INTRODUCTION
Valentine’s Red Velvet Whoopie Pies are small heart cookies filled with a soft cream cheese filling. They look like little red hearts and taste like cake with sweet cream. These treats are perfect for a quiet night in or a small party. They are fun to make and easy to share. If you want a simple dessert with a bright look, these whoopie pies work well.
I like to pair a warm drink with them. For a cozy match, try a red velvet latte recipe that uses similar flavors for a sweet break. You can learn how to make one at red velvet latte at home.
WHY YOU WILL LOVE THIS RECIPE
You will love these whoopie pies because they are soft, sweet, and pretty. They are small and easy to hold. The red color makes them fit for Valentine’s Day or any time you want a cute treat. The filling is creamy and smooth. The cookies are tender like cake, not hard like a cookie. You can make many at once and they store well in the fridge. The recipe uses common ingredients you might already have. The steps are clear and easy to follow. If you enjoy simple desserts, you will enjoy these.
HOW TO MAKE Valentine’s Red Velvet Whoopie Pies
This recipe makes heart-shaped red velvet whoopie pies with cream cheese filling. You make small hearts, bake them, then pair them and fill them with cream. The steps are short and clear. Use a piping bag so the hearts look neat. If you like coffee with dessert, try an iced latte inspired treat for a cold day and a fun contrast to these warm flavors. Find ideas at iced latte inspired recipes.
EQUIPMENT NEEDED
- Mixing bowls (small and large)
- Measuring cups and spoons
- Whisk and spatula
- Electric mixer or hand mixer
- Piping bag and a ½-inch round tip (or a zip-top bag)
- Heart cookie cutter or heart template
- Baking sheets (two)
- Parchment paper
- Wire rack for cooling
- Cookie scoop (optional)
Ingredients You’ll Need :
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 red gel food coloring, 6 oz cream cheese, room temperature, 5 tablespoons unsalted butter, room temperature, 2 teaspoons vanilla extract, 2 ½ cups powdered sugar, sifted
STEP-BY-STEP INSTRUCTIONS :
Prepare the Baking Sheets
Line two baking sheets with parchment paper. Trace small heart shapes onto the paper using a cookie cutter or template, leaving space between each. Flip the parchment so the marks are on the underside.
Mix the Dry Ingredients
Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
Cream the Wet Ingredients
In a large bowl, beat butter until creamy (1 minute). Add brown sugar and beat until fluffy. Mix in the vanilla extract and egg. Add buttermilk and red gel food coloring, blending until smooth.
Combine and Make the Batter
Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Pipe the Hearts
Transfer the batter to a piping bag with a ½-inch round tip (or use a zip-lock bag with a corner cut). Pipe “V” shapes inside the heart outlines on the parchment.
Bake the Cookies
Preheat the oven to 350°F (175°C) and bake for 10–12 minutes, or until centers are set. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
Make the Filling
Beat together butter, cream cheese, and vanilla until smooth. Gradually add powdered sugar, mixing until fluffy.
Assemble the Whoopie Pies
Pair cookies by size and shape. Pipe filling onto the flat side of one cookie, leaving space around the edges. Top with another cookie (flat side down) and press gently.
Store and Serve
Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature for 10 minutes before serving.
HOW TO SERVE Valentine’s Red Velvet Whoopie Pies
Serve these whoopie pies at room temperature. Let them sit out for about 10 minutes after you take them from the fridge. They are best when the filling is soft but not melted. Place a few on a small plate for guests or wrap each in a small bag for a gift. For a special touch, dust a light sprinkle of powdered sugar on top or add a small chocolate heart beside each treat. You can serve them with coffee, tea, or a milk drink. For a warm match, the red velvet latte at home can be a nice pair with these pies and enhance the red velvet notes. See the red velvet latte tips at make a red velvet latte.
STORAGE & FREEZING : Valentine’s Red Velvet Whoopie Pies
Short term storage: Place whoopie pies in a single layer in an airtight container. Keep them in the fridge for up to 5 days. Let them come to room temperature before eating.
Freezing: You can freeze the whoopie pies for up to 2 months. Place them in a single layer on a tray and freeze until firm. Then move them to a freezer-safe bag or container with layers separated by parchment paper.
Thawing: Move frozen pies to the fridge overnight to thaw. Bring them to room temperature for 10 minutes before serving for best flavor.
SERVING SUGGESTIONS
- Serve with a cold glass of milk for kids.
- Pair with coffee or tea for adults.
- Offer a small scoop of vanilla ice cream on the side for a dessert plate.
- Add a few fresh berries to the plate for color and light acidity.
- For a themed party, place each pie on a pink napkin or small doily.
VARIATIONS
- Mini pies: Make smaller hearts to serve as mini bites. Bake for 8–10 minutes.
- Chocolate twist: Add more cocoa to the batter for a richer chocolate flavor.
- Red-free: Skip the food coloring for a mild chocolate heart treat.
- Different filling: Use a marshmallow filling or chocolate ganache for a change.
- Spiced: Add a pinch of cinnamon to the batter for a warm hint.
For a fun drink match, try an iced latte inspired recipe for warm weather treats to go with your whoopie pies and make a light cold pairing. Try the iced latte inspired ideas at iced latte inspired recipes.
FAQs
Q: Can I make the dough ahead of time?
A: Yes. You can make the dough and keep it in the fridge for up to 24 hours. Let it warm a bit before piping.
Q: Can I use regular milk instead of buttermilk?
A: You can make a quick buttermilk by adding 1/2 tablespoon vinegar to 1/2 cup milk and let sit for 5 minutes. This works like buttermilk.
Q: Will the red color fade in the oven?
A: The color can fade a little during baking, but the red gel food coloring holds color well. Use gel, not liquid, for better color.
Q: Can I make these without a piping bag?
A: Yes. Use a zip-top bag with a small corner cut out. Or spoon small amounts into the heart shapes, but piping gives cleaner shapes.
Q: How do I stop the filling from oozing out?
A: Use a small amount of filling and pipe to the center. Leave a small edge so the filling does not squeeze out when you press the tops together.
MAKE-AHEAD TIPS FOR Valentine’s Red Velvet Whoopie Pies
- Make the cookie rounds a day ahead and store in the fridge on a tray covered lightly with plastic wrap.
- Make the filling a day ahead and keep it in a covered bowl in the fridge. Re-whip a bit before assembling if it firms up.
- For parties, assemble pies the same day. If you must assemble a day early, store in a single layer in the fridge and take out 10 minutes before serving.
- Freeze halves: Freeze baked cookie halves first, then assemble when you are ready. This keeps the filling from getting too soft in the freezer.
Conclusion
These Valentine’s Red Velvet Whoopie Pies are simple to make and look lovely for a special day. They are soft, sweet, and easy to share. If you want a clear, step-by-step guide with photos and more ideas, this recipe page gives helpful tips and visuals for the process: Valentine’s Red Velvet Whoopie Pies – Easy Heart Shaped. Enjoy baking and sharing these small heart treats with people you love.
Valentine’s Red Velvet Whoopie Pies
Ingredients
Method
- Line two baking sheets with parchment paper. Trace small heart shapes onto the paper using a cookie cutter or template, leaving space between each. Flip the parchment so the marks are on the underside.
- Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
- In a large bowl, beat butter until creamy (1 minute). Add brown sugar and beat until fluffy. Mix in the vanilla extract and egg. Add buttermilk and red gel food coloring, blending until smooth.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Transfer the batter to a piping bag with a ½-inch round tip (or use a zip-lock bag with a corner cut). Pipe “V” shapes inside the heart outlines on the parchment.
- Preheat the oven to 350°F (175°C) and bake for 10–12 minutes, or until centers are set. Let cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Beat together butter, cream cheese, and vanilla until smooth. Gradually add powdered sugar, mixing until fluffy.
- Pair cookies by size and shape. Pipe filling onto the flat side of one cookie, leaving space around the edges. Top with another cookie (flat side down) and press gently.
- Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature for 10 minutes before serving.