Valentine’s DIY: Making Red Velvet Whoopie Pies

Feeling a little handsy—I mean handy—this Valentine’s Day? We can help!

Whether you’re trying to impress your new flame or spicing up a long-term devotion, a crafty Valentine is the way to go. But maybe you waited until the last minute (like we did with this post)! Never fear, Quirk is bringing you Three DIYs of Valentines, just under the wire.

Even in the eleventh hour, you can still whip up something sweet for your sweetie. The Red Velvet Whoopie Pies from Sprinkles: Recipes and Ideas for Rainbowlicious Desserts are a scrumptious way to show you care.

Red Velvet Whoopie Pies

MAKES 2 DOZEN

The first time I saw the deep crimson hue of a red velvet cake I was captivated. Show your true love how much you care by presenting them with not just one, but a whole stack of Red Velvet Whoopie Pies edged with extra big heart-shaped confetti.

CAKE

2 cups all-purpose flour
3 tablespoons unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons (1/2 stick) unsalted butter, softened
1/4 cup vegetable oil
1 cup sugar
1 large egg
1 teaspoon pure vanilla extract
1 teaspoon distilled white vinegar
1/3 cup buttermilk
Several drops red food coloring*
1/3 cup large red heart-shaped confetti
1/3 cup small red, pink, and white heart-shaped confetti

FILLING

1 (8-ounce) package cream cheese
1/4 teaspoon salt
1 cup powdered sugar
1 tablespoon pure vanilla extract
1 1/2 cups heavy cream
*India Tree makes an all-natural red food coloring derived from beets.

Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.

Whisk together flour, cocoa powder, baking soda, and salt in a large bowl.

In a second large bowl, beat butter, oil, and sugar with an electric mixer on medium speed until thoroughly combined, about 2 minutes. Beat in egg, vanilla, and vinegar. Reduce mixer speed to low and mix in flour mixture and buttermilk in three alternating additions. With mixer still on low speed, beat in food coloring 1 or 2 drops at a time to produce the desired shade.

Spoon 2-tablespoon mounds of batter 2 inches apart on lined baking sheets. Bake until rounds are puffed and set, 8 to 10 minutes. Slide parchment with rounds onto wire racks to cool completely.

Beat cream cheese, salt, sugar, and vanilla with an electric mixer on medium speed until fluffy, about 1 minute. With the mixer still running, drizzle in heavy cream. Continue beating for about 5 minutes more, until stiff peaks form. Refrigerate until ready to use, up to 3 days.

Spread about ¼ cup filling on the flat side of half of the rounds and top with the unfrosted rounds. Place sprinkles in a shallow bowl. Roll the edges of the pies in the sprinkles to coat.

Sweet and spicy! If you want your red velvet whoopie pies to taste more like they look, add a dose of cinnamon (1/4 teaspoon), and if you are really brave, a touch of ground cayenne pepper (about 1/8 teaspoon will do).