Aren’t these just the cutest whoopie pies ever? As if the name whoopie pie isn’t cute enough. These oh so cool red velvet heart shaped whoopie pies come to you from
Paiges of Style just in time for Valentine’s Day.
Paiges of Style just in time for Valentine’s Day.
Whoopie Pie Tower Courtesy of Paiges of Style
Here’s how she does it…
•
Cake Recipe:
2 cups all purpose flour
2 tablespoons cocoa powder
2 tablespoons cocoa powder
½ teaspoon baking powder
¼ teaspoon salt
8 tablespoons (1 stick) butter, softened
1 cup packed light brown sugar
1 egg, at room temperature
1 teaspoon vanilla extract
½ cup buttermilk, at room temperature*
1 ounce (2 tablespoons) red food coloring, use the gel not the liquid
¼ teaspoon salt
8 tablespoons (1 stick) butter, softened
1 cup packed light brown sugar
1 egg, at room temperature
1 teaspoon vanilla extract
½ cup buttermilk, at room temperature*
1 ounce (2 tablespoons) red food coloring, use the gel not the liquid
•
Filling:
8 oz cream cheese, softened
1 stick butter, softened
1/2 teaspoon vanilla extract
2 cups sifted confectioners sugar
* If you don’t have buttermilk on hand you can make your own with milk and vinegar. Add 1/2 tablespoon white vinegar or lemon juice to 1/2 cup milk, stir and let sit for 5 minutes before using.
•
1. Adjust oven rack to middle position; preheat oven to 375F. Line baking sheets with parchment paper. In medium bowl, whisk together flour, cocoa, baking powder and salt.
•
2. In large mixing bowl or stand mixer, beat butter on medium-high speed for 30 seconds, until smooth. Add brown sugar and beat until light and fluffy, about 2 minutes. With mixer at medium speed, add egg and beat until thoroughly combined, then beat in vanilla. Add about one-third of flour mixture followed by half of buttermilk mixture, mixing until incorporated after each addition (about 15 seconds). Repeat using half of remaining flour mixture and all of remaining buttermilk mixture. Scrape down sides of bowl and add remaining flour mixture; mix at medium-low speed until batter is thoroughly combined, about 15 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour.
•
3. Transfer the batter to a pastry bag fitted with a large round tip and pipe into heart shapes. (If you need more guidance making the heart shape, you could cut out hearts and trace onto your parchment but it’s pretty easy to do without that.) My hearts were about 1.5-2 inches tall and spaced about 2 inches apart.
•
4. Bake 7 to 9 minutes, rotating the pans halfway through, until tops are set. Watch them carefully because they do cook quickly. Cool cookies on cookie sheets.
•
5. To make filling: In a large mixing bowl or stand mixer, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and beat on low speed until incorporated. Increase the speed to high and mix until very light and fluffy.
•
6. To fill, dollop (or pipe) cream cheese filling onto flat sides of half the cookies. Top with remaining cookies, flat sides down. Do your best to match up similar sized and shaped hearts.
Whoopie Pie Heart Filling Courtesy of Paiges of Style
To Store:
Refrigerate in an airtight container for up to 4 days. Let stand at room temperature for 15 minutes before serving.
•
Thank you Paiges of Style for the cutest whoopie pies ever!
{ 0 comments }
