GoProvidence.com and the Providence Journal bring you Small Bites: Easy-to-Digest Recipes. Just in case you didn't realize, Valentine's Day is next Wednesday, February 14 (you're welcome guys). We figured we'd help you out with a recipe your significant other will be sure to love, and get you some extra brownie whoopie points. Jennifer Luxmoore from Sin shows us her favorite recipe for red velvet whoopie pies, which are just delicious. Check out the recipe and video below. 

Valentine's Day Red Velvet Whoopie Pies

For the Cakes:

- 12 1/2 ounces all-purpose flour

- 2 1/2 ounces Dutch process cocoa powder

- 1 teaspoon baking soda

- 7 ounces butter

- 12 ounces brown sugar

- 3/4 teaspoon salt

- 3 ounces egg

- 6 ounces buttermilk

- 1 1/2 ounces red coloring

- 1 1/2 teaspoon vanilla extract

- 1 teaspoon cider vinegar

For the Cream Cheese Filling:

- 4 ounces butter

- 12 ounces Philadelphia cream cheese

- 7 1/2 ounces confectioners' sugar

Equipment Needed: Pastry bags

To Make the Cakes:

Sift the flour, cocoa powder and baking powder together in a bowl. Set aside.

Using a mixer, cream the butter, brown sugar and salt until light and fluffy, taking several minutes. Add the eggs, buttermilk, food coloring, vinegar and vanilla into the creamed butter mixture. Scrape down often during mixing to incorporate all ingredients.

Add the flour mixture into the butter mixture and mix fully.

Fill a pastry bag fitted with a No. 8 or 9 round tip. (If you don't use pastry bags, you can fill up a plastic bag and cut off the tip, leaving an inch hole.)

Squeeze out the batter in the shape of 3-inch heart or circle on a cookie sheet covered with parchment paper. Leave a few inches between each cake. 

Cook for 12 minutes at 350 degrees. Test for doneness by inserting a toothpick that comes out dry. Cool.

To Make the Cream Cheese Filling:  

Using a mixer, cream the butter and cream cheese until smooth. It should be whipped enough to look like frosting. Then, add in the confectioners' sugar and beat until incorporated.

Fill a pastry bag and squeeze out the filling on the whoopie pie cake. Top with another cake.

Makes: 12 whoopie pies

For more information on the chef and recipe, check out the Providence Journal's article here. 

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