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Creamy Orange Whoopie Pies

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Creamy Orange Whoopie Pies
  • Prep Time 30 min
  • Total Time 60 min
  • Servings 24
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Blogger Cheri Liefeld of Adventures in the Kitchen re-creates a childhood favorite into a mini whoopie pie with a creamy filling.

Ingredients

Cookies

1
box Betty Crocker™ SuperMoist™ golden vanilla cake mix
1/2
cup water
1/2
cup canola oil
3
eggs
1 1/2
teaspoons orange extract
1/4
cup orange juice

Filling

1
container (1 lb) Betty Crocker™ Rich & Creamy cream cheese frosting
2
teaspoons orange extract
1/2
cup powdered sugar

Directions

  • 1 Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone baking mat.
  • 2 In large bowl, beat all cookie ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Using 1-inch cookie scoop, drop dough about 2 inches apart onto cookie sheets.
  • 3 Bake 12 to 14 minutes or until set (do not overbake). Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
  • 4 In medium bowl, mix frosting and 2 teaspoons orange extract. Gradually add powdered sugar, stirring until mixture is thick but not stiff. Spoon filling into decorating bag fitted with star tip.
  • 5 For each whoopie pie, pipe filling on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together.
Tips  

For an extra-special touch, mix powdered sugar with a small amount of milk to drizzle on the finished whoopie pies.

For a thicker consistency, refrigerate the filling for 30 minutes before assembling the whoopie pies.

Don’t have a decorating bag and star tip? Simply spread the filling on the cookies instead.

Nutrition Information 
No nutrition information available for this recipe
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