Red, White, and Blue Whoopie Pies

6 07 2012

Happy 4th of July (a few days late!) I hope you all had a wonderful holiday!

A holiday in the middle of the week really throws me off. Yesterday felt like Monday, and today, well, today is Friday! Whoopie!

Speaking of, I’ve got a recipe for some festive Whoopie Pies!

When Mary invited me to her 4th of July party, I knew I wanted to make something red, white, and blue. My first thought was to make these:


Which, I’m sure everyone has seen on Pinterest. I was on my way to buy the ingredients when the thought popped into my head to make whoopie pies in red, white, and blue. I have no idea where the idea came from, but I immediately started Googling recipes. My initial idea was to make them with fruit, because I didn’t want to cause Mary’s party guests to walk around with tye-dyed mouths. And though one of my favorite cakes is red velvet, I was anti-red and blue velvet for this event. It seemed too easy and used too much food coloring. I searched for strawberry and blueberry whoopie pies, but was disappointed because none of the recipes had cake that was really striking in color. I guess I’ll have to keep looking…

As the 4th was approaching, I was still concocting my recipe in my head, but I was seriously concerned about how the fruit (either in pieces, or cooked down to a liquid) would affect the cake.

Then, it hit me:

Why not use Kool-Aid? If it can dye someone’s hair, I’m sure it would make some bright colored cake! I also got the idea to use Jello mix as well, so I picked up some Berry Blue and Raspberry to try out.

Here’s where the nerdy food scientist came out in me. I really wanted to know which would be a better dye for the cakes, so I decided to do an experiment and make one batch with Kool Aid and the other with Jello.

I started with the Kool Aid, and followed this recipe.

Things were looking good as I piped the cake onto my cookie sheet.

I pulled them out of the oven after 10 minutes, but unfortunately, they were less cake-like and more crunchy cookie like. I think I cooked them a little too long for as small as I made them (~1.5 inches in diameter), but I blamed the recipe and opted to try the other recipe I found. This recipe basically seemed like the red velvet recipe without the cocoa powder, so I hoped it would be more cakey.

This time, I used the Jello mix as the dye. Unfortunately, the blue was a bit too pale for me, and when they baked, they lost the little brightness they had. However, the consistency of these was exactly what I was looking for. Light and fluffy, like a cake!

Thankfully (I think?) I had purchased four packets of Kool Aid, and I still had one red and one blue left. So, I made one more batch, following the 2nd recipe. SUCCESS!

I made these a little bigger and only put them in the oven for 6 minutes, which made all the difference. I still browned the bottoms of many of them which was frustrating, but had I baked them for a shorter amount of time, they wouldn’t have been cooked through! I definitely still need to play with the recipe!

I let them cool completely before filling them with a marshmallow cream filling. I followed the recipe on this blog but unfortunately, my filling didn’t turn out light and fluffy. So, I decided to add more marshmallow fluff and some cream cheese for good measure. Um, not such a good idea. It was a gooey, sticky mess, and if the whoopie pies weren’t completely parallel to the surface they were sitting on, this happened:

sliiiiiidde to the left!

When it was all said and done, I was able to capture a few decent pictures of the finished product.

(thanks, Instagram)

As for the taste, I thought they were only okay. They were very fruity (duh) and a bit tart, but clearly full of sugar- think Pixie Sticks of Sweet Tarts. At least they didn’t taste like Red 40 (even though it is like the 2nd ingredient in the red Kool Aid flavors…)

The recipe still needs some tweaking, but I definitely plan on attempting whoopie pies again. Next time, I think I’ll stick to more “normal” flavors, and leave the Kool Aid out!

Question of the day: Have you ever had whoopie pies? Do you prefer the traditional chocolate cake with white filling, or have you had some fun, funky flavor?



6 responses

6 07 2012
Nancy Gibson

I have never made red, white and blue whoopie pies for the fourth, but I found a receipe for a red, white and blue cake. Very easy. Ingredients: store bought or homemade pound cake, blueberry and strawberry pie filling or make your own filling, 1 large container of Cool Whip and some fresh blueberries and starwberries. Cut both cakes into 3rd’s. Top the bottom layers of each cake with the blueberry filling, place the next layer of cake on both and top with strawberry filling. Put top layer on and coat both cakes all over with Cool Whip (Need large container) Need to make this atleast 4 hours ahead to let pie filling and Cool Whip get really cold. Decorate with the fresh blueberries and strawberries. I decorate mine so that each slice had 3 blueberries and 2 strawberries this way it was easy to cut pieces. You didn’t cut through any of the fresh fruit. It makes big slices, so you can cut each piece in half. Cake looks really nice when cut.

6 07 2012

That sounds good; can you attach the link?

6 07 2012
Nancy Gibson

Red, White ‘n’ Blue Torte
recipe found by Nancy Gibson on

*2 box- Betty Crocker’s Pound Cake Mix- 4 –eggs and milk
1 can -Blueberry Pie Filling
**1 can- Strawberry or Raspberry Pie Filling
1 large container-Cool Whip (allow time to thaw)

Day Before: I would bake the pound cake the day before to let it firm up. If baking the day of, make sure you make it in the morning and it has plenty of time to cool. Bake the cake mixes according to the box and bake in 2 large loaf pans. (9 x 5 ) or 4 smaller loaf pans or buy 2 already made pound cakes.

**If you cannot get or don’t want to pay the high cost of the strawberry filling you can make your own. I used strawberry preserves, fresh strawberries cut up small, sugar, water and cornstarch and heated them together. If you make your own filling, make sure it is completely cooled before using.

Two and a Half Hours Before Eating
Cut the cake evenly in thirds. Place bottom cake layer on your serving platter with wax paper under the edges; spread first layer with the blueberry filling, but not all the way to the edges. Place next cake layer on top of the blueberry filling; spread with the strawberry filling. When you are done with the strawberry filling, place the top of your cake on top. Frost the cake with the cool whip. Then take your wax paper out from under your cake. Refrigerate for several hours before slicing.

*I use 2 boxes because the filling will cover 2 cakes and 1 cake only serves about 8 or 9 people.

6 07 2012

There looked so fun! Like… something from Dr. Suess.

Wait–Kool-Aid can dye hair?? Ummm… free tomorrow?? lol

Awesome hanging out with you on Wednesday Steph

19 09 2012
Central Florida Blogger’s Conference 2012 (the afternoon) « 321delish

[…] recipe, but she wouldn’t budge. I did ask her about how she got them to be so red. After my whoopie pie experiment, I was convinced she had to have used jello or something to flavor and color them. Nope. They are […]

10 10 2012
Moroccan Spiced Pizza! « 321delish

[…] to Mary’s Fourth of July party. One of her friends made a delicious Moroccan carrot dip, and I’ve been dying to make […]

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