Red Velvet Whoopie Pies

All of the Valentine’s Day posts popping up around the blogosphere are making me super excited. Heart shaped cookies, heart cupcakes, heart shaped s’mores galore! The internet needs a little more pink in it’s mix, don’t ya think?

Here is my contribution – deliciously sweet and creamy red velvet whoopie pies. These babies have a soft outer cookie with a cream cheese filling that will melt your heart.

I ended up making these this past weekend at my boyfriends parents house. We went to visit their new most adorable puppy ever puppy and while I was there I thought I’d get some Valentine’s baking in. These turned out great. Enjoy!

To begin, preheat your oven to 375˚ F. Using a heart template cut out from card stock, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

In another bowl, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla.

With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat.

Blend in the food coloring. I used a full bottle almost.

Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide.

Bake 6-9 minutes or until the tops are set but not hard, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.

To make the cream cheese frosting, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size. Flip one cookie of each pair over so that the flat side is facing up. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear.

I like a lot of frosting…

Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. Awwwww…now these are just pretty.

Red Velvet Whoopie Pies
Recipe taken from Annie’s Eats

Ingredients:
For the cookies
2 cups all-purpose flour
2 tbsp. cocoa powder
½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 cup light brown sugar, packed
1 large egg
1 tsp. vanilla extract
½ cup buttermilk, at room temperature
1 oz. red food coloring

For the frosting
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar, sifted

Directions:
Preheat the oven to 375˚ F. Using a heart template cut out from card stock, trace evenly spaced hearts onto pieces of parchment paper sized to fit two cookie sheets. Place the parchment on the cookie sheets so that the side you have drawn on is facing down; set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In large bowl, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary. Blend in the vanilla. With the mixer on low speed, beat in about a third of the dry ingredients, followed by half of the buttermilk, beating each addition just until incorporated. Repeat so that all the buttermilk has been added and then mix in the final third of dry ingredients. Do not overbeat. Blend in the food coloring.

Transfer the batter to a pastry bag fitted with a large plain round tip. Pipe the batter onto the parchment paper using the heart tracings as a guide. Bake 6-8 minutes or until the tops are set, rotating the baking sheets halfway through. Allow the cookies to cool on the baking sheets at least 10 minutes, until they can be easily transferred to a cooling rack. Repeat with any remaining batter. Allow cookies to cool completely before proceeding.

To make the cream cheese frosting, beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.

Transfer the frosting to a clean pastry bag fitted with a plain, round tip. Pair the cookies up by shape and size. Flip one cookie of each pair over so that the flat side is facing up. Pipe frosting onto the flat-sided cookie of each pair, leaving the edges clear. Sandwich the cookies together so the flat sides are facing each other and press gently to help the filling reach the edges. To store, refrigerate in an airtight container.

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Sexy Red Velvet

Whoaaaa cupcakes! Cupcake fever is NOT over yet. You’d think it would be considering the Olympic Cupcakes I just decorated the crap out of. But no. Nothing says “I love you” like a moist, tasty, red velvet cupcake. Decorated to a tee I might add.

Cupcakes are great because they’re a way to express how you feel about a subject simply by decorating it out. By looking at my designs you can see some of the fun colours, and sayings that remind me of Valentines day.

I must say that I haven’t always been a fan of Valentines day. Of course I liked the seasonal chocolates that came out, but “single Katrina” found this day kind of depressing. Eventually though, I started spending this lovey-dovey day with my girlfriends, and found it rather enjoyable. So whether you’re hitched, dating, or single, mix up some yummy Valentines day treats and share them with your loved ones. Heck, make the treats together!! It’s a blast and will surely be a day to remember. It doesn’t have to be the actual 14th either. I celebrated my Valentines day on the 11th, because the 14th is going to be too busy. But it’s not the DAY that matters, it’s the person/people you spend the day with that do :)

Red Velvet Cupcakes
This Red Velvet cupcake recipe is adapted from Joy the Baker, and yields 12 cupcakes.

Ingredients:
4 Tablespoons unsalted butter, at room temperature
3/4 cup sugar
1 egg
2 1/2 Tablespoons unsweetened cocoa powder
2 Tablespoons red gel food coloring
1 tsp pure vanilla extract
1/2 cup buttermilk
1 cup plus 2 tbsp all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp white vinegar

Directions:
1. Cream together butter and sugar until light and fluffy, about three minutes. Turn mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

2. In a separate bowl mix together cocoa, vanilla and red food coloring to make a thick paste. Add to the batter, mixing thoroughly until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets colour.

3. Turn mixer to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

4. Turn mixer to low and add baking soda and white vinegar. Turn to high and beat a few more minutes.

5. Spoon batter into a paper lined cupcake baking pan and bake for 20-25 minutes or until a skewer inserted into the center cupcake comes out clean.

6. Let rest in the pan for 10 minutes, then place them of a cooling rack to cool completely before frosting with buttercream frosting.

Buttercream Frosting
Ingredients:
1 cup (2 sticks) butter, room temperature
1 teaspoon pure vanilla extract
3 3/4 cups powdered sugar
2 teaspoons cream

Directions:
1. Using a mixer, cream softened butter and vanilla until smooth.
2. Add sugar gradually, allowing butter and sugar to cream together before adding more.
3. If you want your frosting a little creamier, add a teaspoon of milk at a time and beat on high until you get the right texture.
4. Use lots of food colouring to tint your frosting the colour of your choice!