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
Units
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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.