Red velvet whoopie pies

Prep: 20 mins
Cook: 10 mins
Red velvet whoopie pies
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.


Preparation Time
20 minutes

Cooking Time
10 minutes

Main ingredients
Flour, Chocolate, Eggs, Vegetables, Sugar

Recipe Type
Cakes & Baking, Dessert, Easy, Kids Food, Cake Stall, Vegetarian

Special Info
Nut free, Vegetarian

Level of Difficulty

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