ORANGE CREAMSICLE WHOOPIE PIES
1 package yellow or butter cake mix............................... 2 eggs
1 stick melted butter........................................................1/2 small package orange jello powder
1/2 tsp. orange extract................................................…. 3 TB flour (if too sticky, add a little more)
(TIP: I keep opened packages of jello & pudding powder in small baggies in my pantry. They're perfect to add to vanilla frosting, cake batter, or whipped cream for flavor and color.)
MARSHMALLOW CREAM FILLING:
1/2 cup vegetable shortening (i.e. Crisco)….....................…1/2 container marshmallow fluff
1 TB flavored liquid coffee creamer (Crème Brulee or Italian Sweet Cream)
about 2 cups powdered sugar ……………………................. 1 tsp vanilla extract
OPTIONAL: Seasonal Sprinkles
***
Preheat oven to 350. Line 2-3 cookie sheets with parchment paper.
Beat together cake ingredients until well mixed. Scoop about 1” balls (small cookie scoop ~ which I spray w/non-stick spray first) onto cookie sheets. (NOTE: Make sure that you end up with an even amount of cookies, since you need 2 cookies for each whoopie pie) I put about 12 cookies on each sheet. *** If you want sprinkles on them, put the sprinkles on every other cookie NOW, before you bake them (so they'll stick ~ and on every other one so you'll be sure you have the right number of "tops")
Bake for 9-11 minutes until they feel slightly firm to the touch. Remove pan and cool about 5 minutes; then remove to a rack to cool completely.
Meanwhile, beat filling ingredients together until smooth and creamy. ** I turn every other cookie over {the bottoms, if you've put sprinkles on the tops} and put about 1 TB filling onto every other cookie. Spread it out with a butter knife. Put the top cookie on and lightly press down (until filling reaches the edges). Makes about 1-1/2 dozen whoopie sandwiches.
(When I ship these to customers, I put them into individual fold-top or square zip-top baggies. They also freeze well.)