RED VELVET WHOOPIE PIES
1 box Red Velvet cake mix ~or~ 1 box white cake mix PLUS 2 tsp. RED VELVET extract (I got mine on the cake decorating aisle Walmart {NOT grocery section})....................1/2 tsp. vanilla extract
2 eggs.................................................................................1/2 cup flour
1 stick unsalted butter, melted
OPTIONAL: 1 TB white chocolate pudding mix (powder ~ not prepared pudding)
HALLOWEEN sprinkles (I used white bones, rather than sprinkles that had orange in them b/c I didn't want orange on the red cookies)
FILLING for BOTH flavors:
1/2 container (about 7 oz.) marshmallow fluff.......................1 tsp. vanilla (clear is best)
about 2 cups powdered sugar (more or less)
about 1/4 cup vegetable shortening (i.e. Crisco)
IF NEEDED: a little flavored liquid coffee creamer (French Vanilla ~ Italian Sweet Cream)
This will make enough for 1 cake mix recipe (maybe a little more ~ can keep any extra in a Tupperware container in refrigerator)
TIP: Spray your rubber scraper with non-stick spray before using it to get the marshmallow fluff out of the container!
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DEVIL's FOOD CAKE WHOOPIE PIES
1 box fudge or dark chocolate cake mix ................................2 eggs
1 stick melted butter.............................................................2 tsp (dark) chocolate syrup
1/4 cup (dark) unsweetened cocoa powder............................1 tsp. instant coffee powder
HALLOWEEN sprinkles
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PREPARATION for BOTH flavors:
Beat all ingredients together until smooth. It shouldn't stick to your finger if you lightly touch the batter ~ if it does, beat in about 1/4 cup more flour.
Preheat oven to 350. Line baking sheets (probably 3) with parchment paper and set aside.
I used a small cookie scoop (about 3/4-ful) or about 1 TB dough, and made balls with my hands. I put 4 rows of 4 each on each cookie sheet. (You want to end up with an even amount of cookie balls) Then go back and dip the tops of HALF of the balls into sprinkles. Lightly flatten the tops of all of the cookie balls to about 1-1/2" across.
Bake for about 9 minutes (always 9 for me), until just getting slightly firm on top. Let the cookie sheet rest on a rack for a few minutes before removing the cookies to paper on the counter to cool completely. (Put them on the paper alternating sprinkled tops with plain bottom cookies). When they're completely cool, turn over the plain (no sprinkles) bottom cookies.
While the cookies are cooling, prepare the FILLING by beating all the ingredients together (add the powdered sugar gradually, so it doesn't pouf up into your face). Truthfully, I never actually measure the ingredients for this! I just add powdered sugar as needed ~ and some flavored liquid coffee creamer too .... until you have a very smooth MARSHMALLOW FILLING that isn't runny and stands up in peaks in the mixer bowl (and doesn't run off the beater) (Extra filling will keep for at least a month in a Tupperware container in the refrigerator.)
Put about 2-3 tsp. filling onto each bottom cookie (the ones WITHOUT SPRINKLES that you turned over) and then put the sprinkled tops on. Lightly press down.
Each cake mix should make about 1-1/2 dozen whoopie pies.