i know this is a little belated, but unfortunately due to our snow days last week we had to push our office’s valentine’s day celebrations back a week. so yesterday the spirit committee brought in a variety of valentine’s day themed treats to celebrate valentine’s day and february birthdays.
i actually made these same heart shaped red velvet whoopie pies a few years ago. but i wanted to do a new post because i think these look quite a bit better than my first go at it. i think the big difference was the size of the tip i used. the first time, the tip was just a medium round tip. with this batch, i used a large round tip which made it much easier to pipe the batter out and allowed the cookies of the whoopie pie to be fluffier and smoother.
although i love the bright red color of these whoopie pies, i know that the red dye is not good for you. so i was thinking of trying these out a third time to see if there is a way to decrease or even eliminate the use of artificial food coloring. i’ll be sure to update the blog if with a new recipe as soon as i figure one out. until then, pin this recipe for next year’s valentine’s day celebrations. ❤
another reason i wanted to do a new post of these red velvet whoopie pies is because this time i took step by step pictures. i really think they are helpful – i love looking at them on other blogs so i figured i should include them here.
the first step is to trace hearts onto parchment paper. this will give you a guideline to follow as you pipe out the batter. here is a pdf of the Hearts i used. just space 12 evenly on a piece of parchment paper that fits nicely in your baking sheet. the flip the parchment paper over so that the side that you wrote on is on the bottom.
on to the batter. mix the flour, baking powder, salt, and cocoa powder in a medium bowl.
add the egg…
and then the vanilla.
now stir in 1/3 of the dry ingredients, only mixing until it’s incorporated.
then add 1/2 the buttermilk – again only mixing until it’s just incorporated.
repeat until all of the dry ingredients and buttermilk is used up. then add an entire 1 oz bottle of red food coloring. crazy, i know.
mix until the batter is completely red but be careful not to over mix the batter. i found that i had to scrape the bowl a lot, especially at the bottom of the bowl to make sure the dye spread evenly throughout the batter.
transfer the batter to a pastry bag fitted with a large round tip.
then pipe the batter into hearts following the outline you traced for yourself.
but if you look closely you see that there are little weird spikes from where i stopped piping the batter. that’s no good.
i remembered a trick i used with the pumpkin whoopie pies i made a while ago and just lightly wet my finger and then press the spike down.
bake the cookies for 7-9 minutes at 375 degrees f, turning half way through.
allow the cookies to cool on the pan for 10 minutes, then transfer them to a wire rack to cool completely. i made a double batch and here are all the cooled cookies! so any hearts ❤
then make the cream cheese frosting and transfer it to a clean piping bag fitted with a large round tip. the recipe makes quite a bit of frosting – actually just 1 recipe was enough for 2 batches of cookies. so you could either half the recipe or make the full one and have some left over for cinnamon rolls or pumpkin waffles or other treats.
now for the fun part of trying to pair up the cookies so that cookies that are the same size are together. flip one cookie over so that the flat side is facing up.
pipe some frosting on to the flat side in a heart shape, making sure to leave some room on the edges for spreading.
place the other cookie of the pair on top and the whoopie pie is done. repeat until all of the whoopie pies are assembled.
i put my whoopie pies in these pretty red and white cupcake liners to make them easy for transportation and sharing. plus i think they add a little pizzazz, perfect for valentine’s day.