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Valentine’s Red Velvet Whoopie Pies Recipe

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3.9 from 27 reviews

Delightfully festive Valentine’s Red Velvet Whoopie Pies featuring tender red velvet cookies with a rich cream cheese filling. Perfectly portioned and shaped like hearts, these treats are an ideal sweet snack for celebrating love and special occasions.

Ingredients

Scale

Cookies

  • 2 cups all-purpose flour
  • 2 Tablespoons cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 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

  1. Prepare baking sheets and preheat oven: Line two large baking sheets with parchment paper. Use a small heart-shaped cookie cutter or a card template to stencil hearts spaced one inch apart on the paper (face the stencil down). Preheat your oven to 350°F (175°C).
  2. Mix dry ingredients: In a medium bowl, whisk together all-purpose flour, unsweetened cocoa powder, baking powder, and salt until well combined.
  3. Cream butter: In a separate bowl, cream softened unsalted butter for 1 minute on medium-high speed until completely smooth and creamy.
  4. Add sugar and egg: Add light brown sugar to the creamed butter and beat on medium-high speed until fluffy. Then mix in vanilla extract and the large egg, scraping down the bowl sides as needed to combine thoroughly.
  5. Add wet ingredients and combine: Beat in the buttermilk and red gel food coloring. On low speed, gradually mix in the dry ingredients until just combined. Avoid overmixing to keep the batter tender.
  6. Pipe the cookies: Transfer the batter to a piping bag fitted with a ½ inch round tip (or a zip-lock bag with the corner cut off). Pipe simple V shapes inside each heart stencil on the parchment paper; the batter will spread to fill the shape during baking.
  7. Bake cookies: Bake in the preheated oven for 10-12 minutes until centers appear set. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before assembling.
  8. Make the filling: Beat together softened butter, cream cheese, and vanilla extract until smooth. Gradually add sifted powdered sugar and continue beating until the filling is creamy and spreadable.
  9. Prepare for assembly: Transfer the cream cheese filling to a piping bag fitted with a large round tip (or use a zip-lock bag with the tip cut off) for easy filling.
  10. Pair cookies: Match cookies based on shape and size to create even pairs for sandwiching the filling.
  11. Assemble whoopie pies: Pipe the filling onto the flat side of one cookie, leaving a small border around the edges. Top with the matching cookie, flat side down, and gently press so the filling spreads to the edge.
  12. Storage: Store the assembled whoopie pies in an airtight container in the refrigerator to keep fresh and firm.

Notes

  • Ensure all dairy ingredients are at room temperature for smooth mixing and better texture.
  • Do not overmix the batter; this helps keep the cookies tender and soft.
  • If red gel food coloring is unavailable, substitute with liquid food coloring but start with less and add gradually for desired color intensity.
  • Allow cookies to cool completely before assembling to prevent the filling from melting.
  • Store whoopie pies in an airtight container refrigerated for up to 3 days for best freshness.

Find it online: https://yumfoodusa.com/valentines-red-velvet-whoopie-pies-recipe/