Valentine’s Red Velvet Whoopie Pies

Heart-shaped Red Velvet Whoopie Pies is the perfect dessert for Valentine’s Day and easy homemade Valentine’s gift. These cute, heart-shaped whoopie pies taste just like delicious red velvet cake but in a smaller, more portable form.

Heart-Shaped Whoopie Pies

With Valentine’s Day quickly approaching, I thought it was time to start baking some holiday-themed dessert. So, I thought it should be something heart-shaped or something red. Well, why not both?! And that’s how I came up with these scrumptious treats!

Dating a hundred years ago, Whoopie pies made from two big puffy cookies and creamy filling mounded between became very popular. This Valentine’s Day version of classic whoopie pies has a big taste yet smaller size and look adorable.

You could make them as regular round whoopie pies, which ate usually in larger potion, but the smaller, heart-shaped sandwich cookie is so fun and super cute Valentine’s Day treat.

Heart-shaped red velvet whoopie pies are a perfect gift for anyone who loves red velvet cake. Light cocoa flavor of red velvet needs a cream cheese companion and together they make a uniquely delicious dessert.

Valentine’s Day is the perfect time to you show your affection for someone special. And I’m not just talking about showing affection for that romantic someone in your life or anyone that is special to you, family, friends, teachers and classmates, co-workers, neighbors….

The best way to show your affection is through fun, creative and of course edible expression. If you agree, then you should make these adorable heart-shaped whoopie pies and packaged them up in some super cute boxes. That way you’ll have a perfect little gift for your special ones to show them how much you care.

How to make Red Velvet Whoopie Pies in Heart Shape

First, you’ll need to make these delicious soft, moist and cakey cookies. Line two large baking sheets with parchment paper. Use a small heart-shaped cookie cutter or a template cut out from a card and with a stencil draw hearts all over the paper leaving one inch apart. Turn on the paper to make the stencils facing down.

Next, in a bowl whisk together flour, natural unsweetened cocoa powder, baking soda, and salt. In another bowl cream together softened butter for 1 minute on medium-high speed until completely smooth and creamy.

Add the brown sugar and beat on medium-high speed until fluffy and combined. Then mix in vanilla and egg, scraping down the sides and bottom of the bowl as needed. Beat in buttermilk and one tablespoon of red GEL food coloring.
On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Do not overbeat the batter.

Transfer the batter in a piping bag with a ½ inch round tip. If you don’t have it, you can use a zip-lock bag and cut off the corner. It will work fine, too. Pipe the V shapes inside the hearts. Bake the cookies for 10-12 minutes or until centers appear set.

To make the filling beat softened butter, cream cheese, and vanilla. Gradually add powdered sugar.

And finally, to assemble the hearts, transfer filling to a piping bag fitted with a large round tip (or again, you can use a zip-lock bag and cut off the corer). Pair the cookies by shape and size. Pipe the filling onto the flat side of one cookie leaving a little room around the edges. Top with another cookie (flat side down) Press gently so that the filling reaches the edge. Store in the fridge in an airtight container.

Valentine’s Red Velvet Whoopie Pies

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★★★★★ 5 from 1 reviews

• Author: Vera Z.
• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour
• Yield: about 10 pies 1x
• Category: dessert
• Method: bake
• Cuisine: American

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Description

Heart-shaped Red Velvet Whoopie Pies is the perfect dessert for Valentine’s Day and easy homemade Valentine’s gift.

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Ingredients

For red velvet 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

For the filling:

• 6 oz. cream cheese- room temperature
• 5 Tablespoon unsalted butter- room temperature
• 2 teaspoon vanilla extract
• 2 ½ cups powdered sugar-sifted

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Instructions

1. Line two large baking sheets with parchment paper. Use a small heart-shaped cookie cutter or a template cut out from a card and with a stencil draw hearts all over the paper leaving one inch apart. The cookies will spread much during baking. Turn on the paper to make the stencils facing down. Then preheat the oven to 350 F.
2. Next, in a bowl whisk together flour, natural unsweetened cocoa powder, baking soda, and salt.
3. In another bowl cream together softened butter for 1 minute on medium-high speed until completely smooth and creamy.
4. Add the brown sugar and beat on medium-high speed until fluffy and combined. Then mix in vanilla and egg, scraping down the sides and bottom of the bowl as needed.
5. Beat in buttermilk and one tablespoon of red gel food coloring.
   On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Do not overbeat the batter.
6. Transfer the batter in a piping bag with a ½ inch round tip. If you don’t have it, you can use a zip-lock bag and cut off the corner. It will work fine, too. Pipe the V shapes inside the hearts. You don’t need to fill all the inside of the hearts, it will spread during baking, just a simple V shape is OK.
7. Bake the cookies for 10-12 minutes or until centers appear set. Cool for 10 minutes on the pan then transfer to a rack to cool completely before sandwiching.
8. To make the filling beat softened butter, cream cheese, and vanilla. Gradually add powdered sugar.

Assembling the hearts:

1. Transfer filling to a piping bag fitted with a large round tip (or again, you can use a zip-lock bag and cut off the corer).
2. Pair the cookies by shape and size. Pipe the filling onto the flat side of one cookie leaving a little room around the edges. Top with another cookie (flat side down) Press gently so that the filling reaches the edge.
3. Store in the fridge in an airtight container.