Hope you’re all enjoying the heat! It’s hot enough that strawberries you planted earlier this spring might be starting to pop out! The real harvest will take place a bit later in summer, but it’s possible to find some fresh berries at your local farmer’s market–and what better way to make use of these yummy fruits than to top off a rich and refreshing whoopie pie?
Our whoopie pies are red velvet, the red coming naturally from beets! You can add juice from fresh beets by peeling, shredding, then squeezing through a cheese cloth. This is a fun process you can engage your kiddos in at home! The more juice you add, the redder your whoopie pies will be. You can also experiment with different colors and veggies, for rainbow whoopie pies, if you’re making a day out of this project.
Our instructor, Andrew, used their mini bundt pan for these whoopie pies, creating a fun donut-y shape, but you can just plop your batter on a baking sheet, which will also create beautifully light and puffy pies.
Whoopie pies originated with the Pennsylvania Amish culture–bakers were reluctant to waste cake batter, so poured the excess batter onto trays and baked them. They’d add a little frosting in between these cookies to create a delicious sandwich we now know as the whoopie pie!
I hope you try our Allergic to Salad twist on these little treats, and we’ll see you next week!
Red Velvet Whoopie Pies
For the Whoopie Pies
- 12 tbsp (1 1/2 sticks) unsalted butter, melted
- 1/2 cup buttermilk
- 1 1/2 tsp apple cider vinegar
- 2 tbsp beet juice
- 1 tsp vanilla extract
- 1 1/4 cup whole wheat flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 2 tsps baking powder
- 1/4 tsps baking soda
- 1/4 tsp salt
For the Filling
- 8 ounces cream cheese, room temp
- 3 tbsp unsalted butter, room temp
- 2 cups confectioner's sugar, sifted
- 2 tsps vanilla
For the pies:
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper. Whisk melted butter, buttermilk, eggs, vinegar, beet juice and vanilla in a bowl to combined. Mix in flours, sugar, cocoa powder, baking powder, baking soda and salt until just combined.
Use a 1 tablespoon scoop to spoon batter onto lined baking sheet, leaving about 2 inches between scoops. Bake 8 to 10 minutes. Let cool 5 minutes on baking sheets, then transfer to wire racks to cool completely.
While cooling, make the filling:
Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and vanilla.
Assemble Whoopie Pies:
Sandwich a heaping tablespoonful of filling between 2 cookies; repeat with the remaining cookies and filling. Refrigerate 30 minutes before serving so filling can firm up slightly.
Until next time,
Team Allergic to Salad