Orange Creme Whoopie Pies Recipes

ORANGE VELVET WHOOPIE PIES

Steps:

• 1. Preheat oven to 375. Line your baking sheets with parchment paper or a Silpat because they will stick.
• 2. Cream butter and sugar together. Add egg and vanilla, mix until combined.
• 3. In a separate bowl, mix your dry ingredients together. On low speed add 1/3 of your dry mix into your wet mixture, then 1/3 of your buttermilk...continue adding in this order until all your dry ingredients and milk are mixed in and smooth.
• 4. Now add your orange food coloring. It doesn't take very much to achieve a pretty orange color, but add until the color you like is reached. Mix on low to combine the food coloring, scraping the sides until color is even.
• 5. Transfer batter into a piping bag or snipped off ziplock.
• 6. Pipe in the shape of pumpkins (kind of a fat heart shape) about 2 inches apart. They are all ABOUT 2.5" wide and ALMOST 2" in height.
• 7. Bake for approx 6 minutes until they are set. Let cool on baking sheet for 2 minutes and then transfer to a wire rack to finish cooling.
• 8. Fill each with your cream cheese filing, using a snipped ziploc bag to fill them.
• 9. Directions for cream cheese filling: 1.In a mixer, cream together your butter and cream cheese until smooth. 2.On low speed add in your vanilla and powdered sugar. 3.Turn speed up to medium until combined, scraping sides of bowl when necessary.
• 10. TO ASSEMBLE: After filling each whoopie pie, break some mini pretzels into pieces and place them to make your "pumpkin stem". If desired, use the remaining cream cheese filling, tint in green, and pipe on leaves and vines.

ORANGE ALMOND CREAM WHOOPIE PIES

Steps:

• Preheat oven 350 degrees and line baking sheet with parchment paper.
• In a bowl, mix the flour, baking soda, baking powder and salt; set aside. In another bowl, mix the egg, oil, orange zest and sugar. Add the dry ingredients to the wet, alternating with the buttermilk, until all the ingredients are well combined.
• Drop the dough, a teaspoonful at a time keeping the shape as rounded as possible, onto the prepared baking sheet, taking care to leave enough space between the cookies as they expand while baking.
• Bake about 8 minutes, until slightly golden around the edges, but do not overbake for they will get hard. Transfer to a wire rack to cool completely.
• While the cookies are cooling, prepare the filling. In a mixing bowl using an electric mixer, mix the cream cheese and butter until light and well blended. Add the sifted powder sugar, in batches, until the filling is perfectly smooth. Add the almond extract, mix well.
• To fill the cookies, use a pastry bag or spoon to spread the filling onto the the flat side of one cookie and then sandwich another cookie on top.