Memorial Day is the unofficial start of summer and it is a mere two weeks away. To celebrate the national holiday and show some American pride, I made patriotic mini whoopie pies. Red velvet and blue velvet cookies sandwiched together with cream cheese frosting create a delicious red, white and blue dessert!
Mini whoopie pies have been a recurring dessert on If You Give a Blonde a Kitchen recently. I love that they are single-bite and one recipe makes so many—perfect for entertaining! For Easter, I made mini carrot cake whoopie pies. Next, I wanted to try my hand at red velvet whoopie pies.
With Memorial Day in sight, I knew mini red velvet whoopie pies would be a perfect bite-sized dessert, but I had to take it one step further… and make them red, white and blue velvet whoopie pies. A red velvet cookie, a blue velvet cookie with cream cheese frosting in the center. Now this is the kind of patriotic dessert I can support.
These mini whoopie pies are delish. If you’re a red velvet cake fanatic (like many dessert foodies are), then you will want to make this bite-sized American dessert every chance you get. The velvet cookies are soft clouds serving as the red and blue of our nation’s flag, while the rich cream cheese frosting acts as the white.
Making the cookie batter is pretty simple. I used a standard red velvet recipe, but at the final step I divided the batter into two. I dyed one half of the batter red and one half of the batter blue. The easiest way to get small round cookies is to transfer the batter to a frosting bag and pipe nickle-sized cookies onto a parchment-lined cookie sheet. (You can see a visual on my mini banana whoopie pie post here.)
I then baked the cookies according to the recipe and voila! Red velvet and blue velvet whoopie pies were ready to be filled with cream cheese frosting. I used my standard cream cheese frosting recipe, which I love, love, love—a good one to have bookmarked for sure.
Aren’t mini whoopie pies cute? They are bite-sized delights perfect for Memorial Day entertaining. Guests will satisfy their sweet tooth without feeling guilty. These patriotic whoopie pies turned out so perfectly I may have to make them again for the Fourth of July!
Patriotic Whoopie Pies
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup butter room temperature
- 1 cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 cup buttermilk
- 1 tablespoon red food coloring*
- 1 tablespoon blue food coloring*
Cream Cheese Frosting
- 1 cup 8 ounce package cream cheese, room temperature
- 1/4 cup 1/2 stick unsalted butter, room temperature
- 11/2 cups sifted confectioner's sugar
- 1/2 teaspoon vanilla extract
- Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside.
- In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.
- In large mixing bowl beat butter on medium to high speed for 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined.
- Evenly divide batter into two bowls (about 1 1/2 cups batter per bowl). In one bowl, stir in the red food coloring. In the other bowl, stir in the blue food coloring.
- Transfer the red velvet dough to a pastry bag fitted with a 1/4-inch round frosting tip. Begin piping dough into quarter-sized rounds onto the parchment lined baking sheets placing them about 1-inch apart, then flatten cookie as needed.**
- Bake in preheated oven for about 5 to 6 minutes until edges are set. Allow to cool 2 minutes on baking sheet then transfer to a wire rack to cool completely.
Cream Cheese Frosting
- Beat the cream cheese and butter in a large bowl until smooth. Add the powdered sugar and vanilla and beat until creamy and lump-free. Transfer to a frosting bag fitted with a 1/4-inch tip.
- Match red velvet cookies up with blue velvet cookies based on size. Frost a dollop of frosting on one red velvet cookie and sandwich with a blue velvet cookie. Repeat for remaining cookies. Store in an airtight container (in refrigerator if not serving within an hour). Whoopie pies will stay for three to four days in the fridge.
*Sometimes peaks will form when using a frosting bag. Get your hands slightly wet with water to help shape the cookies if needed. Alternatively, cookies can be scooped and placed on to the cookie sheet, but will most likely still need shaping to create rounds.
Recipe loosely adapted from Better Homes & Gardens