Serious Eats: Talk

Converting Cupcakes to Whoopee pies

I am trying to convert a red velvet cupcake recipe to a whoopee pie recipe. The difference is the batter is cooked like a cookie for the pies. I tried just placing scoops on a baking sheet; giant thin red disks. I tried chilling the batter; same result. I really like my cupcakes and I'm afraid just adding flour will screw up the ratio and make the cakes dry. So far the only winners are our chickens, they go nuts for red velvet Frisbees. Any help will be much appreciated. Thank you.

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