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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Red Velvet Whoopie Pies Cooking View

I know there are lots of cynics out there who dislike Valentine’s Day because it is a so-called “Hallmark holiday”.  That may very well be, but I think it’s always a nice thing to celebrate and spend a little extra time with your sweetie.  Plus, I’m a hopeless romantic.  My favorite colors are red and pink, so let’s face it – this holiday was made for me.  Because this is my blog and I LOVE Valentine’s Day (pun intended), I will be featuring Valentine-inspired or related recipes this week.  And, if there is one that I must urge you to try, this is the one.

What’s not to love?  For starters, it’s a sandwich cookie – but not just any sandwich cookie.  A super cute, heart-shaped red one that tastes just like delicious red velvet cake but in a smaller, more portable form.  Yay!  Honestly, I found these pretty much irresistible and had to give most of them away because I kept finding reasons to eat them for breakfast ;)  You could make them regular round whoopie pies, but the heart shape is so fun and really very easy.  I took some photos during the process to show what I did.  One tip I have for sandwich cookies in general is to pipe the filling rather than spread it on with a knife.  It makes for a much cleaner looking finished product not to mention it makes less of a mess in the kitchen.  Go make these right now (and send one my way)!

Red Velvet Whoopie Pies
Yield: approximately 18 sandwich cookies

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

Cooking View

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 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.  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 7-9 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, 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.

  • 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.

     

Source

  • http://mybflikeitsoimbg.blogspot.com Peggy

    these look so delicious! i love red velvet cake!

  • http://bakeitafterall.blogspot.com Meghan

    Oh these are soooo cute!!! I love the bright color, and they look so delicious! I love Valentine’s Day too! I hear a lot of people call it a “Hallmark holiday” which isn’t really true – people have celebrated Valentine’s Day long before Hallmark was around. Sure it might be “exploited” by Hallmark, but so is every other holiday. Looking forward to your recipes this week! :)

  • http://jeniandthekiddos.blogspot.com/ At home with the kiddos

    Sorry to say but I’m one of those people that isn’t a very big fan of Valentine’s Day. My husband and I don’t really make a big deal about it. I’m just happy if I get a heart shaped box with chocolates inside. Maybe it has something to do with the fact that our Anniversary is in January. Valentine’s day kind of pales in comparison.

    Now that I have a 3 year old I do enjoying doing Valentine’s crafts with her including some baking! I’m not thinking that this is a very good recipe to do with her. But I am thinking that it would be a very good thing for me to EAT!!! I love that they have a cream cheese filling inside. Delicious!!!

  • http://www.half-bakedbaker.com Paula

    Those whoopie pies look great! I love Valentines Day too. It’s a great way to remember those special people in our lives.

  • http://christineskitchenchronicles.blogspot.com Christine

    Wow great minds think alike! I had this exact same idea to make for my Valentine’s themed dinner club later this month. Your method of getting heart shapes though is a little different…I was planning on just making regular rounds then cutting out a heart with a cookie cutter after baking. (The scraps could be used for cakeballs or something!) This method would have a more finished edge. I just might give it a shot! Thanks :)

  • Kelly

    These are adorable! I just may have to make them!

  • Jasmine

    These look yummy! Too nice to eat !

  • http://www.chocolateshavings.ca chocolate shavings

    I agree with you – it might a ‘Hallmark’ holiday, but its a great excuse to take a break from everything and spend some quality time with your loved one! These whoppie pies seem like the perfect start!

  • Molly

    So cute! Could you use heart-shaped cookie cutters? I guess you’d have to cut them after you bake it, which would waste cake. Hmm.

  • Jo

    I CANNOT get over how talented you are! How do you find the time between a job, a little son, a home AND a husband? You amaze me! I can’t wait for more of your V-Day recipes! I heart Valentine’s Day!

  • http://goodthingscatered.blogspot.com Katie

    Those heart shapes TOTALLY make these desserts. That is pretty DANG cool! :) :)

  • Ariana from Chicago

    love these!!

  • http://blissmamaof3.blogspot.com blissmamaof3

    These will be perfect for my daughter’s upcoming Teddy Bear Tea Party. Thanks!

  • http://ellecupcake.blogspot.com ellecupcake

    I love this idea and definitely want to try! What a cute post and great pictures! :)

  • http://www.j3nn.net Jenn (www.j3nn.net)

    These are some of the CUTEST Valentine’s Day treats I have seen this year. LOVE them! Really, really adorable any day of the year. Very creative. :)

    Jenn

  • Liz

    These will be great to bring to my daughter’s daycare. I love whoopie pies and these are beautiful (and I’m sure tasty!). Thanks for sharing! I wanted some clarification on the red food coloring…it’s the liquid kind (not gel), right?

  • http://www.ramblingtart.com/ Krista

    Oh! These are so cheery and cute :-)

  • http://myfabulousrecipes.blogspot.com Sook @ My Fabulous Recipes

    Oh wow! They are so beautiful! These would be a great treat for Valentine’s day.

  • http://www.foodgal.com Carolyn Jung

    A beautiful twist on the usual Red Velvet cupcakes. Love the vibrant color!

  • http://www.thewellfednewlyweds.blogspot.com Katie @ The Well-Fed Newlyweds

    Those might just be the cutest Valentine’s treats I have ever seen!

  • nutmegnanny

    Even if it is a Hallmark Holiday it’s still fun. Sometimes life gets so busy we need a little reminder to stop and show some love :) These whoopie pies look great. I love how bright and beautiful they are :)

  • Annie

    Molly, sure, you could use cookie cutters. But like you said, it would waste cake, and I think it has a more finished look this way.

  • Annie

    Hi Liz,
    Yes, it’s the liquid kind.

  • http://penniesonaplatter.wordpress.com Pennies on a Platter

    great idea to shape into hearts!! too cute!

  • Amanda Poninski

    Annie – how do these cookies taste w/out the frosting? I have never had red velvet cake, so I don’t have a comparison…I was thinking of just doing the cookie portion for my sons treats to go with his class valentines..he’s 3 so I didn’t want anything messy. Can you describe the flavor for me?

  • Brenda

    Could you clarify the size of heart shape that you used? How many cookies did this make?

  • http://www.cookinchemist.blogspot.com Tessa

    These are adorable and very creative! Thanks for sharing your steps – I’m sure it will help in the process!

  • http://sherrystartscooking.blogspot.com/ Sherry

    Holy wow those look fab! The color is sensational. I definitely plan on making something red velvet for Valentine’s Day this year.

  • Jenn

    Adorable!

  • Liz

    A few more questions Annie…how many whoopie pies does this recipe make? Will it make at least a dozen pies? What size is your baking sheet? Did you draw 3 hearts x 4 across? What was the size of each heart, approximately? I’m “one of those people” that needs specifics…sorry!

  • http://kristie-in-the-kitchen.blogspot.com Kristie

    These look great! I might try to make them for this Valentine’s Day.

  • http://schnitzelandthetrout.blogspot.com Susan

    These are adorable. What a wonderful idea. They turned out PERFECT!!!

    Valentine’s is my favorite holida!!

  • Kate

    Love love love this idea! I was going to make red velvet cupcakes for the holiday, but now I’m definitely making these! About how many whoopie pies did your recipe make? I might have to make a double batch!

  • Kimberly

    These are as cute as they want to be. How many pies were you able to get out of this recipe?

  • http://www.simplestformofanelle.blogspot.com/ lala

    I can not wait to try this out, I’m going to test drive it tonight! I’m excited and I’m just like you I LOVE V-day and Love and red and pink lol These came out so wonderful thanks for sharing!

  • http://donthaveone Darcy

    I am new to your blog Annie and I have got hooked into it TOTALLY. I love all your creations and would love to produce half of what you do! I am left feeling so enthused when I read how simple to make things sound!
    Thanks for a terrific blog and I look forward to continue to visit.
    I fell in love with this valentine whoopies too and am definitely going to give them a whirl.
    xx

  • http://www.handletheheat.com Tessa

    These are ridiculously cute! I just made heart shaped pancakes and now I want your heart shaped whoopie pies :) Valentine overload!

  • http://www.newwifeexperiment.blogspot.com Kat

    These are adorable. I was born on valentine’s day, so I am a sucker for love. Hearts and romantic movies are my weakness!
    I just found your blog and love everything about it! I can’t wait to see what else you are going to be making. I just started a blog as well, and I bet some of your recipies will be on there soon! Keep the faith, Kat

  • http://macaroniandcheesecake.blogspot.com stephanie

    Looks great! I made some red velvet whoopie pies last week too! Love that you made yours into hearts!

  • Rachel

    How many cookies does this recipe make? And, how big should the heart template be (inches)? I can’t wait to make these this weekend! Thanks!

  • http://howtoeatacupcake.net Cassie Baker

    I totally agree with piping the frosting instead of spreading it. These look PERFECT!

  • http://macaroniandcheesecake.blogspot.com Stephanie

    Looks great! I love that you piped them into hearts. I made some red velvet whoopie pies the other day too, but from a mix. They are so good!

  • http://carlyskitchen.blogspot.com Carly

    These look amazing! And super cute:)

  • http://maplencornbread.blogspot.com/ Jennifer

    These are soooooooooo perfect for Valentines!! YUM!!! Thanks sooo much for the inspiration!

  • http://mykentuckyhome-kim.blogspot.com/ Kim

    They are so precious!

  • http://jessicaaoswald.blogspot.com Jessica

    These look fabulous!!

  • http://prissycook.com Keesha aka Prissycook

    These are precious and the idea is so convertible to different holidays. Thanks for the inspiration.

  • http://wouldibuyitagain.com WIBIA

    Looks good! I imagine you can’t stop at just one?!

  • http://robertapm28.blogspot.com/ a fan of anything chocolate

    How clever to pipe the heart out onto parchment paper! I’m going to have to try that….they came out great!

  • http://oneshotbeyond.wordpress.com/ oneshotbeyond

    obviously made with so much LOVE. Beautiful.

  • http://bakememore.com laurelg1

    Wow, this page really pops out! I was looking at your page early in the morning and my eyes popped on this one! Beautiful!

  • Annie

    Hi Amanda,
    The flavor of red velvet is really difficult to describe, I really think you need to just taste it to know. I think the cookies would be okay without the frosting, but to me you can’t have red velvet without the cream cheese frosting (as in, I think that part of the red velvet flavor as a whole also depends on the frosting.)

  • Annie

    Brenda,
    You can use any size or shape of heart you want. I just drew one freehand, so I don’t know exactly what the size was. Once I started piping the batter, I decided the heart I had drawn was too large so I just used it as a guide and piped smaller hearts. I would estimate that the cookies were about 2 1/2 x 2 inches. The yield will depend on the size of hearts you make. I think I got about 20 sandwich cookies out of the batch.

  • Annie

    Hi Liz,
    See my response to another comment above regarding the size of the hearts and the yield. You can use any size baking sheet, and fit as many hearts on one pan as you want.

  • Annie

    Hi Kate,
    I believe I got about 20 sandwich cookies out of the batch.

  • Annie

    Kimberly,
    The yield will depend on the size of the heart you draw. I got about 20 sandwich cookies.

  • Annie

    Hi Rachel,
    See my responses in the comments above for info on the size of heart and yield. You can make the hearts any size you want.

  • http://www.dianascocina.blogspot.com diana merrell

    Hi! I just made a batch of whoopie pies last night. We had a great time making these. I too went for a Valentine theme. I enjoy your blog so much! =)

  • http://pleasepassthepie.blogspot.com Abbie

    I love these! The red is so vibrant.

  • Jessica

    These look so great! About how many pies does the recipe make?

  • Annie

    Hi Jessica,
    I have answered this question in the comments above :)

  • http://www.sweet-oven-lovin.com risa

    Ohhh I just have to make these, how adorable!

  • http://www.bunsinmyoven.com Karly

    Ooh, these are just so cute! I love them!

  • http://mybakingempire.wordpress.com mybakingempire

    I’m so excited to try these!

  • Katie

    I really like your technique for making the heart shapes. Have you tried these with the traditional chocolate recipe?

  • Gail

    I just got finished making these – so good!
    One question: the recipe does not tell when to add the food coloring…?
    Thanks for a fun recipe!

  • http://blissmamaof3.blogspot.com blissmamaof3

    Wow are these good! I made them this morning and, just, wow!!

  • JudyP

    They are so very cute! And Valentines Day IS a real holiday!

  • http://www.pumpkinbutts.blogspot.com Angela

    These are the most gorgeous whoopie pies I’ve ever seen. I’ve never made red velvet anything, or whoopie pies, but I’m going to add these to my valentine baking. They’re too pretty to pass up! Thank you!

  • Annie

    Hi Katie,
    No, I have not tried it with a chocolate batter but I’m sure it would work fine. The consistency of the batter should be similar no matter what the flavor, otherwise the consistency wouldn’t be right for a whoopie pie.

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  • http://appleandspice.blogspot.com Katie

    Wow these are gorgeous and I’m so impressed with how you got them all the perfect heart shaped. All red and puffy and perfect for Valentines

  • http://cookiesandcups.blogspot.com shelly (cookies and cups)

    omg! these are the cutest! I want to make them now, but would be afraid I wouldn’t want to eat them because of their cuteness! Wait, who am I kidding ;)?

  • http://www.amanda-webb.blogspot.com Amanda

    I’m making these today…can’t wait!

  • Laura

    This recipe did not work for me at all. The dough was so thick it was like glue. It wouldn’t even come out of the piping bag. I had to just throw it all away. Very disappointing because they looked so cute and my husband would have loved them.

  • Annie

    Hi Laura,
    Sorry the recipe didn’t work for you. I know quite a few people who have made it without issue, so I don’t know what the problem was. The dough needs to be thick though, otherwise it would spread all over the baking sheet and not be able to keep the heart shape. You might need a bigger piping tip.

  • http://www.bakeat350.blogspot.com bridget {bake at 350}

    *swoon*

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  • http://SoCute! Lisa M. Topp

    I love red velvet cake and when I saw these….I was so excited!!! Perfect for Valentine’s Day! Thanks for sharing.

  • Jennifer

    These came out perfectly. I would suggest using a piping bag with a coupler, rather than a broad tip or a smaller one. This would give you the best control for shape purposes, especially considering the top of the heart needs to be exaggerated. Thanks very much for sharing. I’m delivering them to friends tomorrow.

    Note: The batter was a perfect consistency.

  • Liz

    Annie, this is just a minor detail, but I after I printed the recipe, I noticed that the step for the addition of red food coloring was omitted.. I added it during the mixing of the flour/buttermilk mix step, but I wanted to give you a head’s up. I just made these and they look great. I didn’t have exactly 1 oz of red food coloring but they are red enough for people to know! I’m bringing them into work tomorrow. The recipe made 12 whoopie pies for me. I am definitely making this again!

  • Annie

    Hi Liz,
    Yes, someone else commented on that and I have since fixed it. Glad you enjoyed them!

  • Liz

    Annie, I posted pics of the whoopie pies and my first go at sugar cookies with royal icing on my Facebook page. I’m so proud of myself. Thanks for inspiring us all with your blog!

  • http://mybakingempire.wordpress.com Jessie

    I’m about to start these in a minute! So excited!

  • http://www.thehazelbloom.com Kare

    LOVE! These are adorable and look delicious. Very impressed.

  • Lindsey

    Annie, did you use a tip to pipe the hearts? If so, what size? Or did you just snip a big hole in the piping bag? I tried making these tonight and I just couldn’t get my hearts to look anywhere as nice as yours! The consistency was perfect and the cookies tasted great, they just didn’t look good :-( The dough bakes exactly as it looks, so if the piped hearts aren’t neat, the cookies won’t look as nice. I tried to use my finger to smooth the dough and the lines out but the dough is so sticky that it only made it worse. Help!

  • Annie

    Hi Lindsey,
    Yes, I used a large plain round tip (it isn’t numbered) – probably has a diameter of about 1/2 to 3/4-inch. I actually thought the dough baked up pretty evenly and smoothed itself out, despite how messy I made some of them look. If you want to use something to smooth them, you could try the back of a spoon dipped in water. I bet that would work.

  • Carissa

    Hi Annie :) Attempt #2 at the whoopie pies was successful! However, they do not taste anything like I thought they would. I am positive I followed the recipe EXACTLY, but I don’t have anything to compare them to… I was hoping the frosting would turn out to taste more like frosting and less like cream cheese (since I am not the biggest fan of cream cheese, unless it’s on a bagel :)). I am NOT in any way insulting you, I am merely hoping that you could describe the taste to me to the best of your ability. I know somebody asked you to describe the taste in an earlier post, but I need to know if they taste the way they’re supposed to taste, that way I would know that it was just ME that doesn’t like red velvet with cream cheese frosting! LOL Help! (btw, I made the 7-layer bar. YUM. I brought them into work and they were devoured!!)

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  • Annie

    Hi Carissa,
    I honestly have no idea how to describe the flavor of red velvet cake. Just as I said before, I think you have to taste the cake and then you know what the flavor is. If you don’t like cream cheese, cream cheese frosting is probably not a good choice for you. Try a different frosting. This is my absolute favorite cream cheese frosting and I use it all the time but if you don’t like cream cheese, I can see why you wouldn’t like it.

  • Paula Laskelle

    Fabulous!

  • mira

    these were so much fun to make and so adorable! a fun departure from cupcakes. best part of valentine’s day IS the desserts so thanks for doing a 5 recipe special for it! :-)

  • Christine

    This recipe is not the same as my regular red velvet cake recipe. Why do you have to use brown sugar instead of regular granulated sugar. It does not taste as sweet, with this recipe. Could I use my normal recipe for red velvet cake? I love the heart shaped whoopie pies. My 30 year daughter asked me to make whoopie pies for her birthday party. She will be so surprised that they are heart shaped.

  • Annie

    Christine,
    No, of course it isn’t the same as red velvet cake. If it were, the batter would spread all over and not keep the shape of a cookie. You can use either type of sugar, this recipe just calls for brown sugar. Using white vs. brown sugar won’t affect the sweetness, it is the quantity of sugar that matters.

  • Sarah

    LOVE these! While mine came out pretty good, I’ve got some work to do on the shape of my hearts – they weren’t nearly as perfect as yours. Love your site, keep up the awesome recipes and pictures!

  • Tara

    Hi! I just made these tonight and I should have been more prepared! I didn’t have pastry bags so I used a plastic zip-lock bag. Whoever said that works just fine didn’t know what they were talking about, haha. I had a tip but it popped right out of the bag and then there was frosting everywhere and stuck in all corners. I just ended up pushing blobs out which ended up just looking like messy circles after they were done baking. Mmmmm…. they definitely were not a pretty site but they were delicious! Thank You so much for a yummy and festival treat that I will make for years to come!!!

  • sarah

    I made these for my boys for Valentine’s Day. They LOVED them! I even got a few pictures of my 1 year old eating it and making a huge mess. With every bite he said “Mmm” it was very fun to watch. I am new to your blog and am loving it! Thanks for sharing all your creative ideas!

  • http://www.readit-and-eat.blogspot.com Ashley

    I tried these for Valentine’s day as well. The cake batter didn’t seem as sweet to me…was yours sweet? Maybe it’s not because the filling is there for the sweetness.

  • Annie

    Hi Ashley,
    I’ve never thought of red velvet cake as particularly sweet itself. The frosting provides the sweetness, as with these whoopie pies.

  • laSiciliana

    i made these on saturday and i have to say they didn’t come out good at all. it was my first attempt at red velvet anything and they tasted awful. :o( I was really bummed because they looked really cute and I made them to take to a party on sunday. Don’t know if I missed a step along the way but I tried them twice and both times they tasted bad. I ended up making tiramisu instead.

  • Sabz

    I absolutely LOVE your website, it’s awesome! I love how gorgeous all your stuff looks. I have a few questions about this recipe. Could you tell me roughly how many whoopie pies this recipe yields. Also, the heart shape that you cut out, can you give me a ball-park estimate of the width of the heart. Sometimes pictures look so deceiving, I wanted to make sure I cut the right size of heart. Thank you so much!

  • Annie

    Hi Sabz,
    I’ve answered both of these questions in the comments above.

  • http://kymberlykay@hotmail.com kim

    i just tried this recipe a few days ago. sadly the cake came out dry and tasted like a muffin. BUT the FROSTING WAS AMAZING!

  • Tele

    Hi Annie,

    JUST finished these for my husband (it’s his birthday) and they turned out awesome! I didn’t have a piping bag, so I just used a ziploc with the tip cut off for the frosting and the batter. It took a minute to get the hang of it and there were some ‘mistakes’ but my daughter and I just ate those and no one was the wiser. Also, I subbed sucanat and whole wheat pastry flour (mostly to add a bit of nutrition for the kiddo). Thanks so much for sharing the recipe!!

  • http://www.yumsiliciousbakes.blogspot.com Avanika (Yumsilicious Bakes)

    I don’t care WHAT people have to say, I truly <3 V-day!! It's the day I started seeing my boyfriend after all :) Great idea to make these heart-shaped!

  • http://WhenLifeHandsYouBatter.blogspot.com Melissa Black

    Made these last night and included them in a cupcake tower for a birthday girl. Extras went to co-workers–well, those that I could pry from my husband’s hands. Everyone LOVED them! Thanks Annie for sharing.

  • Kristy

    LOVE LOVE LOVE these. I’m gonna have to make some pronto!! :) soooo freaking cute :)

  • http://joanne-eatswellwithothers.blogspot.com Joanne

    Hey Annie! I just wanted to let you know that I made these and absolutely adored them! The post is here if you care to look! http://www.joanne-eatswellwithothers.com/2010/09/red-velvet-whoopie-pies.html

  • http://www.thecookingphotographer.com Laura Flowers

    Cutest whoopie pies ever. Cutest whoopie pie picture ever too!

    Laura

  • oleladydevine

    I have been making red velvet cakes with cream cheese frosting for since 1970. My family and friends expect me to bake one on each holiday and for our Annual Turkey dinner and Bazaar. Annie is correct. It is hard to describe the taste of a red velvet cake but most people like it with or without the frosting.

    As far as those who had trouble getting the cake mix to come out of the pastry tube, I would just dump the batter back into the mixing bowl and add an additional tablespoon or two of buttermilk.

  • Susan

    This looks delicious!! Think I could use a mini heart shaped cake pan? I have a pan with 8 cupcake size heart shapes in it…..

  • Annie

    The only way to know is to try it and see. I think that would actually take way longer than piping them, because you would have to bake in so many batches, wait to cool, reuse the pan, etc.

  • Jessica

    Any idea how many days in advance I could make these? Sorry for all the questions on all the different posts, but half of the desserts I am making for this dessert table are from your site! :-)

  • Annie

    Again, not exactly sure. Maybe a day ahead but I probably wouldn’t go more than that.

  • Wosswot

    Hi there, Annie. These whoopee pies look amazing and I can’t wait to make them. Just wondering what I could substitute for buttermilk as it is not readily available in the UK. Any ideas? 

  • Annie

    Please Google for substitution questions.

  • Sarah

    I just L.O.V.E these! ; ) They are adorable! Cute, Cute, Cute! I want to make these for my friends on Valentine’s Day, but….how many does ONE batch make? Anyone?! Thanks! ♥

  • Annie

    The yield will depend entirely on the size of hearts you make, so it’s tough to say. I think mine made about 2 dozen.

  • http://www.liveoriginally.com/ Katie

    I *cannot wait* to try these!! Such a cute, yummy treat – red velvet is the beeeeest!

  • Sarah

    That’s right about what I got! Thanks Annie! : ) I LOVE THESE!

  • http://www.yellowsongbird.blogspot.com kim

    totally making these tomorrow. how many does it make?

  • Annie

    Please read the comments above, this question has been addressed.

  • Cara

    Hi Annie – I just made these, and the color turned out to be a horrible pink-brown. Could it have been just the type of food coloring I used, or are there any tricks to getting such a vibrant red? The dough was brown prior to adding the food coloring, due to the brown sugar, cocoa and vanilla. Any thoughts on why the color didn’t turn out? Thanks

  • Annie

    The only thing I can think of is if you added dark cocoa powder instead of regular. Otherwise, I’m guessing it was the type of food coloring you used.

  • http://emilyflippinmaruna.wordpress.com Emily Flippin Maruna

    Great post! I made pumpkin whoopie pies for thanksgiving, I just may have to try these for Valentines! I’ve written about it in a Must Make Monday blog post on Valentines – http://wp.me/pkcUM-Cx

  • Felisa

    Annie,

    Beautiful whoopie pies! Could you tell me whether you used natural cocoa powder or dutch-processed cocoa powder in this recipe? I know that they type of cocoa powder used can affect the outcome of the ‘red velvet’ colour.
    Thanks

  • Annie

    Natural. If it meant Dutch process, I would indicate that in the recipe.

  • Mil

    would these work as well with marshmallow filling? I’ve never tried red velvet but I would love to make these for valentines!

  • Annie

    The only way to know is try it and see. To me, it’s not red velvet without cream cheese frosting.

  • Kristen

    Hi Annie!

    I love your blog! I want to make these whoopie pies for my husband (it’s our first married Valentines day!) but I am not so sure about my piping skills…do you think I could bake the cake in a jelly roll pan and then use a heart shaped cookie cutter?

    Thanks!

  • Annie

    I’m not sure – I suppose it might work, though it would waste a lot of the batter and the edges would look prettier if you piped it. You should just give it a try!

  • Clare

    Hi Wosswot, buttermilk is sold in Waitrose and Tesco, the cartons are usually about 300 – 400 mls and sometimes with the fresh cream rather than the milk.

  • Devon

    I have Ghiradelli unsweetened cocoa powder, is that ok to use? Thanks!

  • Annie

    Yes.

  • http://marthado.blogspot.com Claire

    These are so cute! I love anything red velvet so these are perfect. I’m actually making something for my friends for valentines day and was tempted to make your conversation cookies but I couldn’t find any of the tools to use for the icing. So I think I’ll make these instead! :) Thanks!

  • Kristen

    Ok, if you say so! ;)

  • Selena

    These look AMAZING! I’m going to make these on Sunday so i can take them to school the next day!
    Just two questions though:
    How many pies does this make?
    I want to make sure so I have enough!
    Also, when you say bake for 7-9 minutes then rotate, do you mean rotate 180 so that the opposite side is facing me and leave in for another 7-9 minutes?
    Thank you!

  • Selena

    Oh, Sorry! I meant to cut out the ‘how many does it make’ part because i had read the comment above ^^;
    Thanks again though!

  • Selena

    Im so sorry about all the posts T^T
    But could i make this as a single cookie and spread the frosting on top of it? Also, does the frosting freeze in place after putting it in the fridge and taking it out in the morning? Or is it kind of like cupcakes you buy where the frosting on it is always ‘all over the place’ XD
    I ask this because I need to put this in a bag or box to transfer to school.

  • Annie

    7-9 minutes total.

  • Annie

    I suppose you could make it as one large cookie, but the baking time would be affected, and they make not bake evenly due to the large size. I don’t really see the point. I would just make a regular red velvet cake if I wanted a large dessert. The frosting doesn’t “freeze” but it will firm up after being chilled.

  • Felisa

    Thank you! I am from the UK and Dutch-process is more readily availible over here than natural cocoa, so this is what is normally used in UK recipes. It seems that most US recipes that call for cocoa powder tend to mean “natural” though. I will have to bare that in mind for future reference!

  • Nikki

    Love your blog!! i made these yesterday and they turned out awesome thanks!!!

  • karenc

    I was so excited to see this recipe after I actually found a heart-shaped whoopie pie baking pan at a local well-known craft store! Great!

  • Emily

    :( The recipe didn’t work for me either. It turned out like cookie dough, but waaaaay too think to pipe. I added more buttermilk (little by little) and that made the consistency better, but when I baked them, they came out flat and not really heart shaped (the flatness is what bummed me out, I’m sure it was from too much liquid). I wonder if it had anything to do with the fact that I didn’t use room temp buttermilk? Either way, the recipe sounds AWESOME. I’ve got to give it another try. What is the consistency of batter supposed to be like? I imagine it to be in between a cookie and cake consistency (maybe like a pound cake?). Love your site!!! Hopefully I’ll have better luck next time.

  • http://www.livininthekitchen.wordpress.com Jess

    Haha! I wish I was a hopeless romantic… I’m plain out hopelessly not romantic. These are adorable, I just stumbled onto your blog today and love it!
    Jess :D

  • Annie

    The temperature of the buttermilk shouldn’t matter. It is never room temp when I bake with it. I’m guessin the issues have more to do with the variations that occur when people measure by volume because one scoop of flour may be more dense than another. It’s difficult to describe the consistency but as you can imagine it is thick enough to be able to pipe and hold its shape. Better luck next time!

  • MsTina

    I just made these! (: They’re so pretty but they weren’t as vibrant red as yours. They tasted great though :3 The cream cheese was delicious (but the amount was too much)!

  • Kimberly

    These looked so cute I had to try them out. I am not much of a cake person but these aren’t really cake; it’s almost like a cake mixed with a cookie! Well me and my boyfriend loved them! I think he will be asking for another batch soon:) Thanks for the recipe!

  • Kimberly

    Mine also did not come out as red but I agree they tasted great anyway! I also have alot more frosting…just means we will have to make more:)

  • Nicole Zeisler

    Does the recipe mean liquid buttermilk or dry?? Sorry I don’t work with buttermilk very often!

  • Annie

    Liquid.

  • Nicole Zeisler

    thanks for your quick reply! i’m in the middle of making them now!

  • http://facebook Rosetta

    Annie, I made these today and they turned out great! They were very easy to pipe out using my pastry bag and round tip. I still think they would be easy to pipe out uning a large zip-lock and cutting the corner off. The cookies tasted great and looked sooo cute. After making them I sprinkled them with confectioner sugar, they look great either way. I came across your food blog by surfing for new Valentine ideas. I make Whoopie Pies, but had never made them they way you do. They were sooo easy, and it took exactly 7 minutes to bake them. Great idea! Happy Valentine’s Day!

    Rosetta

  • http://www.heylovedesigns.com Michelle

    I made these for my family and they were a hit! They were also super easy to make, except a few of my hearts turned out blobby. Thanks for the recipe!

  • http://www.fantomestudio.com Angi

    hello! :( i tried doing a batch of these for my boyfriend…they came up terribly, maybe because i kept adding food colouring and it never looked this red. I used mccormic red colouring, and they are gooey and awful, also maybe it mixed it for too long? :( please help i must redeem that terrible whoopie pie batch!
    Thanks!!!

  • Sharla

    I made these over the weekend and they turned out super cute, and yummy! I piped them into heart shapes just as you did, and they came out perfect. Thanks for all your great recipes! Your blog is one of my favorites!

  • http://www.colettebradley.com Colette

    I found this recipe through Pinterest and I made these with my boys over the weekend. They turned out fantastically. I made a minor change to accommodate my family’s dietary needs: I swapped out the red dye for beet juice (the original method for coloring red velvet cakes). I linked to your page from my blog post: http://colettebradley.com/2011/02/14/red-velvet-for-my-family/
    Thanks for this super cute and delicious recipe!

  • Sarah

    When I made these, the cookie part turned out pretty dense & still tasting a little like flour. Would this be a result of overbeating? I am attempting to make your classic whoopie pies tonight so I didn’t want the same thing to happen. Thanks for the help!

  • Annie

    Baked goods that are tough or chewy can result from over-mixing. That would be my best guess.

  • http://thebaglaidy.wordpress.com Alainna

    I made these last night for Date Night in with my boyfriend, and they were great! Thanks so much for sharing.

  • creemama

    made these today for some rainy day fun with my three-year-old. We had fun, but also had leftover filling. not wanting to waste any, and at chloe’s suggestion, we made them into ladybug pies! Just added cocoa to the leftovers and piped the top half of each pie. so cute!

  • Rachel

    I have a big exam tomorrow in my PhD program so I made these tonight to snack on while I take the exam. Figured some delicious comfort food would soothe my nerves a bit. :) I am no good at baking, but man these came out good! As others have said I had a lot of leftover icing (which, btw, is THE most delicious cream cheese icing ever–never again will I buy it at the store), and my cookies are more V/blob shaped than heart-shaped, but they’re delicious nonetheless! Batter wasn’t too thick and I used a Ziploc as a piping bag with no problem. Thanks for the recipe!

  • Candice

    These look so dan cute I have to try them.

  • http://dontworrylauraishere.blogspot.com/ Born2bstyled

    I am going to try this because when I asked my husband what he wanted to do for Valentine’s he said, “make woopie… pies” hahaha

  • yellowtrunk

    LOVE this! Pinned it to pinterest and had 20+ repins…. I guess people Love, Love (and deliciously festive cookies. Great blog :)

  • Nancy none

    I think she means lots of individual cookies with frosting on top…(to take to school) I would suggest do whatever. But the point is it is cuter like a sandwich cookie :)

  • lifeisgrand

    How clever!

  • sweet-tooth

    I made these per the recipe, and mine came out as flat as a pancake. They were quite tasty, though, not sure what went wrong.

  • susan

    these look awesome! I am a little lazy, I plan to use a red velvet cake mix. I have little heart pans. should cut the time in half!!

  • Danielle

    I had the same problem Sarah did when I made these. I gave them a trial run yesterday as I want to make them for my boyfriend this valentine’s day and although the cream cheese icing is delicious, the cake takes away from it. Could there be a difference between using a hand mixer and a stand mixer? I will just try mixing a little less next time! Thanks for the great recipe!

  • Anonymous

    It’s possible. I would think stand mixers do a more even job initially and are less likely to result in over-mixing.

  • Anonymous

    It won’t quite work that way. Cake mix and whoopie pie batter are not the same consistency.

  • Lyndsay

    Quick question, I love these!! But I am new to making all kinds of crafty pastries. I don’t have a stand mixer, can I use a regular hand mixer?

  • Anonymous

    Please see the FAQ page. Thanks.

  • Anonymous

    Please see the FAQ page. Thanks.

  • Lindsay @Artsy-Fartsy Mama

    These are so fun!! Found them on Pinterest and featured you on my blog today :)

    Feel free to come check it out!
    http://artsyfartsymama.blogspot.com/2012/01/pinteresting-features-n-shtuff-19.html

  • Fo

    I just made these and they came out very cute and tasty. I used liquid food coloring instead of gel . Do u think that makes a difference in the color. Cause mine didn’t come out as red as I would want.

  • Adrianne Miller

    Do you know if I use gluten-free all purpose if the pies will still turn out?

  • Anonymous

    The only way to know is to try and see. Enjoy!

  • saskia

    For the 2 cups of a/p flour, do you dip the measuring cup into the flour bag and then level it off with your finger or spatula? Or do you spoon the flour into the cups? Better yet, do you know how many ounces of a/p flour you used for this recipe?

  • Kani

    I made these last year for Valentine’s Day and loved them. I want to make them again this year but I would like to make the batter one day ahead and refrigerate it overnight before baking. Have you ever done that with your whoopie pies? Do you think it would have issues if I refrigerated?

  • Anonymous

    I scoop and level. I didn’t measure by weight so I don’t have an ounce measurement available.

  • Anonymous

    I would just bake the cookies the night before and then fill them the next day.

  • nbizz

    Can the buttermilk be replaced with something else?

  • Joan Hayes

    Annie, these look beautiful, just saw them on pinterest, along with the entire recipe I’m sorry to tell you. Here’s the link http://pinterest.com/pin/191754896603960397/

  • Anonymous

    Unfortunately this is incredibly common. I have no idea what possesses people to repost enter recipes (and sometimes my commentary!) as the pin description. The Pinterest people just ignore me when I contact them about it.

  • Anonymous

    Please see the FAQ page.

  • Anonymous

    that’s sooo cool! I have a sweetheart banquet this sat..wish I would have seen this recipe sooner!

  • Iamshoppingmomma

    Something is not right. I’m a pretty good baker and I’ve attempted these a few times and the batter is very thick and they just don’t come out right. Not sure why.

  • undiscoveredbaker

    I LOVE THESE!!!!

  • Anonymous

    You may be measuring on the heavy side with your flour. Try using a lighter hand, or just add a little more liquid to get the consistency you need.

  • Cecile Coulon

    Superbes ! Bravo !

  • IrishPrinces919

    Annie i’m one of those “pinterest people” that reposts recipes I like. I’d like to appologize b/c I had no idea this was not ok. Sorry again and I will not do in the future. P.S. I can’t wait to make these though ; )

  • berasmommy

    Sorry I’m new to this blog (went back to comments from two years ago and didn’t see any one exactly ask this) but what type of food coloring was used? Was it the McCormicks liquid food coloring, the gel variety or the kind you buy at the craft store for baking candies and chocolates?

  • http://waitingformeg.blogspot.com/ Meg

    looks delicious and super cute! Love it

  • Denim_design

    Just tried these. Is this the original recipe? Might there be a typo in there or something?

  • Nicole Rene

    Awww these are adorable!!!!!!!!!

  • Aedyntroygraciehall

    These look wicked cute…but didn’t get very fluffy =( kinda just look like pancake cookies

  • Katie Kennedy

    This happened to me! I followed the directions perfectly and it ended up super thick and when baked they were fairly tastless and thick instead of fluffy and moist.

  • Emily

    It shows on Pinterest that it’s from your website. If you click on the picture, it takes it to this page. This is how I found out about them.

  • Anonymous

    I am aware that it shows it is from my website, but it is completely inappropriate to copy and paste the entire text of a blog post or recipe on Pinterest. That is what the blog itself is for.

  • Anonymous

    No typo. This is the recipe.

  • Anonymous

    I use the liquid type (doesn’t have to be McCormick’s necessarily).

  • Anonymous

    Well, thanks for the apology :) I’m sure 99% of the people who do this don’t realize why it might not be kosher, but when a blogger works hard to write a post or a recipe, it’s frustrating to see the entire thing copied and pasted elsewhere. And it happens far too often. No worries, I know it’s not usually intentional!

  • Emceebeecee

    tried it and it didnt look as fluffy as yours and they did taste a bit doughy :(

  • Anonymous

    I use the liquid type and generally prefer that in recipes like this than the gel kind.

  • Anonymous

    Yum! I need to make these for sure!

  • Kristina

    i read that some people were having issues but maybe it’s that they just don’t like red velvet. mine came out nice & red & deliciousss!! i just made some of them toooo big haha :) THANKKKSS for the recipe, it completes my heart shaped dinner for Valentine’s Day

  • Christina H

    Just made these for my family to have tonight and they are AMAZING! They aren’t quite as bright red as yours, but they are perfect. My husband LOVES red velvet cake and I know he is going to flip for these…if there are any left by the time he gets home from work :)

  • Verdelld94

    These are aMAzing!! I had a hair appointment today. Since I LOVE my hairdresser, I decided to make her these. I made one extra so that I could sample them. Then, of course, I had to make some for my own family. They are just coming out of the oven, and I could not be more thrilled.

    I did not read all the comments, but I see there have been some issues. But I think there are several things to remember…make sure the butter/brown sugar/egg mixture is whipped up nice and smooth; don’t overbeat the batter once the dry ingredients start going in; don’t overbake. I think you made all these points, and those are the details I’ve found that make a difference!

    Thank you for posting! Thank you for experimenting in the kitchen! And THANK YOU for helping us become fearless in the kitchen!

  • SnoozyCute

    Hi, just to let you know I linked to this post from my blog. Thanks very much for the step by step photos, they helped with my shocking piping skills.

  • Easerna

    same here. I think next time I will add a bit more chocolate. Other than that they came out pretty good!

  • Jaime

    Would you ever consider posting a printable heart template to trace. I would like to make these for a class party next school year and I want to be sure I have enough when I’m done.

  • Andrea Hecklinger

    I made these with the kids today and they were a huge hit! We have made lots of whoopie pies before, but never red velvet hearts–thanks for the recipe and clear instructions/pictures!

  • Zander02

    The irony is that you have to have exposure to get your blog “out there” and draw more readers. You get expsosure to new folks becuause your recipes were pinned on Pinterest. Yet, you don’t want things pinned to draw others to your site – you can’t have it both ways. Either you want a private blog or you want readers. Your negative comments about Pinterest have turned me off from reading your blog since it was from Pinterest that I ended up at your site.

  • annieseats

    You are misinterpreting what I said. I think Pinterest is great and am always glad when people pin my posts, as mentioned for all to see on my FAQ page. However, no one should be recopying content (text) directly into the pin. Most bloggers feel this way.

  • IntheDirtGal

    I just made these for my husband for Valentine’s Day. I followed the recipe EXACTLY… and they are AAAAmazing!!! Great job!

  • Joyous

    Colette ~ I’ve recently begun baking all things natural (as I can) and not using food coloring ~ how much beet juice did you use… and are you subbing it for any other liquid? I’ve been making cakes this way & so far only got a hint of pink… I know this is an old post, but please get in touch if you see this. Thanks! :)

  • Ute Cornelia Bach

    You can take a colouring template from the internet.

  • Florence

    Hi, Annie and everyone! I’m wondering for how long these will stay fresh before they go stale. I’d really like to bake 100 of these for my wedding about 3-4 days in advance, but I don’t want them to be nasty by the time everyone eats them. Would that be too much time in advance to make? Thanks for your advice!

  • annieseats

    They will be fine if they are covered and refrigerated. Also be sure to frost them before you store, so that the frosting can help seal in the moisture of the cake. Enjoy!

  • Olivia Schultze

    I’ve tried them with Pamela’s gluten free baking mix and gluten free cup-for-cup; both turned out splendidly! Thanks for the recipe.

  • http://tideandthyme.com/ Laura @ Tide & Thyme

    Made these today after trying another recipe that didn’t turn out correctly – they were perfect. As always, thanks for another winner Annie! :)

  • annieseats

    Yay! Glad they worked out well :)

  • Sara Beth

    I just made these and they turned out perfectly! I’m not sure what went wrong for everyone else. I had to guess at some of the measurements because I’m in Ireland and they have different measurements for everything, had a £ store piping bag, my new mixer apparently doesn’t actually have a low speed, i accidentally skipped over the part that said to add only 1/3 of the flour mixture, and the whole word was out of red food colouring the day before valentines so they looked like poo but everything was delicious! Thank you for the recipe!!