Red velvet whoopie pies
Prep:
20 mins
Cook:
10 mins
Lovely whoopie pies we love because of the beetroot sneak that kids won't even notice.
325g plain flour
4 tbsp cocoa powder
1½ tsp baking powder
Pinch of salt
3 eggs
160ml vegetable oil
225g caster sugar
270g pureed beetroot
1 tsp vanilla extract
Buttercream icing
140g butter
280g icing sugar
2 tbsp milk
Preheat oven to 180°C/350°F/Gas 4.
Cover a baking tray with a sheet of baking paper.
Sift the flour and baking powder into a large bowl.
Add a pinch of salt.
In a separate bowl whisk together the eggs, vegetable oil and caster sugar.
Add the pureed beetroot and vanilla extract and combine.
Spoon heaped tablespoons of the mix onto the prepared tray leaving space for it to expand a little.
Bake for 10 minutes, remove from the oven and leave to cool.
To prepare the buttercream, mix the butter, icing sugar and milk together.
Spread the buttercream on top of half of the whoopie pies, sandwich together with the rest of the whoopie pies and serve.
Serves
10
Preparation Time
20 minutes
Cooking Time
10 minutes
Main ingredients
Flour, Chocolate, Eggs, Vegetables, Sugar
Recipe Type
Cakes & Baking, Dessert, Easy Recipes, Kids Food, Cake Stall, Vegetarian
Special Info
Nut free, Vegetarian
Level of Difficulty
Easy
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