I'm trying to make small Whoopie Pies - about 1.5" in diameter.
Heres the problem; When I use my regular recipe and simply use smaller blobs of batter the whoopie pie piece spreads more when cooked. So I end up with a Whoopie Pie of nearly the same diameter but thinner.
I add a bit more flour to the batter and now I get the perfect sized whoopie pie - in both diameter and thickness. But it's dry.
I've had small Whoopie Pies that were both small and moist - it's not an impossibility.
I'm thinking of using bacon grease instead of shortening.
Does anyone have any ideas?