Can’t think of a better way to say “I love you” this Valentine’s Day than tender red velvet whoopie pies filled with cream cheese icing!
Red velvet is without a doubt my family’s favorite cake flavor. So it should come as no surprise that when I told my boys I was going to make whoopie pies they requested (okay, begged for) red velvet. I considered filling them with a more traditional marshmallow-y filling, but red velvet just isn’t red velvet without that tangy cream cheese icing.
These tasty little sandwich cookies are perfect Valentine’s Day treats. They are festively red and pleasantly sweet without overdoing it. This recipe makes over two dozen so they’re ideal for sharing too. If you’re not up for all of the romance and flowers this Valentine’s Day, may I suggest that you whip up a batch of these and share them with your friends a la Leslie Knope from Parks and Rec? She started the tradition of celebrating Galentine’s Day…the day before Valentine’s Day dedicated to the other loves in your life…your girlfriends.
Leslie and her best gal pals would celebrate over brunch and mimosas, but you can mix it up and celebrate with your lady loves however strikes your fancy. I’ll be making these red velvet whoopie pies and of course pair them with a little champagne, because we’re celebrating right?
If you’re looking for a little more sweet inspiration, make sure you check out the recipes below from a virtual blogger Valentine’s Day/Galentine’s Day party. There’s something for everyone here including loads of chocolate, berries, and heart shaped treats. I love participating in these virtual blogger parties but this one is extra special because it includes fantastic recipes from some of my favorite blogger gals. And you can follow along on Instagram too with the hashtag #galentinesday. Here’s to a sweet celebration!
The Sweet Nerd – Chocolate Wine Cake
The Beach House Kitchen – Pink Grapefruit and Thyme Shortbread Hearts
Beyond Mere Sustenance – Blood Orange Margarita Sorbet
Seasons & Suppers – Vanilla Rose Shortbread Cookies
Ciao Chow Bambina – Chocolate Panna Cotta with Raspberry Compote
Meg is Well – Horchata Latte Cheesecake
Katherine in Brooklyn – Chocolate Coffee Layer Cake
This Brown Kitchen – Chocolate Topped Seed and Nut Bars
Seek Satiation – Chocolate-Bottomed Strawberry Fool
Madeline Hall – Earl Grey Frosted Brownies
- 4 oz unsalted butter, softened (1 stick)
- ¼ cup vegetable oil
- 1 cup sugar
- ½ cup light brown sugar, packed
- 2 eggs
- 1 oz red food coloring
- 2/3 cup buttermilk
- 3 cups all-pupose flour
- 1/4 cup unsweetened cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp white vinegar
- 1 tsp vanilla extract
- 8 oz cream cheese, softened (brick cream cheese, not whipped)
- 4 oz unsalted butter, softened
- 1 lb confectioners sugar
- 1 1/2 tsp vanilla extract
Preheat the oven to 350 degrees and line two baking sheets with parchment.
Cream together the butter, oil, and sugars until light and fluffy.
Add the eggs, one at a time, blending well after each addition.
Add the food coloring and buttermilk and mix until incorporated.
In a separate bowl, whisk together the flour, cocoa, salt and baking soda.
Slowly add in the flour mixture and mix until just combined.
Add the vinegar and mix, then the vanilla and mix until just combined. Do not overmix.
Scoop out the batter (I like a 1 1/2 Tbsp ice cream scoop) and place on prepared baking sheets (12 per sheet).
Bake for about 8 minutes, rotating once during baking, until cookies are set. Let cookies cool slightly on the pan and then remove to a wire rack to finish cooling. Make sure cookies are completely cool before filling.
Repeat with remaining batter.
Beat cream cheese and butter until fluffy, about 2 minutes on med/high speed with an electric mixer.
Gradually add in confectioners sugar, mixing well to combine.
Stir in vanilla extract until incorporated.
Spread about 2 Tbsp of filling on one cookie and place another on top. Press lightly together and repeat with remaining cookies.
Recipe yields 28 sandwich cookies.