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Perfect Red White and Blue Star Whoopie Pies with Marshmallow Cream

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These star-shaped whoopie pies feature soft, subtly chocolatey cakes in red, white, and blue colors, sandwiched with a fluffy marshmallow cream filling. Perfect for patriotic celebrations and easy to make with simple ingredients.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (113 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 3/4 cup (180 ml) whole milk, room temperature
  • 1 tsp vanilla extract
  • Red gel food coloring
  • Blue gel food coloring
  • 1 cup (230 g) marshmallow fluff
  • 1/4 cup (57 g) unsalted butter, softened (for filling)
  • 1 cup (120 g) powdered sugar, sifted
  • 1 tsp vanilla extract (for filling)
  • Pinch of salt (for filling)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat 1/2 cup softened unsalted butter with granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in 1 tsp vanilla extract.
  5. Gradually add dry ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Mix on low speed just until combined.
  6. Divide batter evenly into three bowls. Add red gel food coloring to one, blue gel to another, and leave the third plain or very lightly colored.
  7. Optional: Chill batter for 15 minutes if too runny for cutting shapes.
  8. Lightly flour work surface and roll out each colored batter between parchment sheets to about 1/4 inch thickness.
  9. Use a 3-inch star-shaped cookie cutter to cut out stars and place on prepared baking sheets about 1 inch apart.
  10. Bake for 10-12 minutes until edges are set and a toothpick comes out clean.
  11. Cool stars completely on a cooling rack before filling.
  12. To make filling, beat 1/4 cup softened butter until smooth. Add marshmallow fluff, powdered sugar, vanilla extract, and salt. Beat until fluffy and spreadable.
  13. Match similarly sized star halves. Spread about 1 tablespoon of marshmallow cream on one star and sandwich with another. Press gently to spread filling to edges.
  14. Optional: Chill assembled whoopie pies for 30 minutes to firm up filling before serving.

Notes

Use gel food coloring for vibrant colors without thinning the batter. Chill batter if too runny for easier cutting. Beat butter and sugar thoroughly for a light cake texture. Assemble pies only after cakes are fully cooled to prevent filling from melting. Store leftovers in airtight container at room temperature for 2 days or refrigerate up to 5 days. Freeze wrapped individually for up to 2 months.

Nutrition

Keywords: whoopie pies, patriotic dessert, red white and blue, marshmallow cream, star-shaped cookies, Fourth of July dessert, easy dessert, holiday treats

Find it online: https://tastypierecipes.com/perfect-red-white-and-blue-star-whoopie-pies-with-marshmallow-cream-recipe-for-easy-patriotic-dessert-ideas/