Description
Red Velvet Whoopie Pies Valentines: Indulge in these irresistible, creamy frosting-filled treats with a rich red velvet flavor.
Ingredients
Scale
- 2¼ cups (280g) all-purpose flour
- ¼ cup (21g) unsweetened cocoa powder (natural, not Dutch-processed)
- 1½ teaspoons baking soda
- ½ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon liquid red food coloring (or 1–2 teaspoons gel food coloring)
- ¾ cup (180ml) buttermilk, room temperature
- 1 teaspoon white vinegar
- 8 oz (227g) cream cheese, softened
- ¼ cup (57g) unsalted butter, softened
- 2½ cups (300g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Step 1: Prepare Your Workspace Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. This thorough mixing ensures even distribution of leavening agents for perfectly risen **Red Velvet Whoopie Pies**.
- Step 2: Create the Red Velvet Batter In a large bowl, cream the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Don’t rush this step – proper creaming incorporates air that creates tender cake rounds. Add the egg and beat until fully incorporated. Mix in the vanilla extract and red food coloring until you achieve that vibrant Valentine’s red color. For the most vivid hue in your Valentine’s whoopie pies, add food coloring gradually until reaching your desired shade.
- Step 3: Combine Wet and Dry Ingredients Reduce mixer speed to low and alternately add the dry ingredients and buttermilk, beginning and ending with dry ingredients (three additions of dry, two of buttermilk). After the final addition, stir in the vinegar. Mix just until combined – overmixing will develop gluten and result in tough cake rounds. The batter should be thick but smooth, similar to cake frosting consistency.
- Step 4: Form and Bake the Cake Rounds Using a cookie scoop or piping bag, portion approximately 1½ tablespoons of batter onto the prepared baking sheets, spacing them 2 inches apart. For Valentine’s day flair, you can shape some into hearts by using a heart-shaped piping tip or carefully forming with the back of a spoon. Bake for 10-12 minutes until the tops spring back when lightly touched. The **Red Velvet Whoopie Pies** should remain soft in the center with just-set edges.
- Step 5: Cool Completely Allow the cake rounds to rest on the baking sheets for 5 minutes before transferring to wire racks to cool completely. This resting period prevents the delicate rounds from breaking during transfer. Meanwhile, prepare your cream cheese filling for the **Red Velvet Whoopie Pies**.
- Step 6: Prepare the Cream Cheese Filling In a large bowl, beat the softened cream cheese and butter until completely smooth and fluffy, about 2-3 minutes. Gradually add the sifted powdered sugar, vanilla extract, and pinch of salt, beating until light and fluffy, about 3 additional minutes. For Valentine’s day, you can tint a portion of the filling pink with a drop of red food coloring if desired.
- Step 7: Assemble Your Whoopie Pies Once cake rounds are completely cool, match them up in pairs of similar size. Pipe or spread approximately 2 tablespoons of filling onto the flat side of one cake round, then gently press the second cake round, flat side down, onto the filling. For the perfect Valentine’s presentation, roll the exposed edges of filling in festive sprinkles, mini chocolate chips, or crushed freeze-dried strawberries.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 290
- Sugar: 25g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg