Apple Cider Donut Whoopie Pies
These whoopie pies are made with reduced apple cider, warm fall spices, and a spiced marshmallow filling. The tops are brushed with melted butter and a cinnamon sugar coating that will remind you of the apple cider donuts you get at the farmstand.
Ingredients
For the cakes
- 4 cups apple cider
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- Pinch of powdered cloves
- Pinch of ground ginger
- 1/2 tsp salt
- 1/2 cup butter, room temperature
- 3/4 cup brown sugar (light or dark), packed
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup applesauce
For the topping
- 3 tbsp melted butter
- 1/2 cup granulated cane sugar (I like using cane sugar for a courser texture)
- 2 tsp ground cinnamon
For the filling
- 1/2 cup butter, room temperature
- 1/4 cup Crisco, room temperature
- 1 and 1/2 cups powdered sugar
- 1 cup Marshmallow Fluff
- 1/2 tsp vanilla extract
- 1 Tbsp apple cider
- 1/2 tsp ground ginger
Instructions
For the cakes
- Pour apple cider into a medium saucepan and bring to a boil. Reduce the heat to medium-low and simmer until the cider has reduced to 1/2 cup. Set aside to cool.
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
- Sift together the flour, baking powder, baking soda, cinnimon, nutmeg, cloves, ginger, and salt. Set aside.
- Using your standmixer, cream together the butter and brown sugar. Add the eggs one at a time. Add the vanilla and applesauce. (The mixture may separate but that is okay.)
- While the mixer is on low speed, alternate between adding the flour and reduced cider. Mix until just combined. You do not want to overmix. Use a rubber spatula to scrape the sides and bottom of the bowl to make sure everything is evenly mixed.
- Scoop the batter in 1/4 cup portions onto your prepared baking sheets (I used an ice cream scoop).
- Bake for 12-15 minutes. They are done when the tops are puffed and they bounce back when you touch them. Transfer cakes to a wire rack to cool.
For the filling
- Meanwhile, prep your filling. Using your standmixer with the whisk attachment, mix together all the filling ingredients until everything is combined and smooth. Set aside.
For the topping
- Whisk together the sugar and cinnamon in a small shallow bowl.
- When the cakes have cooled completely, brush the top (the mounded side) with melted butter and dip them in the cinnamon-sugar mixture. Repeat with remaining cake tops. Set aside.
To assemble
- (Optional) Transfer filling mixture to a piping bag.
- Take 1 cake and spread filling over the flat part of the cake. You can either use a pastry bag to pipe the filling or you can use a knife. I liked using a pastry bag because it was more controlled and uniform.
- Top with other sandwhich half and enjoy!
- (To store: I recommend wrapping each whoopie pie individually in plastic wrap. This helps them keep their shape and stay fresh.)