Description
Red Velvet Whoopie Pies Valentines: Indulge in velvety red velvet pies with luscious cream cheese filling. Perfect for Valentine’s Day treats!
Ingredients
Scale
- 2 cups all-purpose flour
- 2 tablespoons unsweetened cocoa powder (use Dutch-processed for deeper color)
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- ½ cup buttermilk, room temperature
- 1 tablespoon red food coloring (gel preferred for vibrant color)
- 1 teaspoon white vinegar
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2½ cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- Pinch of salt
- Valentine’s sprinkles or decorations (optional)
Instructions
- Step 1: Prepare Your Workspace Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This preparation ensures your **Red Velvet Whoopie Pies Valentines** bake evenly and don’t stick. Have all ingredients measured and at room temperature before beginning – this makes a significant difference in how the ingredients incorporate.
- Step 2: Mix Dry Ingredients In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined. This thorough mixing ensures the leavening agents and cocoa are evenly distributed, giving your **Red Velvet Whoopie Pies** consistent texture and color throughout.
- Step 3: Cream Butter and Sugar In a large bowl, beat the softened butter and sugar with an electric mixer for 2-3 minutes until light and fluffy. This step incorporates air into the mixture, which helps create that perfect tender crumb. Don’t rush this stage – proper creaming is essential for the texture of your whoopie pies.
- Step 4: Add Wet Ingredients Add the egg and vanilla to the butter mixture and beat until fully incorporated. In a small bowl, combine the buttermilk, red food coloring, and vinegar. Gradually alternate adding the dry ingredients and buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined after each addition – overmixing will make your cookies tough.
- Step 5: Scoop and Bake Using a cookie scoop or tablespoon, drop rounded portions of batter onto the prepared baking sheets, spacing them about 2 inches apart. You should get approximately 24 cookies for 12 completed whoopie pies. Bake for 10-12 minutes until the tops spring back when lightly touched. The cookies should be soft but not wet in the center.
- Step 6: Prepare the Filling While the cookies cool, make your filling by beating the cream cheese and butter until smooth and fluffy, about 2 minutes. Gradually add the powdered sugar, vanilla, and salt, beating until creamy. For a Valentine’s twist, you can tint the filling light pink or fold in finely crushed freeze-dried strawberries for natural color and flavor.
- Step 7: Assemble Your Whoopie Pies Once the cookies are completely cool, match them up in pairs of similar size. Pipe or spread a generous amount of filling onto the flat side of one cookie, then gently press the flat side of its partner on top. For a festive touch, roll the exposed edges of the filling in Valentine’s sprinkles or decorations.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 whoopie pie
- Calories: 320
- Sugar: 27g
- Sodium: 170mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg