Apple Cider Whoopie Pies
Apple Cider Whoopie Pies are the perfect fall treat! They are much easier than you think and really easy to change up with fillings. And after making these NY Times Apple Cider Whoopie Pies, I see now why people were sharing them.
Thank you to my very own fella for sharing this recipe. He’s a keeper and so is the recipe.
Apple Cider Whoopie Pies
Ingredients for cake:
- 1¼ cup/300 milliliters apple cider
- 1½ cups/190 grams all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 1 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon freshly ground nutmeg
- 6 tablespoons/85 grams unsalted butter, at room temperature
- ½ cup/110 grams packed brown sugar
- 1 large egg
- ¼ cup/60 milliliters apple butter
Ingredients for the filling:
- 6 ounces/170 grams cream cheese, at room temperature
- 3 tablespoons unsalted butter, at room temperature
- 3 tablespoons confectioners’ sugar
- ½ teaspoon pure vanilla extract
Ingredients for the sprinkle:
- ¼ cup/50 grams granulated sugar
- ½ tsp cinnamon
- 2 tablespoons melted butter
- Bring the apple cider to a boil in a small saucepan over medium-high heat. Continue to cook the cider until it has reduced to ¼ cup, about 16 to 18 minutes. Let cool completely.
- Mix together flour, baking powder, salt, baking soda, cinnamon, ginger and nutmeg, set aside.
- In the bowl of your stand mixer(or use an electric mixer) beat the room-temperature butter and brown sugar until fluffy, about 3 minutes, scraping the sides of the bowl as necessary.
- Add egg, apple butter and reduced apple cider, and beat until combined. Your batter may look like it has separated slightly, and that’s O.K.
- Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
- Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1½-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes.
- In a small bowl, whisk together ½ teaspoon cinnamon and the granulated sugar. Brush the tops of the warm cakes with a bit of the melted butter and gently toss them in the sugar mixture. Set aside to cool completely.
- In the bowl of your stand mixer(or use an electric mixer) beat the cream cheese and butter until smooth. Add the powdered sugar and vanilla and beat to combine.
- Spread about 2 tablespoons of filling on the flat side of half of the cakes. Top with the other halves.
Original recipe from NYT: https://cooking.nytimes.com/recipes/1019674-apple-cider-whoopie-pies
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Edited by Kevin Bloomquist – Editing@Bloomquist.com