Description
These Valentine’s Red Velvet Whoopie Pies are delightful and festive treats perfect for sharing with loved ones. Soft, red velvet cookie-like cakes sandwich a smooth and creamy cream cheese filling, combining classic flavors with a charming heart shape. Ideal for Valentine’s Day or any special occasion, these whoopie pies bake up beautifully with a rich, moist texture and a sweet tangy frosting.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients for Cake
- 8 tablespoons unsalted butter, room temperature
- 1 cup light brown sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk, room temperature
- 1 tablespoon (1 oz.) red gel food coloring
Filling
- 6 oz. cream cheese, room temperature
- 5 tablespoons unsalted butter, room temperature
- 2 teaspoons vanilla extract
- 2 ½ cups powdered sugar, sifted
Instructions
- Prepare baking sheets and preheat oven: Line two large baking sheets with parchment paper. Use a small heart-shaped cookie cutter or a template to trace hearts on the parchment paper, leaving one inch apart to allow for spreading. Place the paper with stencils facing down. Preheat the oven to 350°F (175°C).
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until well combined.
- Cream butter: In a separate large bowl, cream the softened unsalted butter on medium-high speed for 1 minute until smooth and creamy.
- Add sugar and wet ingredients: Beat in the light brown sugar on medium-high speed until fluffy and well incorporated. Mix in vanilla extract and the egg, scraping down the sides of the bowl as needed to combine thoroughly.
- Combine wet and dry ingredients: Add buttermilk and red gel food coloring, beating on low speed. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix to maintain a tender texture.
- Pipe the batter: Transfer the batter to a piping bag fitted with a ½ inch round tip (a zip-lock bag with the corner cut works too). Pipe simple V shapes inside the heart stencils on the parchment, as the batter will spread in the oven.
- Bake the cookies: Bake in the preheated oven for 10-12 minutes, or until the centers appear set. Allow to cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Make the filling: Beat softened butter, cream cheese, and vanilla extract together until smooth. Gradually add sifted powdered sugar and beat until creamy and well combined.
- Prepare for assembly: Transfer the filling to a piping bag with a large round tip or a zip-lock bag with a corner cut off.
- Assemble whoopie pies: Match cookies by size and shape. Pipe filling onto the flat side of one cookie, leaving a small border around the edge. Gently press another cookie flat side down on top, ensuring the filling reaches the edges.
- Store: Place assembled whoopie pies in an airtight container and refrigerate until ready to serve. Enjoy chilled or return to room temperature before eating.
Notes
- Use room temperature ingredients for best mixing results and texture.
- Be careful not to overmix the batter to avoid tough cookies.
- The red gel food coloring provides vibrant color without altering consistency; liquid colorings may affect texture.
- To make piping easier, chill your batter slightly if it feels too soft.
- Allow cookies to cool completely before assembling to prevent filling from melting.
- Store leftovers in the refrigerator and consume within 3-4 days for freshness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
