Valentine’s Red Velvet Whoopie Pies Recipe

Introduction

These Valentine’s Red Velvet Whoopie Pies feature soft, heart-shaped red velvet cookies sandwiched with a creamy, luscious filling. Perfect for a sweet gift or a festive treat, they bring a delightful combination of flavors and textures that everyone will love.

Ingredients

• 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 red gel food coloring
• 6 oz cream cheese, room temperature
• 5 tablespoons unsalted butter, room temperature
• 2 teaspoons vanilla extract
• 2 ½ cups powdered sugar, sifted

Instructions

1. Step 1: Prepare the baking sheets by lining two with parchment paper. Trace small heart shapes onto the paper using a cookie cutter or template, spacing them out. Flip the parchment so the marks are underneath.
2. Step 2: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
3. Step 3: In a large bowl, beat the butter until creamy, about 1 minute. Add brown sugar and beat until fluffy. Mix in the vanilla extract and egg.
4. Step 4: Add the buttermilk and red gel food coloring to the wet ingredients, blending until smooth.
5. Step 5: Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
6. Step 6: Transfer the batter to a piping bag fitted with a ½-inch round tip or use a zip-lock bag with a corner cut. Pipe “V” shapes inside the heart outlines on the parchment paper.
7. Step 7: Preheat the oven to 350°F (175°C) and bake for 10–12 minutes, until the centers are set. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
8. Step 8: To make the filling, beat together butter, cream cheese, and vanilla until smooth. Gradually add powdered sugar and mix until fluffy.
9. Step 9: Pair the cookies by size and shape. Pipe filling onto the flat side of one cookie, leaving space around the edges. Top with another cookie, flat side down, and press gently to assemble.
10. Step 10: Store assembled whoopie pies in an airtight container in the refrigerator until ready to serve.

Tips & Variations

• Substitute buttermilk with ½ cup milk mixed with 1 tablespoon white vinegar or lemon juice if you don’t have buttermilk on hand.
• Decorate the edges of the whoopie pies with sprinkles, sifted powdered sugar, or a drizzle of melted white chocolate for extra charm.
• For easier shaping, use a cookie cutter to trace the hearts but pipe the batter for more precision.

Storage

Store the whoopie pies in an airtight container in the refrigerator for up to 5 days. Before serving, bring them to room temperature for about 10 minutes to soften the filling and enhance the flavors.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookies ahead of time?

Yes, you can bake the cookies a day ahead and store them in an airtight container at room temperature. Assemble the whoopie pies just before serving to keep the cookies from becoming soggy.

What can I use if I don’t have red gel food coloring?

Red gel food coloring gives the best vibrant color, but you can use liquid food coloring as a substitute. Just keep in mind that the color may be less intense and it could slightly affect the batter’s consistency.

Valentine’s Red Velvet Whoopie Pies Recipe

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Heart-shaped Red Velvet Whoopie Pies are a delightful Valentine’s Day dessert featuring soft, rich red velvet cookies sandwiched with a smooth and creamy filling. Perfect as a thoughtful gift or a romantic treat for loved ones, these homemade whoopie pies combine classic flavors with a festive presentation.

• Author: luca
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 42 minutes
• Yield: About 10 whoopie pies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the 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 red gel food coloring

For the 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 the Baking Sheets: Line two baking sheets with parchment paper. Trace small heart shapes onto the paper using a cookie cutter or template, spacing each shape adequately. Flip the parchment so the outlines appear on the underside to guide piping the batter.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt to ensure even distribution of leavening and cocoa.
3. Cream the Wet Ingredients: In a large bowl, beat the unsalted butter until creamy, about 1 minute. Add the light brown sugar and beat until fluffy. Incorporate the vanilla extract and egg, mixing well. Then blend in the buttermilk and red gel food coloring until the mixture is smooth and evenly colored.
4. Combine and Make the Batter: Gradually add the dry ingredients into the wet mixture, folding gently until just combined. Avoid overmixing to keep the cookies tender.
5. Pipe the Hearts: Transfer the batter into a piping bag fitted with a ½-inch round tip, or use a zip-lock bag with a corner cut. Pipe ‘V’ shapes enclosed within the heart outlines on the parchment paper.
6. Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10–12 minutes, or until the centers are set but the cookies remain soft. Allow them to cool on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the Filling: Beat together the unsalted butter, cream cheese, and vanilla extract until smooth and creamy. Gradually add the sifted powdered sugar, mixing continuously until the filling is light and fluffy.
8. Assemble the Whoopie Pies: Pair cookies of similar size and shape. Pipe the cream cheese filling onto the flat side of one cookie, leaving an edge around the filling. Top with the matching cookie, flat side down, and gently press to sandwich the filling.
9. Store and Serve: Place the assembled whoopie pies in an airtight container and refrigerate for up to 5 days. Remove from refrigeration and let come to room temperature for 10 minutes before serving for the best texture and flavor.

Notes

• You can substitute the buttermilk with ½ cup milk combined with 1 tablespoon white vinegar or lemon juice if buttermilk is unavailable.
• For an added decorative touch, consider edging the whoopie pies with sprinkles, dusting with powdered sugar, or drizzling with melted white chocolate.

Keywords: Red Velvet Whoopie Pies, Valentine’s Day Dessert, Heart-shaped Cookies, Cream Cheese Filling, Red Velvet Cookies, Homemade Whoopie Pies, Festive Desserts