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Valentine Red Velvet Whoopy Pies

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Valentine Day is approaching and as going out may not be in your plans due to Covid-19 you may want to do something special at home. Here’s a great idea. You and your special someone can have some fun by making these very simple and delicious cookies that you can enjoy after a meal or with some wine while cuddling up and watching a movie. Remember, it doesn’t have to be a big plan to be a great day.

You will need:

2 cups all-purpose flour
2 Tablespoons cocoa powder
1/ 2 teaspoon baking powder
1/ 4 teaspoon salt
8 Tablespoons unsalted butter – room temperature
1 cup brown sugar
1 large egg – room temperature
1 teaspoon vanilla extract
1/ 2 cup buttermilk – room temperature
1 Tablespoon (1 oz.) red gel food coloring
For the filling:
6 oz. cream cheese- room temperature
5 Tablespoon unsalted butter – room temperature
2 teaspoon vanilla extract
2 1/ 2 cups powdered sugar-sifted

Method:

Line two large baking sheets with parchment paper/wax paper. Use a small heart-shaped cookie cutter or a template cut out from a card, and with a stencil draw hearts all over the paper leaving one inch apart. The cookies will spread much during baking. Turn on the paper to make the stencils facing down. Then preheat the oven to 350º F. Next, in a bowl, whisk together flour, unsweetened cocoa powder, baking powder, and salt. In another bowl, cream together softened butter for 1 minute on medium-high speed until completely smooth and creamy. Add the brown sugar and beat on medium-high speed until fluffy and combined. Then mix in vanilla and egg, scraping down the sides and bottom of the bowl as needed. Beat in buttermilk and one tablespoon of red gel food colouring. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. Do not overbeat the batter. Transfer the batter in a piping bag with a 1/ 2 inch round tip. If you don’t have it, you can use a zip-lock bag and cut off the corner. Pipe the V shapes inside the hearts. You don’t need to fill all the inside of the hearts, it will spread during baking, just a simple V shape is OK. Bake the cookies for 10-12 minutes or until centres appear set. Cool for 10 minutes on the pan then transfer to a rack to cool completely before sandwiching. To make the filling, beat softened butter, cream cheese, and vanilla. Gradually add powdered sugar. Transfer filling to a piping bag fitted with a large round tip (or again, you can use a zip-lock bag and cut off the corer). Pair the cookies by shape and size. Pipe the filling onto the flat side of one cookie leaving a little room around the edges. Top with another cookie (flat side down) Press gently so that the filling reaches the edge. Store in the fridge in an airtight container.

Tips: To make butter milk you add 1/ 2 tbsp vinegar or lime juice to 1/ 2 cup milk and let sit for about 5 minutes.

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