Orange & Cream Whoopie Pies
Photo by: Steve Giralt
Just wait till your kids get their hands on these!
For more citrusy variations on this recipe, click here
For more citrusy variations on this recipe, click here
ingredients: Add all to shopping list
Cake:
1 (18.25-oz) box yellow cake mix
3/4 cup orange juice
1/3 cup vegetable oil
3 large eggs
Zest of 1 large orange
2 drops orange food coloring (optional)
Filling:
1 cup vegetable shortening
2 cups marshmallow cream (such as Fluff)
1 1/2 cups confectioners’ sugar, plus extra for dusting
1 tsp vanilla extract
1 (18.25-oz) box yellow cake mix
3/4 cup orange juice
1/3 cup vegetable oil
3 large eggs
Zest of 1 large orange
2 drops orange food coloring (optional)
Filling:
1 cup vegetable shortening
2 cups marshmallow cream (such as Fluff)
1 1/2 cups confectioners’ sugar, plus extra for dusting
1 tsp vanilla extract
directions:
1. Preheat oven to 350°F. Line 2 cookie sheets with parchment paper.
2. In a large bowl, combine cake mix, juice, oil, eggs, zest, and coloring. Beat with an electric mixer on low for 30 seconds. Beat on high for 2 minutes.
3. Scoop 24 (2-inch) circles of batter onto cookie sheets. Bake 10 to 15 minutes or until a toothpick comes out clean. Cool cakes before filling.
4. Beat shortening and marshmallow cream in a large bowl. Add sugar and vanilla extract. Beat on high for 3 minutes or until fluffy.
5. Spread filling on flat side of 12 cakes. Sandwich each with flat side of another cake. Dust with confectioners’ sugar.
KITCHEN COUNTER:
Makes 12. Per Pie: 520 cal, 64g carbs, 3g protein, 28g fat, 55mg chol, 310mg sodium, 1g fiber
Total Cost: $5.72
