Orange Creme Whoopie Pies Recipes

EASY WHOOPIE PIES

Steps:

• Heat oven to 350°F.
• Line cookie sheets with parchment paper, silicone baking liners, or lightly spray with cooking spray.
• In large bowl, beat all cookie ingredients with electric mixer on low speed until moistened; beat 1 minute longer on high speed.
• Pour batter into a 1 gallon resealable plastic bag. Seal baggie and cut small hole off of one of the bottom corners.
• Pipe batter into 36 small circles onto cookie sheets about 1-inch apart to allow for spreading.
• Bake 10 to 12 minutes until set being careful to not over bake. Cool 2 minutes; remove from cookie sheets and place on cooling rack. Cool completely before filling.
• Once cookies are cooled spread frosting on flat side of one cookie. Top with the second cookie, flat side down to make a sandwich.

VANILLA WHOOPIE PIES WITH MARSHMALLOW FILLING

Steps:

• For the cookies: Line 2 baking sheets with parchment paper and lightly coat with cooking spray.
• Whisk together the flour, baking soda, baking powder and salt in a medium bowl. Beat together the granulated sugar, butter and vanilla in a large bowl with an electric mixer on medium-high speed until light and fluffy. Add the egg and beat until combined. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the buttermilk in 2 batches, beating after each addition until just combined.
• Scoop 2-tablespoon mounds of batter onto the baking sheets about 2 inches apart. Moisten your fingers and gently form each mound into a round and slightly smooth the top. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 400 degrees F.
• Bake, rotating the trays halfway through, until the tops of the cookies bounce back when gently touched, 10 to 12 minutes. Cool on the baking sheets 5 minutes, then transfer to a rack to cool completely.
• For the marshmallow filling: Put the salt and egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until foamy. On high speed, gradually add 1/4 cup of the granulated sugar and beat until stiff and shiny.
• Meanwhile, combine the corn syrup, 1/2 cup water and the remaining 3/4 cup sugar in a medium saucepan and bring to a boil over medium-high heat. Cook until the mixture reaches the firm-ball stage, about 245 degrees F on a candy thermometer.
• Turn on the mixer to medium speed. Slowly pour the hot syrup into the egg whites, then beat on high until the mixture is thick, fluffy and cool, 5 to 7 minutes. Beat in the vanilla. Let cool completely.
• To assemble the whoopie pies, flip half of the cookies over on a work surface and spread them with the filling. Top each with another cookie, bottom facing in, to make a sandwich.

CREAMSICLE WHOOPIE PIES

Steps:

• 1. Preheat oven to 350* and line two baking sheets with parchment paper.
• 2. Sift together the flour, baking powder, and salt onto a sheet of waxed paper.
• 3. In a large bowl beat together the butter, shortening, and both sugars until light and creamy about 3 min.
• 4. Add the eggs and the buttermilk until combined. In a measuring cup combine the milk, baking soda and vinegar.
• 5. Alternate the milk mixture, and the flour mixture when adding to the batter. Beat on low until combined.
• 6. Add the vanilla and beat on med. speed about 2 min. until until completely combined.
• 7. Using a cookie scoop drop about 1 tablespoon of batter onto the prepared baking sheets about 2 inches apart.
• 8. Bake one sheet at a time for about 10 min. or until the edges are golden. Remove from oven and let cool on sheet for 5 min. Then place on wire racks to cool completely.
• 9. For the filling ~ sift the confectioners sugar on to parchment paper.
• 10. In a medium bowl beat together the cream cheese, and sugar on low speed until well combined.
• 11. Add the orange zest, butter, vanilla and orange juice. Increase the speed to medium and beat until creamy and smooth about 4 min.

ORANGE CREME WHOOPIE PIES

Steps:

• Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
• Mix Duncan Hines® Devils Food Cake Mix, flour, eggs, vegetable oil and water.
• Using a tablespoon, scoop batter onto parchment-lined baking sheets. Put no more than 6 to 8 on a sheet pan, as the batter will spread.
• Bake for 8 minutes. Let cool completely.
• Pour 1 packet of Duncan Hines® Frosting Creations™ Orange Creme Flavour Mix into 1 can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended. Repeat with second can and packet.
• Spread 1 tablespoon of the Orange Creme frosting you just created on the flat sides of half of the whoopie pies and top with remaining pies.

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.

OLD-FASHIONED WHOOPIE PIES

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water. Cool for 5 minutes. In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Beat in the eggs, vanilla and cocoa mixture. Combine dry ingredients; gradually add to creamed mixture alternately with buttermilk, beating well after each addition , To form each cookie, drop 2 tablespoons 2 in. apart onto greased baking sheets. Bake until firm to the touch, 10-12 minutes. Remove to wire racks to cool. , For filling, in a small saucepan, combine flour and salt. Gradually whisk in milk until smooth; cook and stir over medium-high heat until thickened, 5-7 minutes. Remove from heat. Cover and refrigerate until completely cool. , In a small bowl, cream the shortening, sugar and vanilla until light and fluffy, 5-7 minutes. Add milk mixture; beat until fluffy, about 7 minutes. Spread filling on half the cookies; top with remaining cookies. Store in the refrigerator.