These Valentine’s Red Velvet Whoopie Pies are a delightful dessert that brings together soft, cakey cookies and a luscious cream cheese filling. Perfect for Valentine’s Day or any special occasion, they make a great gift or dessert centerpiece. Their vibrant red color and irresistible texture make them a crowd-pleaser.
Why You’ll Love This Recipe
- Perfectly moist and tender red velvet cookies with a hint of cocoa.
- A rich and creamy filling that complements the cookie base beautifully.
- Easy to make and ideal for sharing with loved ones.
- A festive treat that’s both eye-catching and delicious.
- Can be customized with different fillings or decorations to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Cocoa powder
- Baking powder
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Brown sugar
- Egg
- Vanilla extract
- Buttermilk
- Red food coloring
- Cream cheese
- Powdered sugar
- Heavy cream
Directions
- Prepare the Dry Ingredients:
In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. - Cream the Butter and Sugars:
In a large mixing bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. - Incorporate the Wet Ingredients:
Alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix in the red food coloring until evenly distributed. - Scoop and Bake:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the batter onto the prepared baking sheet, spacing the cookies about 2 inches apart. Bake for 10-12 minutes, or until the cookies spring back when touched. Let cool completely. - Make the Filling:
In a bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth. Slowly add the heavy cream and whip until fluffy. - Assemble the Whoopie Pies:
Spread or pipe the cream cheese filling onto the flat side of one cookie and top with another cookie. Repeat with the remaining cookies.
Servings and Timing
- Servings: About 10-12 whoopie pies (depending on size)
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
Variations
- Classic Chocolate: Skip the red food coloring for a traditional chocolate flavor.
- Festive Sprinkles: Roll the edges of the filled whoopie pies in Valentine’s-themed sprinkles.
- Alternative Fillings: Swap cream cheese filling with marshmallow fluff, chocolate ganache, or a flavored buttercream.
- Gluten-Free: Use a 1:1 gluten-free baking flour in place of all-purpose flour.
Storage/Reheating
- Storage: Store the assembled whoopie pies in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze unassembled cookies for up to 2 months. Thaw and assemble before serving.
- Reheating: These treats are best enjoyed cold or at room temperature and do not require reheating.
FAQs
1. Can I make these ahead of time?
Yes, you can prepare the cookies and filling in advance. Assemble just before serving for the best texture.
2. Can I use liquid food coloring instead of gel?
Yes, but gel food coloring is more concentrated, so you’ll need less of it to achieve the same vibrant color.
3. How do I prevent the cookies from spreading too much?
Chilling the dough for 15-20 minutes before baking can help prevent excessive spreading.
4. Can I substitute buttermilk with regular milk?
You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
5. What type of cocoa powder should I use?
Use unsweetened natural cocoa powder for the best flavor.
6. Can I double the recipe?
Yes, this recipe doubles well. Just make sure you have enough baking sheets and space in your oven.
7. Are these safe for freezing after assembly?
It’s better to freeze the cookies separately and assemble them after thawing for the best texture.
8. Can I make mini whoopie pies?
Absolutely! Use a smaller scoop for the batter and adjust the baking time to 8-10 minutes.
9. Can I add flavor to the filling?
Yes, you can mix in extracts like almond or peppermint for a unique twist.
10. What’s the best way to pipe the filling?
Use a piping bag with a round or star tip for clean and professional-looking assembly.
Conclusion
Valentine’s Red Velvet Whoopie Pies are the ultimate treat to share with your loved ones. Their vibrant red hue, soft texture, and creamy filling make them a dessert that’s as enjoyable to look at as it is to eat. With simple ingredients and easy-to-follow steps, this recipe ensures a perfect outcome every time. Whether for a romantic occasion or just a fun baking project, these whoopie pies are sure to impress!
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Valentine’s Red Velvet Whoopie Pies
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Total Time: 42 minutes
- Yield: Approximately 10 whoopie pies 1x
Description
Valentine’s Red Velvet Whoopie Pies are delightful heart-shaped treats featuring soft red velvet cookies sandwiched with a creamy cream cheese filling. They’re perfect for sharing with loved ones on special occasions.
Ingredients
For the Red Velvet Cookies:
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk, at room temperature
- 1 tablespoon red gel food coloring
For the Cream Cheese Filling:
- 6 ounces cream cheese, softened
- 5 tablespoons unsalted butter, softened
- 2 teaspoons vanilla extract
- 2 1/2 cups powdered sugar, sifted
Instructions
- Prepare the Baking Sheets:
- Line two large baking sheets with parchment paper.
- Using a small heart-shaped cookie cutter or a homemade stencil, draw heart shapes on the parchment paper, spacing them about 1 inch apart. Flip the parchment paper over so the pencil marks are underneath.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, beat the softened butter on medium-high speed until smooth and creamy, about 1 minute.
- Add the brown sugar and continue beating until fluffy and well combined.
- Add Egg and Flavorings:
- Mix in the egg and vanilla extract, scraping down the sides of the bowl as needed.
- Incorporate Buttermilk and Food Coloring:
- Beat in the buttermilk and red gel food coloring until fully combined.
- Combine Wet and Dry Ingredients:
- On low speed, gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Pipe the Heart Shapes:
- Transfer the batter to a piping bag fitted with a ½-inch round tip.
- Pipe a “V” shape within each heart stencil on the parchment paper; the batter will spread to form heart shapes during baking.
- Bake the Cookies:
- Bake for 10-12 minutes, or until the centers are set.
- Allow the cookies to cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Cream Cheese Filling:
- In a medium bowl, beat the softened cream cheese and butter together until light and fluffy.
- Add the vanilla extract and mix well.
- Gradually add the powdered sugar, beating until smooth and creamy.
- Assemble the Whoopie Pies:
- Pair the cooled cookies by size and shape.
- Using a piping bag or a knife, spread or pipe the cream cheese filling onto the flat side of one cookie, leaving a small margin around the edges.
- Top with another cookie, flat side down, and press gently to allow the filling to spread to the edges.
Notes
- Storage: Store the assembled whoopie pies in an airtight container in the refrigerator for up to 5 days. Separate layers with wax paper to prevent sticking.
- Serving Suggestion: For the best flavor and texture, allow the whoopie pies to sit at room temperature for about 30 minutes before serving.
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