My Version of Kauffman Stadium’s Blue Velvet Whoopie Pies
This is the fifth in my recipe series where I recreate or put my own twist on some Major League Baseball Stadium Desserts.
These Blue Velvet Whoopie Pies come from Kauffman Stadium, home of the Kansas City Royals.
For this recipe I used my Red Velvet recipe and reduced the amount of cocoa powder, slightly increased the amount of flour to account for spreading and swapped the red for Royal Blue @americolor gel food coloring.
They are everything you want in a velvet cake…soft, tender and slightly moist. At the stadium they are filled with vanilla fluff, but I chose to go with a classic velvet cake accompaniment, cream cheese buttercream frosting.
You won’t be able to stop at just one!!
I hope you give these a try, but if you are off to the stadium to see The Royals you can get The Real Deal at The Rivals Sports Bar in right field.
STAR BAKER TIPS:
Make sure all your ingredients are at room temperature.
Add the dry ingredients with the mixer on low until almost combined. Finish mixing with a rubber spatula scraping the bottom and the sides of the bowl.
If you don’t have a pastry bag you can use a small scoop to portion the filling on top of the cakes.
Blue Velvet Whoopie Pies
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
- 60 ml of Room Temperature Buttermilk ¼ Cup
- 3-4 drops of Americolor Royal Blue Gel Food Coloring
- 1 teaspoon of White Vinegar
- 1 teaspoon of Vanilla Extract or Vanilla Bean Paste
Cream Cheese Buttercream Filling:
- 85 grams of Full Fat Cream CHeese 3 Ounces
- 57 grams of Room Temperature, Unsalted BUtter 4 Tablespoons
- 132 grams of Powdered Sugar 1 Cup
- 1-2 tablespoons of 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.
- Mix in the royal blue food coloring.
- Next, add the buttermilk and vinegar and mix until combined.
- Add the dry ingredients and mix on low until just combined. Finish mixing with a rubber spatula, scarping the bottom and sides of the bowl to make sure all the dry ingredients are mixed in.
- Using a 1 tablespoon size scoop portion out the batter onto parchment lined baking sheets. You should have 18 cakes.
- Bake for 8-9 minutes or until they spring back when lightly pressed.
- Remove from the oven and place the pan on a rack to allow the cakes to cool completely.
Cream Cheese Buttercream Filling:
- Cream together the butter and cream cheese until combined.
- Add the powdered sugar and mix until combined.
- Add the vanilla and 1-2 tablespoons of heavy cream to make a smooth filling.
- Turn over 9 of the cakes so the bottoms are facing up and place a dollop of filling on each. Top with the remaining cakes.
- Enjoy!!
