Heart Shaped Red Velvet Whoopie Pies

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Red Velvet Whoopie Pies

Brand new bloggers in party/food/entertaining are popping up left and right – and I think it’s FABULOUS! It’s just more ideas floating around for all of us to love! Such as these Heart Shaped Red Velvet Whoopie Pies from Paige of Paiges of Style. Her site is new so go give it some love! She sent these ever to share with our readers, and who wouldn’t love receiving these yummies this Valentine’s Day?!

Here is the recipe courtesy of Paiges of Style!

Cake Recipe:
2 cups all purpose flour
2 tablespoons cocoa powder ½ teaspoon baking powder
¼ teaspoon salt
8 tablespoons (1 stick) butter, softened
1 cup packed light brown sugar
1 egg, preferably room temperature
1 teaspoon vanilla extract
½ cup buttermilk, preferably room temperature*
1 ounce (2 tablespoons) red food coloring, use the gel not the liquid

Filling:
8 oz cream cheese, softened1 sticks butter, softened1/2 teaspoon vanilla extract 2 cups sifted confectioners’ sugar
* I didn’t happen to have buttermilk on hand so you can substitute by making your own with milk and vinegar. Add 1/2 Tablespoon white vinegar or lemon juice to 1/2 cup milk, stir and let sit for 5 minutes before using.

1. Adjust oven rack to middle position; preheat oven to 375F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa, baking powder and salt.

2. In large mixing bowl or stand mixer, beat butter on medium-high speed for 30 seconds, until smooth. Add brown sugar and beat until light and fluffy, about 2 minutes. With mixer at medium speed, add egg and beat until thoroughly combined, then beat in vanilla. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.

3. Transfer the batter to a pastry bag fitted with a large round tip and pipe your batter into the hearts. (If you need more guidance making the heart shape, you could cut out hearts and trace onto your parchment but it’s pretty easy to do without that) My hearts were about 1.5-2 inches tall and spaced about 2 inches apart.

4. Bake 7 to 9 minutes, rotating halfway through, until tops are set. Cool cookies on cookie sheets. Make sure to watch them as they do cook pretty quickly.

5. To make filling: In a large mixing bowl or stand mixer, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

6. To fill, dollop (or pipe) cream cheese filling on flat sides of half the cookies. Top with remaining cookies, flat sides down. Do your best to match up similar sized and shaped hearts, it just turns out better that way (plus, I’m type A so I have to do crazy things like that)

As Paige pointed out, if piping the heart shape is a bit of a difficult task for you, then Crate & Barrel is currently selling a pan made just for heart shaped whoopie pies! How very convenient!

Images & Recipe: Paiges of Style