Awww yeah- it’s the week before Valentine’s day and pink and red hearts are flooding my thoughts and dreams. While I don’t consider myself a girlie girl who likes chick flicks and princessey (I’ve decided to make that a word) stuff, I absolutely adore Valentine’s Day. Mostly because I love chocolate. And baking. And, of course, my wonderful husband Robert. 🙂
To kick off the Valentine’s day celebrations, I made these red velvet whoopie pies. Two cakey red cookies are filled with a rich cream cheese frosting for a fun twist on a special dessert.
Whether or not you are celebrating this Valentine’s day with a special someone, it’s always nice to have a little heart-shaped treat to help remind us of the people in our lives that we love, be it our moms, dads, siblings, friends, partners, or even pets. Love is in the air. 🙂
Red Velvet Whoopie Pies
Yield: About 2 dozen cookies
For the cookies:
- 2 cups all-purpose flour
- 2 Tablespoons cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 8 Tablespoons unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tsp. vanilla extract
- ½ cup buttermilk, at room temperature
- 1/2 oz red food coloring, more or less depending on how red you want the batter to be (I used Americolor food coloring)
For the frosting:
- 8 oz. cream cheese, softened
- 5 Tablespoons unsalted butter, at room temperature
- 2 teaspoons pure vanilla extract
- 2½ cups powdered sugar
1. Preheat the oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats. Set aside.
2. In a medium bowl, whisk together the flour, cocoa power, salt, and baking powder. Set aside.
3. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy- about 2 minutes. With the mixer on low, add in the egg, scraping down the sides as necessary. Add in the vanilla and mix until combined.
4. Gradually add in the flour mixture and the buttermilk, beginning and ending with the flour. Mix until just combined.
5. Add in the food coloring and stir until mixed evenly. Do not overmix!
6. Transfer the batter to a piping bag with a large round pastry tip (I used Wilton #12 tip).
7. Pipe hearts onto the baking sheets, keeping them about 2 inches apart. Smooth down the top of the batter with a greased knife.
8. Bake for 7-9 minutes, remove from the oven, transfer to baking racks, and allow to cool completely.
9. To make the frosting, whip together the cream cheese and butter until light and fluffy. Add in the vanilla and mix until combined. Gradually add in the powdered sugar until smooth. Transfer to a piping bag.
10. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. Refrigerate or freeze in an airtight container.
Source: Annie’s Eats