July 4th is a day of celebration. And, what better way to get in the holiday spirit than to make some Red, White and Blueberry Whoopie Pies?
For me, Whoopie Pies remind me of my summers at camp in the back woods of Maine where Whoopies (or Moon Pies) are a celebrated beach treat.
A few summers ago I first attempted to make Mom’s Whoopie Pie recipe I found in her archives. It needed to be made entirely from scratch—from the cake-like exterior to the creamy interior (which used raw eggs). And, while they didn’t look exactly as I had remembered, their taste ignited a flood of childhood memories.
Then I got smart and developed a short cut. I use a box of Red Velvet cake mix for the cookie part and prepared Marshmallow Fluff for the filling.
I needed to find a method to make the red velvet cookies cakes more puffed than the flat version of my mom’s. So, thanks to the advice of my friend, I used a muffin tin and only filled them 1/3 full with the red velvet batter. SUCCESS. Nine minutes later I had mini-red velvet cake circles ready to cool and get slathered with a generous layer of the marshmallow fluff (fun for kids).
Next step: lining the marshmallow fluff with freshly-washed blueberries. Also a fun project for kids.
Make sure the circumference of the circle is completely dotted with blueberries so that they’ll be seen when your top cookie layer gets applied. Be careful not to layer on too much marshmallow or it will quickly seep over the sides when your top layer is added. Also, if they’re not being eaten immediately, I’d recommend storing these treats in an airtight container in the refrigerator. If you leave them out, the marshmallow will slowly seep around the outside. Other filler options are Whipping Cream or even yogurt if you’re looking for a healthier alternative.
These treats are quite simply the best.
I know you’ll have fun making WHOOPIE (Pies) for the 4th!
- 1 box red velvet cake mix
- ¼ cup flour
- ½ cup water
- ⅓ cup vegetable oil
- 3 large eggs
- 1- ½ cups marshmallow creme from a jar
- 1 cup fresh blueberries
- Pre-heat oven to 350 degrees.
- Spray muffin mini-muffin tin with non-stick spray. In large bowl combine cake mix, flour, water, oil and eggs.
- With an electric mixer, beat at medium speed until smooth, 2-3 minutes. Scoop batter by rounded teaspoons into muffin tins-- only ⅓ way filled. Bake until puffed, approximately 8-10 minutes. Let cool 2 minutes.
- Remove to wire racks to cool completely.
- With a small spoon, spread 1½ teaspoons marshmallow creme onto the flat side of each cookie.
- Divide blueberries onto ½ the cookies.
- Top with remaining cookies to make sandwiches. Serve immediately or store in airtight container in refrigerator (layer sheets of waxed paper between each layer).
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