How to Make Red Velvet Whoopie with Blueberries

Photo: Lucy Schaefer. Food moderator: Brock Kesson

These patriotic beauties were inspired by the classic red velvet cake, whoopee pies, and the need for an easy and fun Fourth of July dessert. Red velvet cookies with white whipped cream, cream cheese and blueberries offer a fun twist on the classic whoopee pie we didn’t know we needed.

Whoopee pies got their namesake in the Dutch state of Pennsylvania, where Amish women baked piles of extra batter in an effort to avoid waste. The cupcakes are then layered around a layer of icing, making them the perfect dessert to fill in for lunches and snacks on the go. When Amish kids found this delicious treat in their lunchbox, they yelled “Raw!” And we don’t blame them.

Kid-friendly and super simple, these goodies have a layer of fresh blueberries to offset the sweetness of red velvet cookies and the whipped cream cheese frosting. They also add a pop of color, turning a humble whoopee pie into the perfect Independence Day dessert.

Looking for more red, white, and blue candies? Check out our list of over 40 desserts from the 4th of July!

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yields:

12


quotas

Preparation time:

1

hour

0

minute

total time:

1

hour

0

minute

Red velvet cookies

1/2 c.

(1 stick) butter, softened at room temperature

1/4 c.

Unsweetened cocoa powder, sifted

1 tbsp.

red food coloring

1/2 c.

full fat butter

1 tbsp.

Distilled white vinegar

packing and assembly

8 oz.

cold cream cheese

1 1/2 c.

Powdered sugar, plus more dust

1 1/2 c.

Textures heavy whipping cream

1/2 c.

Chopped roasted pecans

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Red velvet cookies

  1. Preheat oven to 350 degrees and line 2 with parchment paper. In a medium-sized bowl, whisk together flour, baking powder, salt, and baking soda.
  2. Using an electric mixer on medium speed, in a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter until fluffy, about 2 minutes. Add granulated sugar and beat, scraping sides of bowl halfway through, until about 2 minutes more.
  3. Reduce mixer speed to low and add eggs one at a time, whisking to incorporate after each addition. Add cocoa powder and food coloring, and beat on medium speed until smooth and textured, about another minute. Add the milk, vinegar, and vanilla and continue whisking until fully combined. The mixture may look broken or slightly curdled, which is normal.
  4. Add flour mixture in 3 additions, whisking on low speed to incorporate, scraping bowl after each addition. Fold the last streaks of flour with a rubber spatula.
  5. Using 1 1/2 tablespoons cookies or a measuring spoon, place mixture on prepared baking sheet, spaced 2 inches apart. Bake rotating pans centered, until sides are slightly firm and surfaces are smooth, about 10 minutes. Let the cookies cool on a baking sheet for 10 minutes, then transfer to a wire rack and leave to cool completely.

packing and assembly

  1. Meanwhile, using an electric mixer on low speed, in a medium bowl, or in the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese, powdered sugar, vanilla, and salt until mixture resembles coarse crumbs, about 3 minutes. Increase mixer speed to medium and continue to beat until smooth, another 2 to 3 minutes. Scrape down the sides of the bowl. With the motor running, slowly stream the cream over the side of the bowl and continue to whisk until stiff peaks form. Fold in pecans.
  2. Spoon icing into a piping bag fitted with a large star tip. Store it in the refrigerator until ready to use.
  3. Flip half of the cookies with the flat side facing up. Put a layer of decorations on each. Layer blueberries and sandwich each with another cookie. Dust the surface with powdered sugar.

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Whoopi Red Velvet Blueberry Pie

Photo: Lucy Schaefer. Food moderator: Brock Kesson

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