Red Velvet Whoopie Pies

What is a 'whoopie pie' you ask?
Well I don't know. At all.
I just wikipedia'd, it turns out they can't really explain it either. Cunts.
Although they informed me that Amish men's wives used to put them in their lunchboxes and the men shouted 'whoopie!' upon discovering them.
...Amish men seem so content, I want a boyfriend that cheers when I cook.
My boyfriend cheers when he throws a phone or lighter at me and I catch it. This has happened once, and it was half sarcastic because I fell over in the catching process.

He's angry that I haven't put a photo of him up on this blog,

so here he is:

He's not much to look at, but I'm not shallow.
I accept him just as I will accept our beautiful caramel children.

Back to Whoopie Pies. 
I've made all kinds of whoopie pies, and I'll share the rest with you later on, but I'm starting off with Red Velvet.
This is in honour of my current hair choice, as I'm going for one of these:

So far a good handful of children have asked me if I caught on fire, while my mum reacted with 'WHY DO YOU DO THESE THINGS?!' while my dad laughed in the background. Someone really needs to show that woman Crimewatch, or at least Jersey Shore. 
On top of this, some charming French women sitting opposite me on the train yesterday discussed in length whether or not they liked 'les cheveaux de flammes'.
That's ok though, because I like it, for this week at least. 
I might start dedicating cakes to hair experiments(errors) i've made this year, stay tuned. 


Enough about me and my extremely exciting hair that you care LOADS about, here's your recipe:


For the sponge:
120g butter
200g soft dark brown sugar
1 egg
120ml buttermilk
1 tsp vanilla essence
340g plain flour
2tbsp cocoa powder
1/2 tsp bicarbonate soda
1/2 tsp salt
30ml red food colouring


For the filling:
85g butter
150g icing sugar
80g cream cheese


1. Preheat the oven to 170C and grease 2 baking trays
2. Cream the butter and sugar until fluffy, add the egg
3. In a jug, mix the buttermilk and vanilla, and add to the mixture
4. Sift together flour, cocoa, bicarb and salt and add to the batter in 2 batches, mixing thoroughly
5. Add the red food colouring and mix, then leave the batter in the fridge for 20mins to set slightly
6. Using an ice cream scoop, spoon the mounds onto the tray and bake for 10-13mins
7. Mix the bitter and icing sugar, then the cream cheese and use it to sandwich together the fully cooled red velvet mounds