and spices to give it a good apple flavor.
Fill them with frosting and you’re are down to 23 cookies…an easier amount to eat, or get rid of.
You boil the red hots with a little bit of water to make a nice cinnamon sauce.
Well, I thought that it needed to cool a little bit,
so it didn’t melt my butter and affect the frosting consistency.
Red hots don’t stay liquid for very long when you only use a little bit of water.
I let it cool a few minutes and then poured it into my butter.
It turned clumpy right away.
I tried to make it work by beating it really hard.
Nope didn’t work, so into the trash it went.
It’s a good thing I stay stocked in butter…it was easy to start again.
This time as soon as the red hots were liquid, I poured it in and let my kitchen aid do the rest.
The cinnamon flavor is subtle without being overpowering.
It is enough of a red hot taste that you know it’s there and you know what it is.
Totally compliments the apple flavor in the whoopie pies.
I really want to make some more, but if I make them, I will eat them.
So I guess I will just drool over the pictures and remember how awesome they were.
Make sure you visit all the bloggers participating in Applicious Week…
For the Whoopie Pies
- 1 cup shredded apples
- 1 box white cake mix
- 1/3 cup apple cider
- 2 eggs
- 3 Tablespoons oil
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
For the Red Hot Frosting
- 1/4 cup butter, softened
- 1/4 cup shortening
- pinch of salt
- 2 Tablespoons red hot candies
- 1 Tablespoon water
- 4 cups powdered sugar
- 5 Tablespoons heavy cream
- Preheat oven to 350 degrees. Line a baking sheet with a Silpat.
- Squeeze all the excess juice from the shredded apples and set aside.
- In a mixing bowl, combine the cake mix, apple cider, eggs, oil, cinnamon, and nutmeg. Beat for 1 minute on low and then 1 minute on medium.
- Stir the shredded apples in by hand. Scoop out by spoonfuls onto a baking sheet.
- Bake for 10 minutes. Cool 2 minutes on the pan and then remove to a wire rack.
- Beat the butter, shortening, and salt until creamy. Beat in 1 cup of powdered sugar and set aside.
- In a small saucepan on low-medium heat, combine the red hots and water. Stir until melted.
- Pour the hot red hots into the butter mixture in the bowl and beat immediately. Do not wait to mix in the liquid red hots because it hardens very quickly.
- Slowly add the rest of the powdered sugar and heavy cream until completely mixed in. Beat on high for 1-2 minutes until light and fluffy.
- Fill cookies with the frosting and store in a loosely sealed container.
Amount Per Serving:Calories: 167 Total Fat: 8g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 26mg Sodium: 40mg Carbohydrates: 24g Fiber: 0g Sugar: 22g Protein: 1g