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Red Velvet Whoopie Pies | URBAN BAKES

Red Velvet Whoopie Pies


  • Author: URBAN BAKES
  • Prep Time: 25 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour
  • Yield: 2 dozen 1x

Description

With its Luscious Marshmallow Cream Cheese Filling sandwiched between Two Velvety Soft and Plump Cookies, these Heart Shaped Red Velvet Whoopie Pies will surely melt your heart… or someone special <3


Ingredients

Scale

WHOOPIE

  • 2 cups (240 grams) all-purpose flour
  • 2 tablespoons (15 grams) cocoa powder
  • 1/2 teaspoon (2 grams) baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113 grams) unsalted butter, softened
  • 1 cup (220 grams) light brown sugar
  • 1 large egg (55 grams)
  • 1 teaspoon (6 grams) pure vanilla extract
  • 1/2 cup (125 grams) buttermilk
  • Red food gel coloring (I used Wilton Red No-Taste)

FILLING

  • 1/4 cup (57 grams) unsalted butter, softened
  • 2 tablespoons (28 grams) cream cheese, softened
  • 1 cup (96 grams) marshmallow fluff
  • 1/2 cup (58 grams) powdered sugar
  • 1 teaspoon (6 grams) pure vanilla extract

 


Instructions

  1. Heat oven to 350°F (175°C).  Using a marker and heart shaped cookie cutter, stencil the shape onto 3 9×13 inch parchment paper, about 1 1/2 inches apart.  Flip parchment over the cookie sheet so the marked side is facing down; set aside. 
  2. In a medium bowl, whisk together flour, cocoa, baking powder and salt; set aside. 
  3. In a large bowl using an electric mixer on medium speed, whip butter until smooth.  Mix in brown sugar until light and creamy.  Add in egg and vanilla, continue to mix until well combined.  Gradually add in flour mixture alternately with buttermilk in 3 parts ending with flour and mix until just combined; do not overmix. Drop 1 teaspoon of red food color into batter and fold batter until color is well blended. 
  4. Fill a pastry (piping) bag with batter fitted with a 1/2 inch round tip.  On the prepared parchment paper, pipe batter over the stenciled hearts in a V-shape.  Apply more pressure on the round points of the heart gradually releasing pressure towards the apex. Note: for a more defined shape, pinch the batter at the apex to create more of a point.
  5. Bake each sheet for 8 minutes.  Whoopie pies are done when tops are puffed and cookie springs back with lightly touched.  Tip: While whoopies are still hot, gently massage the sides of the hearts pulling toward or lightly pinching the apex of the hearts to give a sharper shape.
  6. FILLING: In a large bowl using an electric mixer, whip butter until smooth.  Mix in cream cheese, marshmallow fluff, powdered sugar and vanilla until smooth.  Cover bowl with plastic wrap and chill in fridge for 30 minutes before filling the whoopie pies.  ENJOY!

 

  • Cuisine: American

Keywords: red velvet whoopie pies, heart shaped cookies

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