Citrus Orange Whoopies

What a glorious Melbourne afternoon. Its so nice when spring arrives and you can once again open the windows and let the air flow through the house.

A perfect afternoon treat on a day such as this is a whoopie pie. Not quite a cake, not quite a biscuit. and definitely not a pie.  A whoopie is in a category all its own, however it delivers everything I need in a baked treat.  It has ample amounts of frosting like our beloved cakes and cupcakes; and it's small and compact enough to eat with our hands like a cookie.

Enjoy xxx

Citrus Orange Whoopies

(makes 12)

YOU WILL NEED 

Whoopies
150g butter at room temperature
150g of sugar (granulated or caster sugar)
1 large egg
350g plain flour
2 1/2 teaspoons baking powder
pinch of salt
finely grated rind of 2 oranges
3 tablespoons orange juice



Filling
175g butter at room temperature
350g icing sugar
1 tablespoon orange juice
finely grated rind of half an orange
a drop of orange food colouring if desired

DIRECTIONS

1. Preheat oven to 190c or 170c fan forced.
2. Line 3 - 4 baking sheets with baking paper or grease the wells of a whoopie pan.
3. Cream the butter, sugar in a mixer until pale and creamy. Beat in the egg, scraping down sides as necessary.
4. Sift the flour, baking powder and salt in to the bowl and stir together lightly. Add the grated orange rind and juice and stir until just combined.
5. Using a cookie scoop or a heaped tablespoon, put the mixture onto the prepared baking sheets in 5cm diameter rounds about 3 cm high. Leave at least 7 cm between each round to allow for spreading when cooking.
6. Bake in the oven for 10-12 minutes, until firm to touch. Transfer to a wire rack and leave to cool.
7. When the whoopies are cold, match each whoopie half with its closest partner in size. Spreading with a palette knife or using a piping bag fitted with a large star tip, cover the flat side of one whoopie half of each pair generously with the filling. Top each with its matching pair, flat side down, and press gently together.

 Orange Buttercream

1. Place the butter in a mixing bowl with orange rind and beat for 5 minutes.
2. Sift in the icing sugar. Add the orange juice and colouring if you are using it and beat together on low for 1 minute and then beat on med - high for 5 minutes until frosting is light and fluffy. Frosting is best used immediately but can be stored in the refrigerator for 1 week. To use after refrigeration allow frosting to come back to room temperature and then beat with a mixer for 5 minutes.

(Recipe from 'Whoopie Cakes' cookbook by Susanna Tee)



 Notes: Below are some image of the Whoopie pie process.

• These are the whoopie wells I used, they come in 2 sizes. I normally make a mix of large and small whoopies. My 2 daughters dont normally make it through a large whoopie, although my husband and son prefer the larger size.

•  Whoopies cook just as well on a lined baking tray so dont feel that you need to buy the wells to try this recipe.

• My secret weapon in the kitchen is my Oxo good grips cookie scoop in medium. Perfectly even cookies every time and no sticky fingers

Pin It