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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

APPLE CIDER WHOOPIE PIES Recipe

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This recipe for APPLE CIDER WHOOPIE PIES, by , is from The Savage Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Tamara Thomas

Category:
Category:

Ingredients:  
Ingredients:  
1¼ cup apple cider
1½ cups all-purpose flour
1 tsp baking powder
½ tsp kosher salt
¼ tsp baking soda
1½ tsp ground cinnamon
½ tsp ground ginger
½ tsp freshly ground nutmeg
6 T unsalted butter, at room temperature, plus 2 T melted
½ cup packed dark brown sugar
1 large egg
¼ cup apple butter
¼ cup granulated sugar
For the Filling:
6 ounces cream cheese, at room temperature
3 T unsalted butter, at room temperature
½ cup confectioners’ sugar
1 tsp pure vanilla extract

Directions:
Directions:
Heat oven to 350º. 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. (You can pop the reduced cider in the fridge or freezer to cool faster while you continue.)
In a medium bowl, whisk together flour, baking powder, salt, baking soda, 1 tsp cinnamon, ginger and nutmeg. In a large bowl, with an electric mixer on medium, 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 okay. Add the dry mixture and mix just until combined, again scraping the bowl as necessary.
Portion the dough into 2 T 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. 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.
In a large bowl, with an electric mixer on medium, beat the cream cheese and butter until smooth. Add the confectioners’ sugar and vanilla and beat to combine. Spread about 2 T of filling on the flat side of half of the cakes. Top with the other halves.

 

 

 

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