Whoopie Pies


Preparation info

  • Difficulty


  • Makes about


Appears in

New York Christmas

New York Christmas

By Lisa Nieschlag and Lars Wentrup

Published 2017

  • About

Our creamy pink filling is very easy to make without any artificial food colouring by simply using beetroot juice. Beetroot juice not only provides for an interesting dot of colour between the whoopie pie halves, but its flavour also harmonises perfectly with the dark, bitter chocolate.


For the dough

  • 140 g (5 oz) flour
  • 20 g (¾ oz) cocoa powder
  • ½ tsp baking powder
  • ½ tsp cinnamon
  • 1 pinch salt
  • 65 g ( oz) butter, softened
  • 90 g ( oz) caster (superfine) sugar
  • 1 egg, lightly beaten
  • 1 tsp vanilla extract
  • 125 ml (4 fl oz/½ cup) buttermilk

For the filling

  • 125 g ( oz) butter, softened
  • 250 g (9 oz/2 cups) icing sugar (confectioner’s sugar)
  • 2–3 tsp beetroot (beet) juice
  • 20 g (¾ oz) semi-sweet chocolate, finely grated
  • 2–3 tsp milk


For the dough, combine the flour, cocoa powder, baking powder, cinnamon and salt in a mixing bowl. Whisk butter and sugar in another bowl until fluffy. Gradually add the egg and vanilla extract, then alternate adding the flour mix and the buttermilk until you have a soft, fluffy dough.

Preheat the oven to 180°C (350°F/Gas mark 4). Line two trays with baking paper. Transfer the dough to a piping bag and pipe about 32 round heaps of dough (2.5–3 cm or 1 inch) onto the baking paper, spacing them a little apart. Bake the two trays for 12–14 minutes on the middle rack, one after the other, then leave to cool fully on a rack.

For the filling, whisk the butter until creamy, then gradually add the icing sugar to make a thick, light-coloured cream. Divide the cream between two bowls. Stir the beetroot juice into one half and combine the other half with the grated chocolate and milk. Place a dollop of each filling on the flat side of two whoopie halves. Combine the two halves and press together gently.