From our kitchen to yours!

Apple Cider Whoopie Pies

Nothing says cozy season quite like the smell of spiced apples and cinnamon baking in the oven. These Apple Cider Whoopie Pies combine tender, cinnamon-dusted cakes with a rich, silky mascarpone cream. Grab some of our apple cider & apple butter and treat yourself to a batch this week!

Ingredients:

Cake Ingredients:

N

1 ¼ cups apple cider

N

1 ½ cups all-purpose flour

N

1 teaspoon baking powder

N

½ teaspoon kosher salt

N

¼ teaspoon baking soda

N

1 ½ teaspoons ground cinnamon

N

½ teaspoon ground ginger

N

½ teaspoon freshly ground nutmeg

N

9 tablespoons unsalted butter, at room temp., plus 2 tablespoons melted

N

½ cup packed dark brown sugar

N

1 large egg

N

¼ cup apple butter

N

¼ cup granulated sugar

Filling Ingredients:

N

6 ounces mascarpone, at room temp.

N

3 tablespoons confectioners’ sugar

N

½ teaspoon pure vanilla extract

Step 1:

Heat the oven to 350 degrees. Bring the apple cider to a boil in a small saucepan over medium-high heat. Cook the cider until it reduces to ¼ cup, about 15-18 minutes. Let cool completely. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)

Step 2:

In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 teaspoon of cinnamon, ginger, and nutmeg. In a large bowl, beat the room-temperature butter and brown sugar with an electric mixer on medium speed until fluffy, about 3 minutes. Scrape the bowl as needed.

Step 3:

Portion the dough into 2-tablespoon scoops on 2 parchment-lined rimmed baking sheets, about 1 ½-inches apart. Bake, rotating sheets halfway through, until the cakes are puffed and set, 12 to 14 minutes. Transfer sheets to racks. In a small bowl, whisk together the remaining 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.

Step 4:

In a large bowl, with an electric mixer on medium, beat the mascarpone and butter until smooth. Add the confectioners’ 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.

Storage: Store leftovers in the fridge for up to 4 days, but note that it will get soggier the longer it sits.

Recipe by Samantha Seneviratne and adapted by Georgia Peach Truck.

More Recipes

Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad We have expanded our produce offerings at Hometown Markets recently to include organic brussels sprouts, cabbage, and kale! You can also use our pecans and stored apples for this recipe to keep it as local as possible. This recipe is also...

Tangy Apple Cabbage Slaw

A rich, spiced apple spread with a smooth, buttery consistency, perfect for spreading on toast, biscuits, or used as a filling in baked goods.

Asparagus with Parmesan Fonduta

A luxurious dish featuring tender asparagus spears served with a rich, creamy Parmesan cheese sauce.