Red Velvet Whoopie Pies

For the Sponge:

120g unsalted Butter

200g soft dark brown sugar

1 large egg

120ml buttermilk

1 tsp vanilla essence

340g plain flour

2 tbsp cocoa powder

1/2 tsp bicarbonate of soda

1/4 tsp salt

30ml red food colouring

For the Filling:

85g unsalted butter

150g icing sugar

80g full-fat cream cheese

100g Vanilla Marshmallow Fluff

1. Preheat the oven to 170 degrees Celsius (Gas Mark 3). Line two baking trays with baking parchment. 

2. Cream the butter and sugar together until light and fluffy. Add the egg and mix it thoroughly, scraping down the sides of the bowl.

3. Mix together the buttermilk and vanilla essence by hand and then ass on a low speed to the creamed mixture. Sift in the flour, cocoa powder, bicarbonate of soda and salt and add to the batter the two batches, mixing thoroughly after each addition until all the ingredients have come together. 

4. Add the food colouring (don't worry if it seems allot, the red colour becomes duller as they cook), then mix on high speed until the batter is an even colour. Place the butter in the fridge for 30 minutes to coll and set slightly.

5. Spoon the batter onto the tray, spacing them at least 2-3 cm apart. The mounds should be about 3-5 cm in diameter. Bake in the oven for 10-13 minuets or until spongy to touch, then allow to cool completely before you assemble the pies.

6. To make the filling, cream together the butter and icing sugar. Add the cream cheese and mix in. Once all the ingredients are mixed, beat for around 1 minuet.

7. Add the marshmallow fluff and beat the filling until it is light and fluffy. Put the filling in the fridge for around 30 minuets. 

8. To construct, place about 1 tablespoon on the flat side of the sponge, then place another sponge (flat side down) on the top to make a sandwich, repeat with the remaining sponges.