Red, White and Blueberry Whoopie Pies
Wanna make whoopie?
No, not that kind.
This kind!
Seeing that the 4th of July is just around the corner, we thought this recipe for Blueberry Whoopie Pies from the U.S. Highbrush Blueberry Council was just too darling — not to mention patriotic — to pass up sharing. So in all of its whoopie glory, here it is!
Red, White and Blueberry Whoopie Pies
Author: U.S. Highbrush Blueberry Council
Recipe type: Dessert
Cuisine: American
Prep time:
Cook time:
Total time:
Serves: 12
These Red, White and Blueberry Whoopie Pies are simply the cutest treats ever – and they’re just as tasty as they are cute! Blueberries and gooey marshmallow fluff are sandwiched between two moist red velvet cookies. Both kids and adults will love them, and the red, white and blue combo makes them perfect for patriotic parties. Swap red velvet cake mix out for chocolate, vanilla or gingerbread and these Blueberry Whoopie Pies can be a hit for any occasion.
Ingredients
- 1 red velvet cake mix (18.25 ounces)
- ¼ cup flour
- ½ cup water
- 1⁄3 cup vegetable oil
- 3 large eggs
- 1-½ cups marshmallow crème from a jar
- 1 cup fresh blueberries
Instructions
- Heat oven to 350°F.
- Line two large baking sheets with parchment paper.
- In a large bowl combine cake mix, flour, water, oil and eggs.
- With an electric mixer, beat at medium speed until smooth, 2-3 minutes.
- Scoop the batter by rounded tablespoons onto prepared baking sheets, 2 inches apart, to make 24 cookies.
- Bake until puffed, 8-10 minutes.
- Let cool 2 minutes on the baking sheets.
- With a spatula, remove to wire racks to cool completely
- With a small spatula or knife, spread 1-½ teaspoons marshmallow crème onto the flat side of each cookie
- Divide blueberries onto 12 of the cookies
- Top with remaining cookies to make sandwiches
- Serve immediately or store chilled in an airtight container layered between sheets of waxed paper
What dessert will you whip up for the 4th of July? These are just too adorable to pass up, right? —Jenn