We made 2 different sets of red velvet whoopie pies. The first was from a Duncan Hines recipe. The second, we adapted from Fatima’s famous cake cookies. The results: a harder, crunchier sandwich, and a soft and moist sandwich. Both equally delicious.
Here’s the second version of our red velvet whoopie pies. I think this version is my favorite. Although the ones posted yesterday were really good, I like the cake cookies better. They remind me of the Little Debbie oatmeal cream pies.
Red Velvet Whoopie Pies
- Heat your oven to 350 degrees.
- Mix everything together. You should be able to roll a ball of the dough in your hand, like cookie dough. Too thin and it would be cake mix.
- Roll out small balls of dough on a cookie sheet, and smash them down with the bottom of a glass cup so they are flat.
- Place in the oven for about 8 mins or until the bottoms are slightly golden brown.
- Let them cool for a bit, and then move them to a wire rack.
- 1 egg white
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 3/4 cup shortening
- Beat egg white and mix with the milk, 1 teaspoon vanilla and 1 cup of the confectioners’ sugar. Mix well then beat in the shortening and the remaining cup of confectioners’ sugar. Beat until light and fluffy.