Red, White, and Blue-berry Whoopie Pies

A whoopie pie is a fun take on a cookie and a cake combination. They are so versatile and can have endless flavor combinations. This version of the whoopie pie was created in Independence Day spirit for the upcoming holiday on July 4th! The fluffy cookie/cake top and bottom with the white cream filling and the a center full of blueberry jam makes this a delicious treat year round. Adding the red and blue colors just makes it so festive! So feel free to change the colors and jam filling to match your interests!

Start with your stand mixer fitted with a paddle attachment. Cream the softened butter and sugar until light in color and creamy. Due to the high ratio of sugar, the mixture will not be incredibly fluffy like some of the other batters we have created.

Scrape down your bowl with a rubber spatula and add the one egg and vanilla extract. Blend this together until incorporated. Scrape down your bowl halfway through to fully incorporate all of the sugar.

Add the baking powder and salt to the mixer, then alternate the flour and milk. Start by measuring out your 3/4 cup milk in a liquid measuring cup and set aside so it can easily be poured into the mixer, divided. Add 1 cup flour and mix together. While the mixer is running, pour about half of the previously measured milk into the mixer and mix thoroughly. Repeat again with 1 cup flour and then the rest of the milk. End the mixture with the rest of the flour (1/2 cup).

To make the two colors, divide the batter evenly into two separate bowls. I used Wilton icing colors with a toothpick to add color to the batter. Mix the dye in thoroughly so there are no streaks in the batter.

I created these whoopie pies in two different sizes. Using a traditional cookie scoop will create larger items, while the small scoop will create the perfect individual size. Scoop the dough out onto baking sheet pan lined with parchment paper. Bake at 375*F for about 6-9 minutes. You can tell they are done when the dough springs back when you touch the top of them. They should also pull off the parchment easily and be golden brown.

As the whoopie pies bake make the filling! In your cleaned stand mixer, cream together the softened butter and softened cream cheese until white in color and fluffy. (This can beat for a long time…it needs to be smooth and creamy.) While the mixer is going add a pinch of salt, 1 teaspoon vanilla extract, and slowly add the 1 1/2 cups powdered sugar. Mix it together until fully incorporated and smooth. Transfer the cream cheese filling into a piping bag and cut a small hole in the tip to pipe the filling.

Of course, you could make your own blueberry jam… but lets be honest with each other… buying it at the store is easier than buying pectin and making it yourself! Put the blueberry jam in another piping bag to pipe the filling into the center.

Lay one of the colors of whoopie pies out face down on a piece of parchment paper. Using the piping bag full of cream cheese frosting, pipe a circle around the outside edges of the “cookie”. I going around two times in order to get a good amount of filling (yum!)! Then using the jam piping bag, fill the center of the frosting holes with jam, add the other colored whoopie pie cookie and voila! I do suggest chilling in the fridge for a bit so the frosting can harden just a little and the whoopie pies will hold together better.

Ingredients:

  • 2 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup softened butter (1 stick)
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon Watkins Vanilla Extract
  • 3/4 cup milk
  • food dye

Ingredients for Filling:

  • 4 ounces softened cream cheese
  • 1/2 cup softened butter (1 stick)
  • pinch of salt
  • 1 teaspoon Watkins Vanilla Extract
  • 1 1/2 cups powdered confectioner’s sugar
  • Blueberry jam

Instructions:

Preheat oven to 375*F.
In a stand mixer fitted with a paddle attachment, cream together butter and sugar until light in color and creamy.
Add egg and vanilla extract and mix until smooth.
Add salt and baking powder.
Measure the milk in a liquid measuring cup to be used during the next step. While the mixer is running on low speed, add 1 cup flour; about half of the milk; 1 cup flour; the rest of the milk; 1/2 cup flour. Make sure the batter comes together between each addition to result in a smooth, creamy batter.
Separate the batter evenly into two bowls. Add the desired amount of dye to each batter and mix thoroughly so that there are no streaks in your whoopie pies.
Scoop batter using a small cookie scoop, onto a baking sheet pan lined with parchment paper. Keep the scoops about 1-2 inches apart.
Bake for 6-9 minutes until the “cookie” springs back when touched and are golden brown not the bottom.
While the whoopie pies are baking make the filling by creaming together the butter and cream cheese until white in color and fluffy. Be sure to scrape down the bowl periodically to ensure the butter and cream cheese and smooth.
With the mixer on low speed, add the salt, vanilla extract, and powdered sugar slowly.
Mix the frosting until smooth and creamy.
Put the cream cheese frosting in one piping bag and the blueberry jam in another piping bag.
Once the whoopie pies are cooled, lay one color out face down on a piece of parchment paper. Pipe the cream cheese frosting around the edges of whoopie pies and pipe the blueberry jam into the centers. Place the other colored whoopie pie right side up onto the filling.
Delicious festive treats are done!!!

Yields about 30!

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