Florida Orange Red Velvet Whoopie Pies
Ingredients
Filling:
½ cup heavy cream, chilled
8 ounces cream cheese, at room temperature
1 cup sugar
4 tablespoons butter, at room temperature
1 teaspoon orange zest, chopped
1 teaspoon vanilla extract
Whoopie Pies:
1 cup Florida orange juice
1 (18- to 22-ounce) red velvet cake mix
1 large egg, beaten
½ cup unsalted butter, unsalted, melted
⅓ cup all-purpose flour
1 teaspoon orange zest, chopped
1 teaspoon vanilla extract
Powdered sugar
Preparation
For Filling: Whip heavy cream to stiff peaks; reserve. Combine cream cheese, sugar, butter, orange zest and vanilla in mixing bowl; beat with mixer until combined. Fold in reserved whipped cream. Refrigerate until chilled. Just before using, mix gently by hand until soft.
For Whoopie Pies: Place orange juice in small saucepan; bring to a simmer. Cook until reduced to one-third original volume. Remove from heat; reserve.
Combine red velvet cake mix, reduced orange juice, egg, butter, flour, orange zest and vanilla; mix with wooden spoon just until combined, being careful not to overmix. Form mixture into 24 (1 ½-inch diameter) balls; place on greased baking sheet, allowing space between for dough to spread. Bake in 350 F oven for 10 to 12 minutes, until cookies are set, but not crispy. Remove cookies from baking sheet with wire spatula; place on wire rack to cool completely.
To assemble Whoopee Pies just before serving, spread 2 to 3 tablespoons of filling on flat side of 12 cookies; top with remaining cookies, flat side toward filling. Dust with powdered sugar; serve immediately.