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Red Velvet Whoopie

Another firm favourite among whoopie aficionados.

Ingredients…

• 115g (4oz) soft unsalted (sweet) butter

• 200g (7oz) caster (superfine) sugar

• 1 large (US extra large) egg

• 5ml (1 tsp) vanilla extract

• 5ml (1 tsp) white vinegar

• 30g (1oz) cocoa powder (unsweetened cocoa)

• 225ml (8 fl oz) buttermilk

• 5ml (1 tsp) bicarbonate of soda

• 240g (8¹⁄₂oz) plain (all-purpose) flour

• 2.5ml (¹⁄₂ tsp) red paste food colour

1 Preheat the oven to 180ºC (350ºF/Gas 4). Grease two whoopie pie tins with a little softened butter.

2 Sift together the flour and bicarbonate of soda and set aside.

3 In a separate bowl, cream the butter and sugar together until light and fluffy using an electric whisk or freestanding mixer.

4 Add the egg and beat until well combined.

5 In a small bowl, mix the cocoa, vanilla, vinegar and red paste food colour until you have a smooth paste, then mix in to the batter.

6 Fold in half the flour mixture, followed by half the buttermilk. Repeat with remaining ingredients.

7 Drop 1¹⁄₂ tbsp or a level small ice cream scoopful of batter into each well of the tins.

8 Bake for approximately 12 minutes or until the whoopies feel just firm to the touch. Allow to cool in the tins for five minutes before transferring to a wire rack to cool completely.

Red or Dead…

Don’t be afraid to add lots of colour – a red velvet whoopie can never be too red!