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Red Velvet Whoopie Pies with Blue Cream Cheese Filling

Red Velvet Whoopie Pies - featured image
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These festive Red Velvet Whoopie Pies with a tangy blue cream cheese filling are a crowd-pleasing, easy-to-make dessert perfect for July 4th celebrations or any gathering.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour, sifted
  • 2 tbsp (15g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups (350g) granulated sugar
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 cup (240ml) buttermilk (or 1 cup milk + 1 tbsp lemon juice/vinegar as substitute)
  • 1 tsp vanilla extract
  • 2 tbsp gel-based red food coloring
  • 1 tsp distilled white vinegar
  • 8 oz (225g) cream cheese, softened (full-fat recommended)
  • 1/4 cup (56g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1–2 tsp blue food coloring (gel or natural, e.g. blueberry powder)

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. Sift together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.
  3. In a large bowl, cream softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Add vanilla extract and mix well.
  5. Stir in red food coloring and vinegar.
  6. With mixer on low, alternately add dry ingredients in thirds and buttermilk, beginning and ending with dry ingredients. Mix until just combined; avoid overmixing.
  7. Drop rounded tablespoons of batter onto prepared baking sheets about 2 inches apart using a cookie scoop or two spoons.
  8. Bake for 12-15 minutes until cakes spring back lightly when touched and a toothpick inserted comes out clean or with a few moist crumbs.
  9. Transfer cakes to cooling racks and cool completely before filling.
  10. In a medium bowl, beat cream cheese and butter until smooth and creamy, about 3 minutes.
  11. Gradually add powdered sugar and vanilla extract; beat until fluffy.
  12. Add blue food coloring gradually until desired shade is reached.
  13. Pair cakes by size. Spread about 2 tablespoons of filling onto one cake and sandwich with the matching cake. Press gently to spread filling to edges without squeezing out.
  14. Refrigerate assembled pies for at least 30 minutes to set filling and meld flavors.

Notes

Use gel-based food coloring to keep batter thick and vibrant. Ensure butter and eggs are at room temperature for better texture and rise. Cool cakes completely before filling to prevent melting. Chill assembled pies for at least 30 minutes before serving. Cakes can be baked a day ahead and stored airtight. Filling can be made hours ahead but is best fresh. For dairy-free or gluten-free versions, substitute with appropriate alternatives.

Nutrition

Keywords: Red Velvet Whoopie Pies, Blue Cream Cheese Filling, July 4th Dessert, Patriotic Dessert, Easy Dessert, Crowd-Pleaser, Festive Dessert

Find it online: https://chrisfeasts.com/red-velvet-whoopie-pies-recipe-easy-4th-of-july-dessert-ideas/