Beetroot Whoopie Pie… a daring baker’s challenge

beetroot whoopie pie2

Another 27th of the month, much awaited time of the month, once you have successfully finished making your daring baker’s challenge recipe.    This month’s challenge was hosted by  Bourbonnatrix, of Bourbonnatrix Bakes  and she challenged us to make Whoopie Pie.  She allowed  us to chose any recipe with whatever filling or flavor.  The only condition she put was to make whoopie pie from scratch.  This month I made this quite early knowing this would be a busy period.


As usual I opted for a healthy recipe with beetroot, whole-wheat flour and little sugar but taste has to bring so I added white chocolate ganache.  This was my first time experience of making white chocolate ganache and  that too I made, to give a contrast to the pink color of the beetroot but that’s a another story, that it turned out brown after baking.

Beetroot whoopie pie

I made them bite size so that you can pop them into your mouth.  Actually, from where I have taken the recipe, they have used pumpkin puree instead of beetroot but last month a baked a lots of desserts with pumpkin (recipe still to be posted) and wants to try something different.  So I used  with this pungent tasted vegetable

Beetroot recipes pictures.

My connection with this vegetable is not new.  I have made number of recipes with beetroot like beetroot cake, beetroot crinkle and chlodnik soup  and an upcoming stunning recipe.

beetroot whoopie pie1

I adapted the recipe of Nestle very best baking with little changes


For cookies

  • 2 cups whole wheat  flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2  teaspoon cocoa powder
  • 100 g  butter,      softened
  • 3/4 cups granulated sugar
  • 2  eggs, at room temperature, lightly beaten
  • 1 cup beetroot puree(made by      roasting beetroot for 1 hour at 200 degree C.)
  • 1 teaspoon vanilla essence

For filling or White Chocolate Ganache

  • 150 g white chocolate
  • 100ml single cream

Method of cookies

Preheat  oven at  350° degree C.  Line a baking tray  with butter paper or grease it with butter.  Sieve  flour, baking powder, baking soda, cocoa powder  in a bowl.  With a hand blender beat butter and sugar in large mixing bowl  till pale in color. Combine  eggs, beetroot puree  and vanilla essence.  Fold in  flour mixture. In a piping bag fill the mixture and pipe small  circles onto prepared baking sheets and bake  for  7 to 8 minutes  or until springy to the touch. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely

Method of filling

Chop the white chocolate into pieces and put them into a bowl. In a pan heat the cream on low heat and when bubbles start to appear on sides, switch off the gas and pour this hot cream over chocolate and let it sit for  a while then with a spoon stir the mixture until well combined. Let this ganache cool in the refrigerator for about 2 hours  then a heaping teaspoon of filling onto flat side of one cookie; top with flat side of second cookie to make a sandwich. Repeat with remaining cookies and filling. Store in covered container in refrigerator.

Beetroot whoopie pie

Thanks Bourbonnatrix for this lovely challenge and Merry Christmas and Happy New Year to you and your family.


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