These easy whoopie pies are flavored with orange, and filled with blueberry frosting. This recipe for whoopie pies might be your new favorite!
One of my favorite things is when I open the fridge and the produce drawers are full of gorgeous fresh fruits and vegetables.
But… confession: I don’t like eating most fruits plain. I would literally rather eat a celery stick than an orange or a handful of blueberries. I love everything about citrus fruits, except eating them plain.
I’m not really sure where my son, The Fruitarian, came from. That kid would rather eat plain fruit than just about anything. And not just apples and oranges, either. He’ll eat kiwi, berries, grapes, he’s the only one in the house who will eat honeydew, and he can practically eat half a watermelon all by himself.
Personally, I’d rather bake with the oranges. Which is what I did today.
By the way, I’m adding this to the long list of buttermilk recipes on this site.
It’s a thing.
I can’t help myself. The thought of a cookie made with orange zest and buttermilk was just too tempting. Buttermilk gives a sort of sour flavorfulness to baked goods, and orange really gives a fresh taste without being overwhelming.
I used blueberries to make this frosting, but I think it would be great with raspberries or strawberries or blackberries too.
The whole cookie has a kind of fresh-produce-drawer feel to it, if you ask me. Nothing better for summer!
Want more? Check out these citrus favorites!
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- zest from one orange (about 1 tablespoon)
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup buttermilk
- 2½ cups flour
- ½ cup fresh blueberries
- 1 tablespoon water
- 3 tablespoons butter
- 2 cups powdered sugar
- Cream butter and sugar. Add egg and orange zest and mix well.
- Add salt and soda and mix well.
- Add buttermilk alternately with flour, mixing just until combined.
- Drop spoonfuls onto a lined baking sheet, and bake at 350F for 10-12 minutes.
- FOR PUREE: Combine berries with water in a pot, and cook over medium high heat. Once berries start to soften (this should only take a minute or two) use a potato masher or fork to mash berries. Continue to cook for a couple minutes more, stirring, to let mixture thicken slightly. (I ended up with 3 tablespoons + 1 teaspoon of puree.)
- FOR FROSTING: In a mixing bowl, combine puree with 3 T. butter, and powdered sugar. Powdered sugar can be adjusted to reach the consistency you prefer.
- Once cookies have cooled, frost the bottom of a cookie and sandwich it with another cookie. Store in an airtight container.