Patriotic 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
PATRIOTIC sprinkles (red, white & blue)
FILLING:
1/2 container (about 7 oz.) marshmallow fluff.......................1 tsp. vanilla (clear is best)
about 2 cups powdered sugar (more or less)..........................unsalted butter, room temp
vegetable shortening (i.e. Crisco)
NOTE:
The basic of your filling is the marshmallow fluff ~ then you can vary the amount of vegetable shortening, butter and powdered sugar for your own particular taste. I like to use about 1/2 cup of vegetable shortening and only about 2 TB butter because I think the somewhat "waxy" texture of the vegetable shortening makes a more traditional marshmallow filling for Whoopie Pies. But, you could use predominantly butter, with just a little vegetable shortening, if you want more of a Vanilla Marshmallow Buttercream Frosting instead (you'd have a sandwich cookie then ~ not really a whoopie pie).
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Preheat oven to 350. Line 2 or 3 baking sheets with parchment paper and set aside.
Put all of the whoopie pie ingredients into mixer bowl and gradually mix together. Then turn on medium-high for about 30 seconds to mix together well.
Using a small cookie scoop (about 1/2 to 3/4 full because they will spread), put cookies on parchment paper about 2" apart. With your fingers you can pat the edges into round mounds. I recommend using all of the cookie dough so that you have an even number of cookies (you need a top & a bottom for each whoopie pie). Then put a small amount of patriotic sprinkles on half of the cookies. (Do this before you bake them, so the sprinkles will stick.)
Bake for 9-11 minutes. (Usually my first pan is 9 minutes, but the others are 10 minutes ~ don't know why!) Cool on pan a few minutes. Then put the cookies with the sprinkles alternating with the UN-sprinkled cookies on rack or paper to cool completely. Turn the UN-sprinkled cookies over...... Using your small cookie scoop, put a mound of filling on the cookie and place a sprinkled cookie on top. Lightly press down.
Makes about 15-18 whoopie pies
FILLING:
Beat marshmallow fluff, vanilla, butter, shortening and 1 cup of powdered sugar together gradually. Gradually beat in the other cup of powdered sugar. Turn to medium-high and beat until thick & creamy. ** You can't mess this up! Adjust by adding more shortening ~or~ more powdered sugar (just remember to add more powdered sugar in on LOW or it will pouf up all over you!)