Whoopie recipe with a twist

Following last week's post on my 'whoopie adventure', I'm posting the recipe here. Please note that it wasn't a common whoopie pie - it was a brownie whoopie pie with red food colouring ;)

Here's the brownie recipe:

• 1 cup of butter
• 3 eggs
• 2 cups of caster sugar
• 1 teaspoon of vanilla extract
• 3 tablespoons of cocoa powder
• 1 cup of all-purpose flour
• 1/2 teaspoon of salt
• 1 tea spoon of red gel food colouring

Mix everything and use an ice-cream scoop to pour into a greased whoopie pie pan (one scoop per circle). Bake for approximately 15-20 minutes at 170C.

Now... I've done this brownie whoopie pie because I did not have buttermilk for a proper red velvet recipe.

Frosting

• 1/3 cup of butter - softened (room temperature is fine)
• 3 cups of icing sugar
• 1 1/2 teaspoons of vanilla extract
• 1 tablespoon water
• 1 tablespoon whole milk

Blend the butter with the sugar (add the sugar carefully!). In a separate bowl, mix the vanilla extract with the water and milk and pour the mix into the butter/sugar. Beat until frosting is smooth and forms peaks. Add more water if required.

Secret tip

The difference between a cake, a cupcake and a whoopie pie is basically the shape and the fact that it is filled with frosting. And it's the pan that makes things easy. You can even try using a boxed cake mix (sin!), reduce the amount of water or oil that you use by 1/4, and pour the mix into the whoopie pie pan. Bake for around half of the time you would for a regular cake.

Let me know how you go!