2 tsp baking soda

• 1 tsp fine salt

• ½ cup powdered milk (optional but great for richness & shelf stability)

• 2 Tbsp cornstarch (helps keep the mix lump-free and more tender)

Optional add-ins for extra flavor

• 1 tsp instant espresso powder (boosts chocolate flavor)

• 1 Tbsp vanilla sugar

• ½ cup mini chocolate chips (store in a separate bag if your kitchen is warm)

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⭐ HOW TO MAKE THE DRY MIX

1. Sift flour, cocoa powder, baking powder, baking soda, and cornstarch into a large bowl.

2. Add sugar, salt, powdered milk, and any optional dry flavorings.

3. Whisk thoroughly until the mix looks even and uniform.

4. Transfer to an airtight jar, zip bag, or container.

5. Label with:

   • “Chocolate Cake Mix — Add: 2 eggs, 1 cup water, ½ cup oil, 1 cup buttermilk (OR 1 cup water + 2 Tbsp vinegar), 1 tsp vanilla.”

   • Date of preparation.

Storage Life

• Room temperature: up to 3 months

• Refrigerator: 6 months

• Freezer: 1 year

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⭐ WHEN READY TO BAKE — WET INGREDIENTS

Add these to one full batch of the dry mix:

• 2 large eggs (room temp)

• 1 cup warm water

• ½ cup vegetable oil (or melted butter for richer texture)

• 1 cup buttermilk

  • (OR 1 cup water + 2 Tbsp vinegar/lemon juice mixed and rested for 5 min)

• 1 tsp vanilla extract

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⭐ HOW TO BAKE THE CAKE

1. Prepare the pans

• Grease and flour two 8-inch pans, OR

• One 9×13-inch pan, OR

• Line 24 cupcake wells.

2. Mix the batter

1. In a mixing bowl, whisk the eggs, oil, buttermilk, water, and vanilla.

2. Add the cake mix.

3. Beat with a hand mixer or whisk for 2 minutes until smooth.

4. Batter will be thin — this is normal for moist chocolate cakes.

3. Bake

• 8-inch rounds: 30–35 minutes

• 9×13 inch: 35–40 minutes

• Cupcakes: 18–22 minutes

Cake is done when:

• A toothpick comes out clean, or

• The center springs back lightly when touched.

4. Cool Completely

Cooling makes the crumb firmer and improves chocolate flavor.

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⭐ OPTIONAL ENHANCEMENTS (FOR BETTER-THAN-BOXED RESULTS)

Make it extra moist

• Add 2 Tbsp mayonnaise to the wet ingredients (yes—classic bakery trick).

• Swap water for hot coffee.

Make it darker or richer

• Increase cocoa from ¾ cup to 1 full cup.

• Add 2 Tbsp black cocoa.

Make it sturdier for stacking

• Add ¼ cup additional flour to the dry mix.

• Use all butter instead of oil.

Add mix-ins

• 1 cup chocolate chunks

• ½ cup chopped nuts

• 1 cup mini marshmallows for “rocky road” cake

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⭐ CHOCOLATE BUTTERCREAM TO GO WITH IT (LONGER VERSION)

Ingredients

• 1 cup unsalted butter, softened

• 3 cups powdered sugar

• ½ cup cocoa powder

• ¼ cup heavy cream or milk

• 1 tsp vanilla extract

• Pinch of salt

Directions

1. Beat butter 3 minutes until pale and fluffy.

2. Add powdered sugar and cocoa gradually.

3. Stream in cream until you reach your preferred consistency.

4. Add vanilla and salt; beat 2 minutes more.

5. Frost cooled cake generously.

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⭐ TIPS FOR THE BEST HOMEMADE CAKE MIX

• Sift the cocoa to avoid bitterness pockets.

• Keep the mix airtight — exposure to humidity reduces rising power.

• Always add warm water — it blends better with cocoa.

• Make multiple batches and store them in labeled jars for quick baking.

OTHER RECIPES

Ingredients

• 1 3/4 cups (220g) all-purpose flour
• 2 cups (400g) sugar
• 3/4 cup (90g) cocoa powder
• 1 1/2 teaspoons (7g) baking powder
• 1 1/2 teaspoons (7g) baking soda
• 1 teaspoon (5g) salt
• 2 eggs, room temperature
• 1 cup (227mL) whole milk
• 1/2 cup (119mL) vegetable oil
• 2 teaspoons (30mL) McCormick® vanilla
• 1 cup (227mL) coffee, warm

Instructions

Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt in a medium bowl. Store in an airtight container in a cool dry place for up to 3 months until ready to use.

When ready to bake:

Preheat oven to 350 degrees. 

Prepare two 8-inch round cake pans.

Whisk milk, oil, eggs, coffee and vanilla in a large bowl until well mixed and slightly frothy.

Add the dry mix and whisk until just barely combined and smooth, about 50 strokes. (do not over mix)

Divide between the prepared cake pans.

Bake until set and slightly puffed and a toothpick inserted in the center comes out clean, 25 to 30 minutes.

Let cool in the pans 5 minutes, then turn out onto a cooling rack right-side up to cool completely. Enjoy it !

Cake Mix Cookies

Cake Mix Cookies.

EASY CAKE MIX COOKIES

INGREDIENTS (Makes 20–24 cookies)

• 1 box cake mix (any flavor: chocolate, vanilla, lemon, red velvet, etc.)

• 2 large eggs

• 1/3 cup vegetable oil (or melted butter for richer cookies)

Optional Mix-Ins (choose 1–2):

• 1 cup chocolate chips

• ½ cup sprinkles

• 1 cup M&M’s

• ½ cup chopped nuts

• ½ cup white chocolate chips

• Crushed Oreos

• Dried fruit (cranberries, cherries, etc.)

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🍪 INSTRUCTIONS

1. Preheat

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.

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2. Mix the dough

In a bowl, combine:

• Cake mix

• Eggs

• Oil

Stir until a thick dough forms.
(If adding chocolate chips or mix-ins, fold them in now.)

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3. Scoop

Use a spoon or cookie scoop to drop 1–2 tbsp sized dough balls onto the baking sheet, spaced about 2 inches apart.

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4. Bake

Bake 9–12 minutes, depending on cookie size.

• Edges should be set

• Centers will look soft — they firm up as they cool

Do NOT overbake (the secret to soft cookies!).

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5. Cool

Let cookies cool on the pan for 3–5 minutes, then transfer to a wire rack.

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⭐ VARIATIONS

Chocolate Cake Mix Cookies

• 1 cup chocolate chips

• 2 tbsp cocoa powder (optional for extra fudge)

Funfetti Cookies

Use white or vanilla cake mix

• ½ cup rainbow sprinkles

Red Velvet Cookies

Roll dough balls in powdered sugar before baking → crinkle cookies

Lemon Crinkle Cookies

Use lemon cake mix
Roll in powdered sugar → bright, tart, soft cookies

Strawberry Cake Mix Cookies

• white chocolate chips
  (Like strawberry shortcake ice cream bars—so good!)

Peanut Butter Cake Mix Cookies

Use yellow cake mix

• 1 cup peanut butter
  (Replace 1/3 cup oil with ¼ cup oil if adding PB)

Carrot Cake Mix Cookies

• white chocolate chips

• chopped walnuts

• drizzle with cream cheese icing

OTHERS RECIPES

. a nice boxed cake mix recipe to try ! Great !

BOXED CAKE MIX RECIPE INGREDIENTS

• 2 large eggs
• 1 stick butter, room temperature
• 1 16-ounce bag chocolate chips
• 1 box of your favorite cake mix

BOXED CAKE MIX RECIPE INSTRUCTIONS

Mix ingredients together. 

Drop on cookie sheet. Bake in 350F (180C) degree oven for 10-12 minutes. 

The boxed cake mix recipe is ready to serve...enjoy the cake !

VIDEO:

Whoopie Pies Made With Boxed Cake Mix Recipe

WHOOPIE PIES MADE WITH BOXED CAKE MIX 

Soft cake-like cookie sandwiches with creamy filling!

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🛒 INGREDIENTS (Makes about 10–12 whoopie pies)

FOR THE CAKE MIX COOKIES

• 1 box cake mix (chocolate is classic, but funfetti, red velvet, spice, or vanilla all work)

• 2 large eggs

• 1/2 cup vegetable oil (or 1/2 cup melted butter for richer flavor)

• 1/3 cup water OR milk (milk makes them softer and more tender)

• 1 tsp vanilla extract (optional but recommended)

Optional Add-Ins for the Cookies

• 1 tbsp cocoa powder (for deeper chocolate flavor)

• ½ tsp espresso powder (enhances chocolate)

• 2 tbsp sour cream (makes cookies extra soft and cakey)

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FOR THE CLASSIC WHOOPIE PIE FILLING

Marshmallow Cream Filling

• 1 cup marshmallow fluff/creme

• 1/2 cup butter, softened

• 1 1/2 cups powdered sugar

• 1–2 tsp vanilla extract

• Pinch of salt

• 1–2 tbsp milk or cream (as needed for consistency)

Optional Fillings

• Chocolate buttercream

• Peanut butter filling

• Mint or peppermint filling

• Cream cheese frosting

• Strawberry buttercream

(More details in Variations section.)

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🍰 INSTRUCTIONS — LONG STEP-BY-STEP

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1. Prepare your baking trays

• Line 2 baking sheets with parchment paper or silicone baking mats.

• Whoopie pie batter spreads slightly, so parchment is best for clean edges.

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2. Make the whoopie pie “cookie” batter

In a large mixing bowl:

1. Add cake mix.

2. Add eggs, oil (or melted butter), and water/milk.

3. Add vanilla.

4. Mix with a spatula or hand mixer on LOW until combined.

The batter will be thicker than cake batter but softer than cookie dough — a “soft-drop” consistency.

OPTIONAL (recommended for puffy, cakey whoopie pies)

• Stir in 2 tbsp sour cream

• Add 1 tbsp additional cake mix if batter seems too runny

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3. Scoop the batter

Scoop 2 Tbsp portions onto the prepared baking sheets:

• Leave 2 inches spacing between each mound.

• Keep portions uniform so the sandwiches match nicely.

For perfectly round whoopie pies:
Use a small ice-cream scoop or cookie scoop.

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4. Bake the cakes

Bake at 350°F (175°C) for 10–12 minutes.

Signs they’re done:

• Tops spring back when touched

• Edges look set but not browned

• Centers don’t jiggle

Do NOT overbake—they should be soft and fluffy.

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5. Cool completely

Let the cakes cool on the pan for 5 minutes, then transfer to a rack.

They must be fully cool before filling so the frosting doesn’t melt.

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⭐ MAKE THE FILLING (LONG VERSION)

In a mixing bowl:

1. Beat butter until fluffy (1–2 min).

2. Add marshmallow fluff; beat until smooth.

3. Add powdered sugar gradually until creamy and thick.

4. Add vanilla + pinch of salt.

5. If needed, add 1–2 tbsp milk to adjust texture:

   • Too thick → add milk

   • Too thin → add more powdered sugar

Filling should be:
✔ Thick
✔ Spoonable
✔ Not runny
✔ Spreadable without squeezing out too easily

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6. Assemble the whoopie pies

1. Pair up the cooled cakes by size.

2. Pipe or spread 1–2 tbsp filling onto the flat side of one cake.

3. Gently press the matching cake on top to form a sandwich.

Don’t squeeze too hard — you want a soft “fluffy” look, not a pancake.

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7. Chill briefly (recommended)

Refrigerate assembled whoopie pies for 20–30 minutes to help them:

• Set

• Hold shape

• Get that classic tender, thick texture

They’re even better the next day!

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⭐ FLAVOR VARIATIONS

1. Classic Chocolate Whoopie Pies

Use chocolate cake mix

• extra 1 tbsp cocoa
  Filling: marshmallow cream vanilla filling

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2. Red Velvet Whoopie Pies

Use red velvet cake mix.
Add 1 tsp vinegar for authenticity.
Filling: cream cheese frosting

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3. Lemon Whoopie Pies

Use lemon cake mix

• lemon zest
  Filling: vanilla frosting or lemon buttercream

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4. Funfetti Birthday Whoopie Pies

Use vanilla or funfetti cake mix
Filling: vanilla buttercream with sprinkles mixed in

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5. Chocolate Peanut Butter Whoopie Pies

Use chocolate cake mix
Filling: peanut butter buttercream (½ cup PB + ½ cup butter + 1–2 cup powdered sugar)

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6. Pumpkin Spice Whoopie Pies

Use spice cake mix
Add ½ cup pumpkin puree
(Use only 1 tbsp water instead of ⅓ cup)
Filling: cinnamon cream cheese frosting

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⭐ TIPS FOR PERFECT WHOOPIE PIES

• Use milk instead of water for richer, softer cakes

• For thicker cakes, refrigerate dough 10–15 minutes before scooping

• Don’t overbake! Dry cakes = cracked whoopie pies

• Match your tops and bottoms before filling

• Use a piping bag for neater filling

• Chill before serving for bakery-style texture

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⭐ STORAGE

Room Temp

1–2 days in airtight container.

Refrigerator

Up to 5 days.

Freezer

Freeze individually wrapped (plastic wrap + freezer bag): up to 2 months.

OTHERS RECIPES

A nice boxed cake mix recipe to try !
Ingredients

* Pies
* 1 boxed cake mix ( different cake mixes...Chocolate, Lemon, Spice, Strawberry, Red Velvet)
* 3 eggs
* 1/2 cup water
* 1/2 cup oil
Filling
* 1 1/2 sticks unsalted butter, softened
* 1 1/3 cups Marshmallow Fluff
* 3/4 cup powdered sugar
* 2 oz. cream cheese, softened
* 1 1/2 tsp. vanilla
* 1/4 tsp. salt

INSTRUCTIONS

1. Preheat oven to 400
2. Line cookie sheet with parchment paper
3. In mixing bowl beat all ingredients on medium low speed until well combined
4. Drop by 2 tablespoonfuls onto cookie sheets, 2 inches apart
5. Bake 8-10 minutes, until puffed and toothpick inserted in center comes out clean
6. Cool on rack until completely cool
7. In mixing bowl, add butter, marshmallow, powdered sugar, cream cheese, vanilla, and salt
8. Beat until smooth
9. Put 1/2 of pies, flat side up, on a cool baking sheet
10. Mound about 1 1/2 tbls. filling in the center of each
11. Top with remaining pies, rounded side up, and press gently so filling spreads Keep chilled until ready to serve. 

The boxed cake mix recipe is ready ! Enjoy the cake...

VIDEO:

Boxed Cake Mix Cobbler Recipe

🍰🍓 Boxed Cake Mix Cobbler (Dump Cake-Style)

• This upgraded version turns a simple icebox cake into a refined, bakery-style chilled dessert with stable layers, enhanced blueberry flavor, and professional presentation techniques.

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  🧁 Why This Version Is Superior

  • Stabilized layers for cleaner slices

  • Bright, fresh, concentrated blueberry compote that won’t run

  • Cream cheese–cake mix mousse with more structure

  • Silky whipped cream topping that won’t deflate

  • Optional crunch layer for gourmet texture

  • Chef-level flavor balancing (acid + sweet + fat)

  • Make-ahead perfection — lasts 4 days beautifully

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  🍰 Ingredients (With Purpose Notes)

  Blueberry Compote (Flavor Base)

  • 3 cups fresh or frozen blueberries

  • ½ cup sugar (adjust to sweetness of berries)

  • 1 Tbsp lemon juice

  • 1 tsp lemon zest

  • 1½ Tbsp cornstarch + 2 Tbsp water (slurry)

    • Purpose: creates a thick, jammy layer that won’t bleed into the cream.

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  Cake Mix–Cream Cheese Mousse

  • 1 box yellow cake mix (dry, unprepared)

  • 1 (8 oz) block cream cheese, softened until room temp

  • 1 cup powdered sugar

  • 1½ cups cold whole milk

  • 1 tsp vanilla extract

    • Purpose: soft, mousse-like texture with subtle baked-cake flavor.

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  Stabilized Whipped Cream Topping

  • 2 cups heavy cream (cold)

  • ⅓ cup powdered sugar

  • 1–2 tsp vanilla

  • Optional: 1 Tbsp instant pudding mix (vanilla)

    • Purpose: pudding stabilizes whipped cream for firmer layers.

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  Optional Structure/Crisp Layer

  Choose one:

  • Graham crackers

  • Vanilla wafers

  • Ladyfingers

  • Chocolate graham crackers (for contrast)

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  🔵 Step-by-Step Instructions (Expert Detail)

  1. Make a Superior Blueberry Compote

  1. Combine blueberries, sugar, lemon juice, and zest in a saucepan.

  2. Heat over medium until berries release juices (3–5 min).

  3. Stir in the cornstarch slurry and cook until glossy and thick (2–3 min).

  4. Cool completely; compote should be thick, like pie filling.

  Pro Tip:
  If berries are too tart, add 1–2 tbsp sugar. If too sweet, add ½ tsp lemon juice.

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  2. Make the Cream Cheese Cake Mix Mousse

  1. Beat cream cheese until fluffy (1–2 minutes).

  2. Add powdered sugar and whip until smooth.

  3. Slowly pour in cold milk and vanilla.

  4. Add dry cake mix a little at a time.

  5. Mix until a thick, pudding-mousse texture forms.

  Why this works:
  Dry cake mix contains starches that hydrate and create the mousse texture—no baking needed.

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  3. Whip & Stabilize the Cream

  1. Beat heavy cream to soft peaks.

  2. Add powdered sugar + vanilla.

  3. Add 1 Tbsp instant pudding mix (optional) for stability.

  4. Beat to firm peaks (not stiff/curdled).

  Chef note:
  Stabilized whipped cream slices beautifully and holds up for days.

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  4. Build the Layers (Professional Technique)

  You’ll make 3 main layers:

  Layer 1 — Base Crunch (optional but recommended)

  Line a 9×13-inch dish with graham crackers or wafers.
  This creates tiramisu-style structure and prevents soggy bottom.

  Layer 2 — Cake Mix Mousse

  Spread half the mousse evenly.
  Use an offset spatula for clean edges.

  Layer 3 — Blueberry Compote

  Dollop half the compote and gently spread.
  Avoid mixing into the mousse — keep layers distinct.

  Layer 4 — Whipped Cream

  Spread half the cream topping.

  Repeat:

  Mousse → Blueberries → Whipped Cream

  Smooth the top into a perfect finish.

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  ❄️ 5. Chill for 6 Hours (Overnight Best)

  The starches hydrate, crackers soften, and the mousse firms up.

  For restaurant-quality slices, freeze 20–30 minutes before cutting.

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  🍽️ Serving Upgrades (Chef-Level)

  • Add a blueberry drizzle (1 tbsp compote + 1 tbsp hot water).

  • Garnish with:

    • Fresh blueberries

    • Micro-mint or mint leaves

    • Lemon zest curls

    • White chocolate curls

  • Serve in:

    • Glass dessert cups

    • Tall trifle bowls

    • Individual ring molds (high-end presentation)

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  🥄 Flavor Variations (High Value)

  1. Lemon–Blueberry Icebox Cake

  Add:

  • 1 tsp lemon extract to mousse

  • 1 extra Tbsp lemon juice + zest to compote

  2. Blueberry–Cheesecake Icebox Cake

  Use:

  • Crushed graham crackers with melted butter as a bottom crust

  • Add ¼ cup sour cream to mousse

  3. Blueberry–White Chocolate Dream

  Fold ½ cup melted white chocolate (slightly cooled) into mousse.

  4. Triple Berry Icebox Cake

  Use blueberries + raspberries + blackberries for the compote.

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  📦 Storage Guide

  • Refrigerated: 4–5 days

  • Freezer: up to 2 months (thaws into a semifreddo-like texture)

  • Best served chilled, not room temperature

ANOTHER RECIPES

BOXED CAKE MIX RECIPE INGREDIENTS

* 1 can cherry pie filling
* 1 x (20 ounce.) can crushed pineapple in juice
* 1 box cheap, plain yellow cake mix
* Sprinkling of cinnamon (opt.)
* 1 stk butter or possibly margarine, melted

BOXED CAKE MIX RECIPE INSTRUCTIONS

1. Preheat oven to 350 degrees. In 9 x 13 baking dish, stir together pie filling and pineapple. 

Sprinkle cake mix over all, breaking up any large lumps. 

Sprinkle with cinnamon if you like and drizzle with butter. (It will look impossible at this point, but have faith!) 

Cover tightly and bake for 45 min to 1 hr. or possibly till crust is light golden brown and center is hard. 

Serve hot with whipped cream or possibly ice cream...enjoy it !

Boxed cake mix recipe: chocolate-peanut-butter-cookies

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