Creamsicle Whoopie PiesPosted: April 3, 2009 | |
H favorite cupcake I have made to date is the creamsicle cupcakes! So when I saw this recipe on Dinner and Dessert, I knew I had to make them. Plus he was taking these to the garage where he works on his car and they loved the creamsicle cupcakes too. This was perfect. I did add the orange extract to the dough instead and kept the frosting all vanilla. It was a perfect mix of orange and vanilla! I did also use my medium scoop to make these and they were the perfect size. Small or medium, they are a refreshing, easy dessert!
Notice, mine totally spread. I have no idea why as all my ingredients were fresh and the dough was very chilled. Hmmm guess I will have to try these again. They were still fabulous, just not puffy like they are supposed to be…UGH!
2/3 cup vegetable oil
½ cup full fat sour cream
1 ½ cups granulated sugar
½ cup firmly packed light brown sugar
2 large eggs
2 vanilla beans, cut and seeds scraped out
1 teaspoon vanilla extract
zest of ½ a medium orange
3 ½ cups all-purpose flour
1 ¼ teaspoons baking powder
1 ¼ teaspoon baking soda
½ teaspoon salt
Sift together the flour, baking soda, baking powder and salt in a medium bowl, set aside.
Using a stand mixer (or a bowl and beaters) using the paddle attachment, beat together the oil and sour cream for 1 minute until combined.
Add the sugars and beat for another 2 minutes.
Add eggs, one at a time, making sure to scrap down the bowl after each addition.
Add the vanilla bean seeds, extract, and zest and beat for another 30 seconds until completely combined.
With the mixer on low speed, add the flour mixture. Mix until just combined, you don’t want to see any flour but you don’t want to over mix it.
Cover bowl with plastic wrap and chill for 1 hour.
Using a piping bag, fill the bag with batter. Pipe the batter to about the size of a quarter (I made mine the size of your average cookie) onto a parchment lined cookie sheet.
Bake at 350F for 6-7 minutes (about 15-16 minutes for larger cookies). Remove from oven and let cool on sheet for 5 minutes. Remove and move to wire rack to cool completely.
While cooling, mix frosting (see below).
When cooled, match up two cookies of the same size. Take one cookie, and with the flat side up, pipe or spoon on the orange vanilla filling. Top with another cookie.
Repeat until you run out of cookies.
4 ounces cream cheese, at room temperature
1 ¼ cups powdered sugar
1 ¼ teaspoons orange extract-I put it in the dough. Your preference.
¾ teaspoon vanilla extract
2 tablespoons unsalted butter, at room temperature
1/3 cup heavy whipping cream
1 tablespoon powdered sugar
In the bowl of a stand mixer (or use bowl and beaters) using the paddle attachment, combine cream cheese, powdered sugar, extracts and butter. Beat on medium-high speed for about 2 minutes. Transfer to a small bowl, using a spatula to get all of the cream cheese mixture. Set aside.
Clean bowl and place back at mixer. Add whipping cream. Using the whisk attachment, whisk the cream on high. When soft peaks form add the 1 TBSP of powdered sugar. Keep whisking on high until the cream has formed stiff peaks.
Add cream cheese mixture to the bowl with whipped cream. Using the whisk attachment, whisk together until completely combined and light and fluffy.