Red Velvet Whoopie Pies with Blueberries
Red velvet whoopie pies with blueberries are a delicious treat that combine the classic flavor of red velvet cake with the sweet and tart flavor of blueberries. The red velvet cake is made with buttermilk, eggs, butter, and red food coloring, creating a moist and indulgent treat. The blueberry flavored filling is light and creamy, and the combination of the two flavors is simply irresistible. These whoopie pies are perfect for any occasion, from birthday parties to bake sales. Enjoy!
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 ounce (2 tablespoons) red food coloring
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1 cup (2 sticks) unsalted butter, at room temperature
- 2½ cups confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup blueberries, fresh or frozen
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, until fully incorporated. Beat in the food coloring and vanilla.
- With the mixer on low speed, add the flour mixture in three batches, alternating with the buttermilk, until just combined.
- Scoop the batter into 1-tablespoon mounds onto the prepared baking sheets, about 2 inches apart. Bake for 8 to 10 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in the vanilla.
- Fold in the blueberries.
- Spread a heaping tablespoon of the filling onto the flat side of a cooled cake. Top with another cake, flat side down, to make a sandwich. Repeat with the remaining cakes and filling. Serve immediately, or store in an airtight container in the refrigerator for up to 3 days.
- Make sure to use fresh or frozen blueberries for the filling. Frozen blueberries will give the filling a smoother texture.
- If you want a brighter red color in the cake, you can add more red food coloring.
- When scooping the batter onto the baking sheet, make sure to leave enough space between each scoop so that the whoopie pies have room to spread while baking.
- Allow the whoopie pies to cool completely before assembling.
- Serve the whoopie pies immediately, or store them in an airtight container in the refrigerator.