Red Velvet Whoopie Cakes

RED VELVET WHOOPIES

125g butter, at room temperature

80g (1/2 cup, lightly packed) brown sugar

100g (1/2 cup) caster sugar

1 tsp vanilla extract

30g (1/4 cup) cocoa powder, sifted

1 egg

1 tsp red food colouring

340g (2 1/4 cups) plain flour

1 tsp bicarbonate of soda

330ml (1 1/3 cups) buttermilk

Cream Cheese Frosting
125g cream cheese, at room temperature

50g butter, at room temperature

230g (1 1/2 cups) icing sugar mixture

1 tsp vanilla extract

1/2 tsp milk

Preheat oven to 190°C. Grease two Whoopie Pie Trays. Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy. Beat in the egg.
Stir in the cocoa, red food colouring and bicarbonate of soda to combine. Use a metal spoon to fold in flour and buttermilk, in alternating batches, until just smooth. The mixture should be a little stiff..
Using a 3cm ice cream scoop, place mixture into each cavity, smooth out the mixture to the sides of the pan.
Bake for 10 minutes or until firm. Cool slightly. Place on a wire rack to cool completely..
To make cream cheese frosting: Use an electric beater to beat the cream cheese and butter in a bowl until well combined. Add the icing sugar and beat until well combined. Add the vanilla and milk and beat until mixture is pale and creamy.

Spoon filling into a piping bag fitted with a 1cm round nozzle and pipe onto half whoopies  Top with remaining whoopies and press lightly to sandwich together