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Two red velvet whoopie pies with white cream cheese frosting on a white plate
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Valentine's Day Red Velvet Whoopie Pies

Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Servings: 12 servings
Calories: 380kcal

Ingredients

  • 2 cups all -purpose flour
  • 2 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sal t
  • 1/2 cup unsalted butter, softened to 65 degrees F
  • 1 cup light brown sugar, packed
  • 1 large egg , room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk , room temperature
  • 1 tablespoon liquid red food coloring
  • 1 teaspoon distilled white vinegar
  • 8 ounces cream cheese, softened
  • 1/4 cup unsalted butter, softened for frosting
  • 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract for frosting

Instructions

  • Preheat convection oven to 350 degrees F (175 degrees C) and line two heavy-gauge baking sheets with silicone mats or parchment paper.
  • Sift together the all-purpose flour, cocoa powder, baking soda, and salt into a medium mixing bowl to ensure even aeration.
  • In a stand mixer fitted with the paddle attachment, cream 1/2 cup butter and brown sugar on medium-high speed for 3 minutes until the matrix is light and aerated.
  • Incorporate the egg, 1 teaspoon vanilla, and red food coloring into the creamed mixture, scraping the sides of the bowl to ensure homogeneity.
  • Reduce mixer speed to low and add the dry ingredients in three parts, alternating with the buttermilk and vinegar, beginning and ending with the dry ingredients.
  • Using a #40 scoop, portion the batter into 24 uniform rounds on the prepared sheets, maintaining 2 inches of clearance between each portion.
  • Bake for 10 to 12 minutes until the internal temperature reaches approximately 200 degrees F or the surface springs back upon light digital pressure.
  • Transfer cakes to a wire cooling rack and allow to reach ambient temperature (approximately 20 minutes) before frosting.
  • To prepare the filling, cream the 8 ounces of cream cheese and 1/4 cup butter until smooth, then emulsify with powdered sugar and remaining vanilla until high-peak consistency is achieved.
  • Pipe approximately 2 tablespoons of frosting onto the flat side of 12 cakes, then top with the remaining 12 cakes, pressing lightly to secure the bond.