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| by Annie, the author-baker-cook-photographer for Annie’s Eats |
I know there are lots of cynics out there who dislike Valentine’s Day because it is a so-called “Hallmark holiday”. That may very well be, but I think it’s always a nice thing to celebrate and spend a little extra time with your sweetie. Plus, I’m a hopeless romantic. My favorite colors are red and pink, so let’s face it – this holiday was made for me. Because this is my blog and I LOVE Valentine’s Day (pun intended), I will be featuring Valentine-inspired or related recipes this week. And, if there is one that I must urge you to try, this is the one.
What’s not to love? For starters, it’s a sandwich cookie – but not just any sandwich cookie. A super cute, heart-shaped red one that tastes just like delicious red velvet cake but in a smaller, more portable form. Yay! Honestly, I found these pretty much irresistible and had to give most of them away because I kept finding reasons to eat them for breakfast. You could make them regular round whoopie pies, but the heart shape is so fun and really very easy. I took some photos during the process to show what I did. One tip I have for sandwich cookies in general is to pipe the filling rather than spread it on with a knife. It makes for a much cleaner looking finished product not to mention it makes less of a mess in the kitchen. Go make these right now!
Red Velvet Whoopie Pies
Printer-Friendly VersionIngredients for the cookies:
2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ cup buttermilk, at room temperature
1 oz. red food coloring
Ingredients for the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted
Directions:Preheat the oven to 375˚F.
In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.
Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide. Bake 7-9 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.
To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.
Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size. (You can make this as easy or as difficult as you would like.)
Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.
Source: cookies adapted from Dinner and Dessert, originally from Better Homes & Gardens, December 2008; frosting frosting adapted from Confections of a Foodie Bride
