2 tsp. baking powder
large pinch of salt
1 tsp. apple pie spice
1/2 c. butter, softened
3/4 c. light brown sugar
1 large egg, beaten
2/3 c. milk
1 cup rolled oats
1/3 c. raisins
Orange Buttercream Filling: Beat 1/2 c. unsalted butter, softened and the juice and finely grated rind from 1 orange with an electric mixer for 2-3 minutes until pale and creamy. Gradually beat in 1-3/4 cups confectionary sugar and continue for 2-3 minutes until the cream is light and fluffy.
Sift together flour, baking powder, salt and apple pie spice. Beat the butter and sugar in a large bowl and beat with an electric mixer until pale and fluffy. Beat in the egg and follow by 1/2 the flour mixture and then the milk. Add the rest of the flour mixture and mix until thoroughly incorporated. Stir in the rolled oats and raisins.
Make 24 cakes either in a prepared whoopie pie pan, muffin tin, or mounded on prepared cookie sheets. Bake in a preheated (350 degree) oven 10-12 minutes until risen and just firm. Cool for 5 min, transfer to a cooling rack and let cool. Freeze on parchment paper on a cookie sheet in a freezer before storing in ziploc bags until ready to fill.
