Apple Cider Whoopie Pies
User Reviews
5
Apple Cider Whoopie Pies
Description
These whoopie pies start with boiling apple cider down to a rich reduction that adds concentrated apple flavor to a spiced cake batter containing cinnamon, ginger, and nutmeg. The cake batter incorporates apple butter for moisture and sweetness. Once baked to a tender, lightly spiced cake, pairs of rounds are sandwiched with a buttery vanilla filling that includes powdered sugar and cream for smoothness.
To finish, a cinnamon sugar topping adds a gentle crunch and additional spice, enhancing the pies' autumnal character. The texture balances soft cake with creamy filling and slightly crisp surface. These treats are a pleasing hand-held dessert suitable for fall occasions or afternoon snacks.
They store well when individually wrapped in plastic wrap at room temperature for up to three days, or can be frozen double wrapped for up to three months. When freezing, it may be best to omit the cinnamon sugar topping to prevent stickiness upon thawing. This recipe references a New York Times adaptation.
Ingredients
Cakes
- 2½ cups apple cider
- 3 cups all-purpose flour
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ¾ cup butter unsalted, softened
- 1 cup dark brown sugar packed
- 2 egg large
- ½ cup apple butter
Topping
- 1 teaspoon ground cinnamon
- ½ cup granulated sugar
- 4 tablespoon butter salted, melted
Filling
- ½ cup butter unsalted, softened
- ¼ cup light brown sugar
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons heavy cream
Instructions
- Heat oven to 350°F and line a large baking sheet with parchment paper and set aside.
- In a small saucepan, bring the apple cider to a boil over medium-high heat. Reduce the cider to about ¼ cup, about 15 to 20 minutes. Allow the reduction to cool in the pot or transfer to a heat-safe mug or bowl and place in the refrigerator to speed up the cooling process.
- In a medium bowl, whisk together the flour, baking powder, salt, baking soda, 1 teaspoon cinnamon, ginger, and nutmeg. Set aside.
- In a large bowl or stand mixer fitted with a paddle attachment, cream the softened butter and brown sugar until light and fluffy, about 3 minutes, scraping the sides of the bowl as needed.
- Add the eggs, apple butter, and cooled apple cider reduction to the bowl and beat until thoroughly combined. Your batter may look like it has separated slightly, that's perfectly normal. Add the dry ingredients and mix just until combined, scraping the bowl as needed.
- Using a medium cookie scoop, portion the dough into the prepared baking sheet, about 2 inches apart.
- Bake for 10 to 14 minutes, rotating halfway through until the cakes are puffed and set and spring back when touched with a finger. Transfer the baking sheet to a wire rack.
- In a small bowl, whisk together the remaining ½ teaspoon of cinnamon and the granulated sugar. Brush the tops of the warm cakes with melted butter and gently toss the tops in the sugar mixture, try not to get the flat parts coated or the filling may have a hard time sticking. Set on a wire rack to cool completely.
- In a large bowl or stand mixer fitted with a paddle attachment, cream the butter and brown sugar until light and fluffy. Add the powdered sugar a ½ cup at a time, mixing after each addition just until incorporated. Add the vanilla and heavy cream and beat until light and fluffy. Pipe about 2 tablespoons of filling on the flat side of half of the cakes then top them with the other halves.
Notes
- Do not substitute apple sauce for apple butter, as the texture and flavor differ.
- Wrap whoopie pies individually in plastic wrap for best storage quality.
- Store at room temperature for up to three days for freshness.
- For freezing, double wrap in plastic and place in freezer bags for up to three months.
- Consider skipping the cinnamon sugar topping when freezing to avoid stickiness after thawing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18people
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Calories | 383kcal | 19% |
| Carbohydrates | 57g | 19% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Sodium | 196mg | 8% |
| Potassium | 144mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 39g | 78% |
| Vitamin A | 509IU | 10% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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