Om nom nom nom nom! Don’t you guys love those yummy woopie pies that’ve been popular lately? I sure do! In fact, I’ve been playing around with some super yummy ideas and have stumbled upon the perfect type of little fluffy pie!

“Woopie” is a bit too loud for some ponies, so I took it upon myself to create Fluttershy’s Yay Pies! And trust me, folks, this was the most delicious, moistest cake I’ve ever eaten! The frosting in the middle is a bit exotic, so if raspberry insides are a bit too uch for you, you can totally go classic vanilla frosting with just a touch of red food coloring to get that super cute Fluttershy mane color.

Ingredients

• 1 (18.25 ounce) package yellow cake mix
• 1 (3.4 ounce) package instant lemon pudding mix
• 1 3/4 cups water
• 3 egg whites
• 3/4 cup nonfat milk
• 1/2 teaspoon lemon extract

1. Preheat your oven to 350 degrees F. 

2. In a large mixing bowl, mix together the cake and pudding mix until they’re blended together pretty well. 

3. Pour in water and egg whites. (To get the yolks out of the egg, I suggest Youtubing it to see the exact technique. It’s really quite easy, as long as you’re careful and take your time!) Beat on low speed for 1 minute. Increase the speed to high and mix the lemony concoction for 4 minutes.

4. Pull out a large sheet pan and coat it generously with butter. (I like to stick it in the stove for a minute or two to warm it up, then just rub stick butter over it.) 

5. Now, the fun part! Scoop out the cake mix with a spoon, not more than a spoonful at a time, and plod it onto the sheet pan in a small “lump.” The batter’s going to be quite thick, so it’s easy enough to do. Also, keep in mind that these guys are going to expand about 2 times their size while baking, so leave room around them!

6. There isn’t necessarily a stagnant amount of time that they need to be baked since they’re so teeny-weeny, so I employed the ‘ol “poke-em” trick. As mentioned in the Cake Tips post, this method works better than timing it. Simply poke one of your freaky little human fingers onto the top of the Yay pie, and if it doesn’t leave a small indent and instead bounces back up, they’re ready to come on out! 

And now, ze’ frosteenk!

Ingredients

• 1/2 cup butter, softened 
• 1/2 cup fresh raspberries
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt 
• 1 (16-oz.) package powdered sugar

1. Beat first 4 ingredients at medium speed with an electric mixer until creamy.
2. Gradually add powdered sugar, beating at low speed until blended and smooth after each addition.

Note: Be sure to wash and thoroughly dry raspberries before adding to frosting

Eazy peazy lemon Yay Pie squeezie!