Red, White, and Blue Whoopie pies

Whoopie pies...yum!  Don't you just love them?  I have come to the conclusion that if it is fattening I will probably love it.  I have been searching high and low for a good whoopie pie recipe, but for some reason, they always fall short of my expectations until this recipe.  I found this recipe on the Better Homes and Garden website, and I think they are fantastic.  It is actually a red velvet whoopie pie.  I think most people now know what red velvet cake is, but if you don't,  it is actually just a yummy chocolate cake tinted red.  It is very popular in the south and pretty much everywhere now.  

This recipe originally caught my eye because I was thinking of things to make red, white, and blue for Fourth of July, and I thought well if you can tint it red I bet I could tint half blue.  So I decided to give it a try, and not only did the colors come out cute, the whoopie pies were delicious.   The originally recipe calls for cream cheese whoopie  pie filling because cream cheese frosting is usually served with red velvet cake, but my husband and kids did not like the cream cheese filling.  I did of course, but when I made the traditional filling from a recipe I had from Woman's Day, we all agreed that was definitely better.  I have put the recipe for both below so that you can choose whichever you like.  These are pretty small whoopie pies, but to me just the right size.   The recipe states you get about 60 if you make them 1 inch and 42 if you make them 2 inches.  I made mine about 2 inches, and I got about 30 whoopie pies.  So if you want more you might want to double the batter.  But these are really tasty and pretty easy too.

My camera is on the outs lately.  It is kind of in and out.  So I get some okay pictures and some really not okay.  So that is why there are not as many procedure pictures as I would have liked.  I am working on getting a new camera soon:)

Red, White, and Blue Velvet Whoopie Pies (Better Homes and Garden)


2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk

Food coloring.  If you are making these red and blue, you will split the batter in half and tint half red with about 1/2 of a 1-oz. bottle of red and half blue with 1/2 of a 1-oz. bottle of blue or until the colors are to your liking.  If you are making them all red, you will use 1 1-oz. bottle of red.

Parchment paper for lining baking sheets 

Traditional Whoopie Pie Filling:

6 Tbsp. of butter, melted
1 cup plus two tablespoons of confectioners sugar
1 cup plus two tablespoons of marshmallow fluff
1 1/1 tsp. of vanilla extract

In a medium bow, mix all ingredients vigorously until well blended.



Cream Cheese Whoopie Pie Filling:

1/4 cup butter, softened
4 ounces of cream cheese, softened
7-ounce jar of marshmallow fluff

In a medium bowl, beat butter and cream cheese.  Fold in marshmallow creme.

 Directions:

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round.

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

6. To store:   If using cream cheese filling, refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.   If using traditional filling, can be stored in an airtight container unrefrigerated.