Red, White & Blue Whoopie Pies with Cream Cheese Filling

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Red, White & Blue Whoopie Pies with Cream Cheese Filling
Red, White & Blue Whoopie Pies with Cream Cheese Filling
 

We are ready for a day of family, food, fireworks and festive treats! This years patriotic favorite is our Red, White & Blue Whoopie Pies with a Cream Cheese Filling. They are as delicious as they are pretty and make for a great dessert to bring to a family bbq or wrap up for your neighbors.

Have a safe and fabulous 4th of July weekend & happy baking!

Servings: 24 whoopie pies

Prep: 40 minutes

Cook Time: 30 minutes

INGREDIENTS

For the Whoopies:

  • 3 cups all-purpose flour

  • 1/3 cup unsweetened cocoa powder

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1/2 cup unsalted butter (room temperature)

  • 1/2 cup vegetable shortening

  • 1/2 cup light brown sugar

  • 1 cup granulated sugar

  • 2 eggs

  • 2 tsp vanilla extract

  • 3 tsp red food coloring

  • 1 cup buttermilk

Cream Cheese Filling:

  • 4 ounces cream cheese (room temperature)

  • 1/4 cup unsalted butter (room temperature)

  • 3 1/2 cups powdered sugar

  • 1 tsp vanilla extract

DIRECTIONS:

Whoopies

  1. Preheat your oven to 350 degrees F and line two baking sheets with parchment paper (set aside).

  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt (set aside)

  3. In the bowl of a stand mixer with a paddle attachment, beat together the butter, vegetable shortening, brown sugar and granulated sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth (approx. 5 minutes). Add the eggs one at a time, beating well after each addition. Add the vanilla and the red food coloring and beat until just blended.

  4. Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and buttermilk and beat until completely combined.

  5. Using a medium sized cookie scoop (or spoon), drop a tablespoon of batter onto one of the prepared baking sheets, spacing them at least 2 inches apart. Bake for approximately 10 minutes, or until the cakes spring back when pressed gently.

  6. Remove the baking sheet from the oven and let the cakes completely cool.

Cream Cheese Filling

  1. In the bowl of a stand mixer with a paddle attachment, beat together the cream cheese and butter on medium speed.

  2. Add the powdered sugar and beat on low speed until combined.

  3. Add the vanilla and increase the speed to medium-high; beat until creamy and smooth (approx 4 minutes).

Assembling the Whoopie Pies

  1. Spread the filling onto the flat side of one cake using a knife or a pastry bag with a round tip. Top it with another cake, flat-side down. Repeat with the remaining cakes and filling.

  2. Add red or blue sprinkles to the edges for a patriotic touch!

Note: Assembled Whoopie Pies can be stored in an airtight container at room temperature for up to 3 days.

Enjoy!!

 
Keely Barrera1 Comment