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Red Velvet Whoopie Pies with Blue Cream Filling

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These red velvet whoopie pies feature moist, tender cakes paired with a silky, tangy blue cream filling that adds a playful twist to a classic dessert. Perfect for celebrations or an indulgent snack, they come together quickly with simple pantry ingredients.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk, room temperature (or milk + 1 tbsp vinegar as substitute)
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring (gel preferred)
  • 1 teaspoon white vinegar
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon blue gel food coloring
  • 2 tablespoons (30ml) heavy cream (optional, to loosen filling)

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a small bowl or measuring cup, whisk together the buttermilk, vanilla extract, white vinegar, and red food coloring until smooth.
  6. Gradually add the dry ingredients to the creamed butter mixture in three additions, alternating with the wet mixture in two additions, starting and ending with the dry. Mix on low speed just until combined.
  7. Using a tablespoon or cookie scoop, drop rounded spoonfuls (about 2 tablespoons or 30g each) onto the prepared baking sheets, spaced about 2 inches apart.
  8. Bake for 10-12 minutes until the cakes spring back lightly when touched and a toothpick inserted in the center comes out clean. Do not overbake.
  9. Let the cakes cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  10. To prepare the blue cream filling, beat the cream cheese and softened butter together until smooth and creamy, about 2-3 minutes.
  11. Gradually add the sifted powdered sugar, mixing on low until incorporated, then increase speed and beat until fluffy.
  12. Stir in the vanilla extract and blue gel food coloring. If the filling is too thick, add heavy cream one teaspoon at a time until desired consistency is reached.
  13. Pair cakes of similar size. Spread about 2 tablespoons of blue cream filling on the flat side of one cake and sandwich with the other, pressing gently to spread the filling evenly to the edges.
  14. Optional: Refrigerate assembled whoopie pies for 30 minutes to firm up the filling before serving.

Notes

Use gel food coloring to avoid thinning the batter and filling. Do not overbake the cakes to keep them moist and tender. Chill the filling slightly before spreading for easier handling. You can bake the cakes ahead and freeze unfilled for convenience. For a dairy-free version, substitute cream cheese and butter with plant-based alternatives and use coconut milk instead of heavy cream.

Nutrition

Keywords: red velvet, whoopie pies, blue cream filling, easy dessert, homemade, celebration dessert, colorful dessert

Find it online: https://rowanrecipes.com/red-velvet-whoopie-pies-recipe-easy-homemade-blue-cream-filling-delight/