8.30.2013

Caramel Apple Whoopie Pies


This time of the year I always start craving fall foods.  Slow-roasted savory items and luscious cakes, pies and stewed fruit desserts.  While it's still too hot for stew, soups and roasts, it's not too hot to begin making apple desserts. 

Whoopie pies are a great alternative to cake because they are single-serving and easy to eat.  While they are nothing fancy, I like their charming down-home good appeal.  In this recipe, caramel frosting coupled with mini apple cakes is a perfect combination.



Caramel Apple Whoopie Pies
Makes 9 large whoopie pies
adapted from a recipe by King Arthur Flour

Cakes:
1/2 cup shortening
1 cup light brown sugar, packed
1 large egg, at room temperature
1 teaspoon vanilla extract
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 1/4 cups all-purpose flour
1 cup milk
1 small granny smith apple, peeled, cored and diced finely
1/2 teaspoon lemon juice
1/4 cup chopped walnuts

Filling:
8 Tablespoons {1 stick} unsalted butter, at room temperature
1/4 teaspoon salt
1 cup packed light brown sugar
1/4 cup milk
1 teaspoon vanilla extract
3 1/2 to 4 cups powdered sugar


Preheat the oven to 350 degrees Fahrenheit.  Prepare cookie sheets with a silpat liner, parchment paper or lightly greasing them.

In a separate small bowl, toss the diced apple with the lemon juice.  Set aside.


In a large mixing bowl, cream together the shortening, sugar, egg, vanilla, baking powder, baking soda, salt, cinnamon and nutmeg.  Add the flour to the shortening mixture, alternatively with the milk, beating until smooth.  Stir in the lemon juice coated apple pieces and the walnuts.

Drop by 1/4 cupful onto the prepared cookie sheets, leaving 2 inches between each cake.

Bake for 15 minutes, or until firm to the touch.  Remove from the oven and cool completely on a wire rack.


To make the filling:  In a medium saucepan over medium-low heat, melt the butter.  Stir in the salt and brown sugar.  Stir constantly while bringing the mixture to a boil.  Once it comes to a boil, cook over low heat for 2 minutes, stirring constantly.  Remove from the heat temporarily to add the milk {it will bubble up and may splash}.  Put back on the heat and return to a boil.  Remove the pan from the heat and allow to come to room temperature.

Stir in the vanilla, then gradually stir in the powdered sugar.  If mixture is too thick, add a little more milk to thin, a drop at a time.  Spread half the cakes with the filling; top with the remaining cakes.

 

7 comments:

Our Neck of the Woods said...

Oh my, these look delicious! The perfect thing for fall :)

Meg said...

I'm not usually a whoopie pie fan.... But Oh My Goodness those look AMAZING! :O Can you mail me some? LOL

born ambitious. born imaginative. said...

Oh my. W.A.N.T.

Liz said...

Oh my gosh I can't wait to make these!

From Scratch Magazine said...

Oh my. Those look amazing...

MB said...

The frosting ingredients and the frosting directions don't make sense. Are there ingredients missing or something? Thanks

Staci at Life At Cobble Hill Farm said...

Thanks MB - yes, it was incorrect. I had tried the frosting 2 different ways and forgot I typed both and was going to discard the one I didn't use. :) It's all set.