My Red White and Blue Velvet Whoopie Pies are a festive way to celebrate the 4th of July
How fun are these Whoopie Pies!!!
I noticed that most red white and blue whoopie pies have one red cake and one blue cake…boring!
I decided to have some fun with these and make a red and blue swirl on each cake instead. It’s supper easy to do using the pasltic wrap tip.
Place a line of red batter on a sheet of plastic wrap and then place a line of blue batter next to it. Next roll it up and twist the ends. Place it into a large piping bag fitted with a large round piping tip and you are all set to go.
To insure that your whoopie pies turn out all the same size, I like to draw 2″ circles spaced evenly apart on the bottom of the parchment paper. They will act as a gide when you pipe the batter.
Holding the bag vertically, place the tip in the middle of the circle and pipe until the batter just reaches the edge of the circle.
Red White and Blue Velvet Whoopie Pies
Equipment
- 1 Half Sheet Pan
- 1 Piece of parchment paper to fit the pan
- 1 Large Patry Bag
- 1 Large Rounf Plain Decorating tip
Ingredients
Cakes:
- 135 grams of All-Purpose Flour 1 Cup + 2 Tablespoons
- ½ teaspoon of Baking Powder
- ¼ teaspoon of Baking Soda
- ¼ teaspoon of Kosher Salt
- ½ teaspoon of Unsweetened Cocoa Powder
- 57 grams of Room Temperature Unsalted Butter 4 Tablespoons
- 100 grams of Granulated Sugar ½ Cup
- 1 Large Room Temperature Whole Egg
- 1 teaspoon of Vanilla Extract or Vanilla Bean Paste
- 60 ml of Room Temperature Farmland Fresh Dairies Buttermilk ¼ Cup
- 1 teaspoon of White Vinegar
- 3-4 drops of Americolor Navy Blue Gel Food Coloring
- 3-4 drops of Americolor Red Red Gel Food Coloring
Buttercream Filling:
- 113 grams of Room Temperature Unsalted Butter 8 Tablespoons
- 150 grams of Powdered Sugar
- 1-2 tablespoons of Farmland Fresh Dairies Heavy Cream
- ½ teaspoon of Vanilla Extract or Vanilla Bean Paste
Instructions
Cakes:
- Preheat your oven to 350℉.
- In a bowl whisk together the flour, baking powder, baking soda, kosher salt and cocoa. Set aside.
- In a bowl using a hand mixer or in the bowl of a stand mixer, cream together the butter and granulated sugar for about 1-2 minutes.
- Add the egg and vanilla and beat until thoroughly combined.
- Next, add the buttermilk, vinegar and flour mixture and mix on low until justcombined.
- Finish mixing with a rubber spatula, scarping the bottom and sides of the bowl to make sure all the dry ingredients are mixed in.
- Divide the batter in half. Color one blue and the other red.
- On a piece of plastic wrap place red batter in a like on the plastic wrap, next place the blue batter next to it.
- Roll up in the plastic wrap and twist the ends.
- Place the tube in a large pastry bag that has been fitted with a large round tip.
- Draw 12 2" circles evenly spaced on the parchment paper. Place the paper in the pan with the drawn circles on the bottom.
- Pipe the batter to fit inside the circles.
- Place the pan in the freezer for 15 minutes.
- Bake for 12-13 minutes, or until the top of the cakes spring back when lightly pressed. Start checking at 11 minutes. Do not over bake.
Buttercream Filling:
- Cream together the softened butter, powdered sugar and vanilla until smooth.
- Add the few splashes of the heavy cream and beat until you have a smooth filling.
- Turn over 6 of the cakes so the bottoms are facing up and place a dollop of filling on each. Top with the remaining cakes.
- Enjoy!!
