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To make these tasty caramel apple cider whoopie pies, you will need: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 cup apple cider (fresh is best) - 1 teaspoon vanilla extract - 1 cup finely chopped apples (Granny Smith works well) - 1 cup caramel sauce (store-bought or homemade) - 1 cup marshmallow fluff If you need to make changes, here are some tips: - Use whole wheat flour instead of all-purpose flour for a heartier taste. - Substitute coconut oil for butter if you want a dairy-free option. - You can swap brown sugar with coconut sugar for a different flavor. - If you don’t have apple cider, apple juice can work in a pinch. - For gluten-free pies, a gluten-free flour blend is a great choice. Using the right ingredients can make a big difference: - When choosing apples, Granny Smith apples are my top pick for their tartness and crunch. - For caramel sauce, I recommend brands like Ghirardelli or Trader Joe’s. They have rich flavors. - If making your own caramel, use a mix of brown sugar and heavy cream for a great taste. - Opt for high-quality vanilla extract for the best flavor in your pies. - Always choose fresh ingredients for the best results, especially in the apple cider. These tips help ensure your caramel apple cider whoopie pies are a hit. Enjoy baking! Start by preheating your oven to 350°F (175°C). This helps the cookies bake evenly. Next, line two baking sheets with parchment paper. This prevents the whoopie pies from sticking. You want a smooth transfer after baking. In a medium bowl, whisk together these dry ingredients: - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon salt Set this bowl aside. In a larger bowl, cream together: - 1/2 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar Mix until it is light and fluffy. Add in 2 large eggs, one at a time. Mix well after each egg. Then stir in: - 1 cup apple cider - 1 teaspoon vanilla extract Now, gradually mix in the dry ingredients until just combined. Fold in 1 cup finely chopped apples. Granny Smith apples work great for this recipe. Drop heaping tablespoons of the batter onto your prepared baking sheets. Leave about 2 inches between each dollop. Bake for 12-15 minutes. Look for slightly golden edges. Use a toothpick to check; if it comes out clean, they are done. Let the cookies cool completely on a wire rack. Once cool, spread a generous layer of marshmallow fluff on one cookie’s flat side. Drizzle caramel sauce on top. Place another cookie on top to make a sandwich. Repeat this for all cookies, and get ready to enjoy! Baking can be tricky. Here are some common mistakes to watch for: - Overmixing the batter: This can make your whoopie pies tough. Mix until just blended. - Incorrect oven temperature: Always preheat your oven. Use an oven thermometer for accuracy. - Not measuring ingredients: Use measuring cups and spoons for the best results. Too much flour can ruin the texture. - Skipping the cooling step: Let the cookies cool completely. This helps them set and makes assembly easier. To get fluffy whoopie pies, follow these steps: - Cream the butter and sugars well: Mix until the mixture is light and airy. This adds volume. - Use room temperature eggs: They mix in better and help with the rise. - Don’t skip the leavening agents: Baking soda and baking powder help the pies puff up. Ensure they are fresh for the best results. - Fold in the apples gently: This keeps the batter light and fluffy. Make your whoopie pies look amazing with these tips: - Dust with powdered sugar: Just a light sprinkle adds a nice touch. - Serve on a rustic wooden platter: This enhances the autumn vibe. - Garnish with apple slices: Fresh slices add color and a bit of crunch. - Pair with warm apple cider: This drink complements the flavors perfectly. {{image_2}} You can add fun flavors to your whoopie pies. Try adding some extra spices like ginger or cloves. A little pumpkin spice also works well. If you want a touch of chocolate, mix in some cocoa powder. You can even fold in mini chocolate chips for a sweet twist. These changes can make each bite even more exciting. Want to make these whoopie pies gluten-free? Use a gluten-free flour blend instead of all-purpose flour. For a vegan option, replace the butter with coconut oil and use flax eggs. You can make flax eggs by mixing one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes to thicken. These swaps keep the flavor without losing the fun. While marshmallow fluff is a classic, you can try other fillings too. Cream cheese frosting adds a tangy twist. You can also use whipped cream for a lighter filling. If you love caramel, a thicker layer of caramel sauce works well too. For a fruity touch, consider apple butter or even peanut butter spread. These fillings change the taste and make your whoopie pies unique. To keep your Caramel Apple Cider Whoopie Pies fresh, use an airtight container. I recommend placing parchment paper between the layers. This avoids sticking and keeps them soft. Store them at room temperature for the best taste. If your kitchen is warm, the fridge can help, but it may dry them out a bit. You can freeze these whoopie pies for later enjoyment. Wrap each pie in plastic wrap. Then place them in a freezer-safe bag. This method prevents freezer burn. You can keep them frozen for up to three months. When ready to eat, thaw them overnight in the fridge. Enjoy them cold or let them warm up to room temperature. At room temperature, these whoopie pies stay fresh for about 3 days. If you store them in the fridge, they last about a week. They may dry out slightly in the fridge, so try to enjoy them quickly. If you want them soft and fresh, eat them within a few days. Yes, you can make these whoopie pies ahead of time. Bake the cookies and let them cool completely. Store the cooled cookies in an airtight container for up to three days. You can also freeze them for longer storage. Just remember to add the filling right before serving. This keeps the cookies fresh and soft. I love serving whoopie pies at room temperature. This allows the flavors to shine. You can also dust them lightly with powdered sugar for a nice touch. Serve them on a rustic wooden platter with fresh apple slices. It makes for a great presentation. Absolutely! You can use any crisp apple you like. Some great options are Honeycrisp, Fuji, or even Braeburn apples. Each type will give a slightly different flavor and texture. Just make sure to chop them finely for the best results in your whoopie pies. This post covered how to make whoopie pies from start to finish. We discussed the right ingredients, including brands and tips for substitutions. I shared step-by-step instructions, common mistakes to avoid, and ways to perfect the texture. You learned about flavor twists, dietary adjustments, and storage tips to keep them fresh. Whoopie pies can be fun to tailor to your taste. Now, put these tips into action. Enjoy the process and the delicious results!

Caramel Apple Cider Whoopie Pies

Indulge in the sweetest fall treat with these Caramel Apple Cider Whoopie Pies! Soft, spiced cookies filled with marshmallow fluff and drizzled with rich caramel sauce make for a perfect dessert. This recipe is easy to follow and packed with delicious apple flavor. Ready to impress your friends and family? Click to explore the full recipe and create these delightful whoopie pies today!
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Ingredients
  

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 cup apple cider (preferably fresh)

1 teaspoon vanilla extract

1 cup finely chopped apples (Granny Smith works well)

1 cup caramel sauce (store-bought or homemade)

1 cup marshmallow fluff

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

        Add in the eggs one at a time, mixing well after each addition. Then stir in the apple cider and vanilla extract.

          Gradually mix in the dry ingredients until just combined. Fold in the chopped apples.

            Drop heaping tablespoons of batter onto the prepared baking sheets, leaving about 2 inches between each dollop.

              Bake for 12-15 minutes, or until the edges are slightly golden and a toothpick inserted into the center comes out clean.

                Allow the cookies to cool completely on a wire rack.

                  Once cooled, spread a generous layer of marshmallow fluff on the flat side of one cookie, drizzle caramel sauce on top, and sandwich it with another cookie. Repeat for all cookies.

                    Prep Time: 20 min | Total Time: 1 hour | Servings: 12 whoopie pies

                      - Presentation Tips: Dust the assembled whoopie pies lightly with powdered sugar and serve them on a rustic wooden platter, garnished with a few slices of fresh apple.