Name: Whoopie Pies
Yield: Makes about 15–17
Cuisine: American
Ingredients: ½ tsp baking powder; 140 g (5 oz) flour; 1 pinch salt; 20 g (¾ oz) semi-sweet chocolate, finely grated; 1 egg, lightly beaten; 20 g (¾ oz) cocoa powder; 2–3 tsp beetroot (beet) juice; 125 g (4½ oz) butter, softened; ½ tsp cinnamon; 65 g (2¼ oz) butter, softened; 125 ml (4 fl oz/½ cup) buttermilk; 1 tsp vanilla extract; 2–3 tsp milk; 250 g (9 oz/2 cups) icing sugar (confectioner’s sugar); 90 g (3¼ oz) caster (superfine) sugar

Preparation info

Makes about
15–17

Difficulty
Medium

Appears in

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.

Ingredients

For the dough

140 g (5 oz) flour
20 g (¾

Method

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