Creamy Orange Whoopie Pies

Creamy Orange Whoopie Pies

Blogger Cheri Liefeld of Adventures in the Kitchen re-creates a childhood favorite into a mini whoopie pie with a creamy filling.

Prep Time

30

Minutes

Total Time

1:00

Hr:Mins

Makes

24

servings

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
  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.
Makes 24 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.