Red Velvet Whoopie Pies

Happy Valentine's Day! I saw these cute treats on Annie's Eats and immediately knew that I wanted to make them for my valentine! Red velvet and cream cheese frosting were made to go together, and this recipe is great way to show off what great combination they are outside of the typical cake form. They can also be made in the traditional round shape rather than hearts and be eaten year round- not as just a valentine's treat. Or you could make them in heart shape to share the love all year long :)

 

I followed the directions exactly as written on Annie's blog, and they turned out great!  My hearts didn't turn out perfectly, but they aren't too bad :)

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:
1. Preheat the oven to 375˚ F.
2. Using a heart template (I cut mine out of a paper plate), 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. 3. In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
5. Beat in the egg until incorporated, scraping down the sides of the bowl as necessary.
6. Blend in the vanilla.
7. 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. 
8. Blend in the food coloring.
9. Transfer the batter to a pastry bag fitted with a large plain round tip (I just cut an opening in the corner of a quart sized ziploc).  Pipe the batter onto the parchment paper using the heart tracings as a guide.
10.  Bake 7-9 minutes or until the tops are set.  Allow the cookies to cool on the baking sheets  for at least 10 minutes, until they can be easily transferred to a cooling rack.  Repeat with any remaining batter. 
11. To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment 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.
12. Allow cookies to cool completely before proceeding.
13. Flip one cookie of each pair over so that the flat side is facing up.
14. Pipe frosting onto the flat-sided cookie of each pair.  Sandwich the cookies together so the flat sides are facing each other and press together gently.