Beet Velvet Whoopie Pies

Beet Velvet Whoopie Pies

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SERVING SIZE:

16

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PREP TIME:

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COOK TIME:

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TOTAL TIME:

INGREDIENTS

Cakes

  • 2 3/4 cups all-purpose flour
  • 2 tablespoons natural cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 1 egg, separated
  • 2/3 cup beet juice
  • 1/2 cup buttermilk
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Filling

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1/2 cup JUSTIN’S® Vanilla Almond Butter
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • Pinch of salt

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl with an electric mixer, cream the butter and sugar until fluffy. Beat in the egg yolk. Slowly stir in the beet juice, buttermilk, lemon juice, rice vinegar, vanilla, and almond extract, careful not to splash. Add the flour mixture to the butter mixture, and stir until just combined.
  4. In a separate bowl, whip the egg white until stiff peaks form. Gently fold into the cake batter.
  5. Using a small (2-3 tablespoon) cookie scoop, place 32 scoops of batter, about two inches apart, onto lined baking sheets. Bake 10-12 minutes, or until baked through. The cakes should spring back to the touch. Remove from oven and cool completely.
  6. To make the filling, beat together the butter, cream cheese, and Vanilla Almond Butter until smooth. Add the vanilla, powdered sugar and a pinch of salt. Beat until smooth and fluffy.
  7. Spread or pipe the frosting onto the flat side of one cake, then sandwich with a second cake. Repeat with remaining cakes and frosting.
  8. Enjoy immediately, and store leftovers in the refrigerator. Bring to room temperature before serving.

This Recipe Serves 16

INGREDIENTS

Cakes

  • 2 3/4 cups all-purpose flour
  • 2 tablespoons natural cocoa powder
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1/2 cup unsalted butter
  • 1 egg, separated
  • 2/3 cup beet juice
  • 1/2 cup buttermilk
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Filling

  • 1/2 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1/2 cup JUSTIN’S® Vanilla Almond Butter
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • Pinch of salt
DIRECTIONS
  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl with an electric mixer, cream the butter and sugar until fluffy. Beat in the egg yolk. Slowly stir in the beet juice, buttermilk, lemon juice, rice vinegar, vanilla, and almond extract, careful not to splash. Add the flour mixture to the butter mixture, and stir until just combined.
  4. In a separate bowl, whip the egg white until stiff peaks form. Gently fold into the cake batter.
  5. Using a small (2-3 tablespoon) cookie scoop, place 32 scoops of batter, about two inches apart, onto lined baking sheets. Bake 10-12 minutes, or until baked through. The cakes should spring back to the touch. Remove from oven and cool completely.
  6. To make the filling, beat together the butter, cream cheese, and Vanilla Almond Butter until smooth. Add the vanilla, powdered sugar and a pinch of salt. Beat until smooth and fluffy.
  7. Spread or pipe the frosting onto the flat side of one cake, then sandwich with a second cake. Repeat with remaining cakes and frosting.
  8. Enjoy immediately, and store leftovers in the refrigerator. Bring to room temperature before serving.

This Recipe Serves 16

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