Whoopie pie is like a sandwich dessert in which there is a creamy filling between two round cookie-shaped cakes. It is also called the black moon, as it is mostly made of a cocoa powder with a white filling. But there are also other flavors which are getting popular nowadays.
Beet red velvet whoopie pies are all natural red velvet whoopie pies made with beetroot puree with a creamy ricotta and white chocolate filling. No artificial food color in this recipe. A blend of all-purpose, whole wheat flour and cocoa powder mixed with beetroot puree, yogurt and oil dropped on a cookie tray and baked into cakelike cookies and finally creamy ricotta and white chocolate frosting is filled in between two cookies.
These red velvet whoopie pies are just pillow soft individual little cake perfect for any parties or get together. You can fill these cookies with any kind of frosting like buttercream frosting, or whipped cream frosting, marshmallow frosting or cream cheese frosting.
The strange and best part of this beet red velvet whoopie pies are that you will never taste any beetroot in this recipe. Beets not only provides the natural red color to these whoopie pies but it also push it on a healthier side and make it very tender and soft. Cocoa powder does the perfect job in masking the flavor of the beets.
These beet whoopie pies are perfect little dessert for kids, as they will never know what is hiding inside. So try out this dessert next time in your upcoming parties or potluck and you are gonna impress your guest surely.
All Natural Red Velvet Whoopie Pies with Beets Recipe
Course: DessertCuisine: AmericanDifficulty: Medium12
whoopie pies1
hour15
minutes1 hour 30 minutes
All natural red velvet whoopie pie recipe with a white chocolate filling in which pureed beets does a really good job making these pies red.
Ingredients
- For dry ingredients :-
1 cup of all-purpose flour
1/2 cup of whole wheat flour
1/4 cup of cocoa powder
1/4 tsp of salt
3/4 tsp of baking powder
1/4 tsp of baking soda
- For wet ingredients :-
1 egg
1 cup of white sugar
6 Tbsp of oil
1/2 cup of low-fat yogurt
1 cup of cooked beetroots finely grated
1 tsp of vanilla extract
- For filling :-
3/4 cup of white chocolate chips
3/4 cup of butter, room temperature
3/4 cup of ricotta cheese
6 Tbsp of confectionary sugar
3/4 tsp of vanilla extract
Directions
- Preheat the oven to 350 F and lay parchment paper in the two 12*19 cookie tray.
- Sift and mix all the dry ingredients together.
- Now beat egg, sugar and oil until it is fluffy. Then add yogurt and blend until well combined. Then add the beetroot puree, vanilla and mix well.
- Now put the dry ingredients into wet one 1/2 cup at a time and mix until it is incorporated well. Do not over mix it.
- Drop a spoonful of batter with the help of cookie dropper into the two prepared sheets, 2-inches apart from each other and bake for 15 minutes or until the toothpick inserted come clean.
- Let it cool d own for 5 minutes, then transfer it to a wire rack and let it cool down completely.
- For filling :-
- Melt the white chocolate chips and let it come to a room temperature before mixing it into the butter.
- Now whip butter, sugar, melted chocolate, ricotta and vanilla until it is fluffy.
- For assembling :-
- At the time of serving, spread about a Tbsp of ricotta white chocolate frosting in between the two cookies and repeat with the remaining cookies. Beet red velvet whoopie pies are done.
Notes
- Whoopie pies cookies without the filling will stay fresh for 4-5 days in the refrigerator. Fill the frosting just before the servings.
- You can make these cookies a day ahead and keep it in a room temperature for one day, then next day whip up the frosting and make whoopie pies.
