Apple Cider Whoopie Pies (Print View)
Soft apple cider cakes with buttercream and caramel for a cozy, sweet fall dessert.
# What You'll Need:
→ Whoopie Pies
01 -
2 1/2 cups all-purpose flour
02 -
1 teaspoon baking soda
03 -
1 teaspoon baking powder
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1/2 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/2 cup unsalted butter, softened
09 -
1 cup light brown sugar, packed
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1 large egg, room temperature
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1 teaspoon vanilla extract
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1 cup apple cider, reduced to 1/4 cup
13 -
1/2 cup whole milk
→ Apple Cider Buttercream
14 -
1/2 cup unsalted butter, softened
15 -
3 cups powdered sugar
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1/4 cup reduced apple cider
17 -
1 teaspoon vanilla extract
18 -
Pinch of salt
→ Caramel Filling
19 -
1/2 cup caramel sauce
20 -
Pinch of flaky sea salt (optional)
# Directions:
01 -
Simmer 1 cup of apple cider in a small saucepan over medium heat until liquid reduces to 1/4 cup, about 10 to 15 minutes. Set aside to cool before incorporating into batter.
02 -
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until thoroughly combined.
03 -
In a large mixing bowl, beat softened butter and brown sugar until light and fluffy. Add egg and vanilla extract, blending until smooth.
04 -
Mix in the cooled apple cider reduction. Add dry ingredients in thirds, alternating with milk. Begin and finish with the flour mixture, stirring until just combined.
05 -
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Drop batter in 2-tablespoon-sized mounds, spaced 2 inches apart. Bake for 10 to 12 minutes, or until cakes are firm and a toothpick inserted in center comes out clean. Transfer to a wire rack and cool completely.
06 -
Beat softened butter in a medium bowl until creamy. Gradually add powdered sugar, followed by the cooled reduced apple cider, vanilla extract, and salt. Beat until buttercream is smooth and fluffy.
07 -
Match whoopie halves by size. Pipe or spread buttercream onto the flat side of one cake. Drizzle a spoonful of caramel sauce over buttercream; sprinkle with flaky sea salt if desired. Top with remaining half, gently pressing to seal. Repeat with all whoopie pies.
# Notes:
01 -
Allow both the cakes and the reduced apple cider to cool fully before assembling to prevent buttercream from melting.