Halloween whoopie pies

Preheat the oven to 180°C/350°F/Gas Mark 4. Line 3 large baking trays with baking paper.

For the whoopie pies: In a large mixing bowl, cream the butter or margarine and sugar together until pale and creamy then beat in the egg.

Sift the flour, cocoa and bicarbonate of soda into another large bowl. Gradually add spoonfuls of the flour mixture to the creamed mixture, stirring well after each addition, along with sufficient buttermilk to make a smooth, thick cake mixture (you may not require the full 250ml (9fl.oz) of buttermilk).

Using a teaspoon, drop walnut-sized scoops of the mixture on to the baking trays, spaced well apart to allow for room for spreading.

Bake in the oven for 10-12 mins until risen and firm to the touch. Cool for 5 mins on the trays before transferring to a wire rack to cool completely.

For the whoopie pie topping: Sift the icing sugar into a clean and dry mixing bowl and add the orange food colouring. Gradually add 5 to 6tsp of warm water to make a smooth, spreadable icing. Spread thickly over the peaked side of half the cold cakes. Sprinkle with chocolate stars, moons and hearts and leave to set.

For the whoopie pie filling: Put the butter in a clean and dry mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing. Stir in the orange food colouring and spread thickly over the flat sides of the remaining pie halves using a knife.

When the iced pie tops have set, carefully sandwich them on to the filled pie halves.