Caramel Apple Whoopie Pies
This post is sponsored in conjunction with AppleWeek. I received product samples from sponsor companies to aid in the creation of AppleWeek recipes. All opinions are my own.
Welcome to AppleWeek! Fall is my absolute favorite season, and nothing is more fall to me than going to the orchard with my family to get apples and cider. We are all huge apple fans, and part of the reason why is that there are so many ways to enjoy them!
I've been spending some time going through family recipes, and one of the ones that caught my eye was my Gram's Whoopie Pies. Super simple, starts with a cake mix. Then my beautiful Envy Apples arrived, and I wondered how I could make her recipe work with them.
I decided to go with a spice cake, but if you aren't a fan, you can definitely use a yellow cake mix. The marshmallow creme filling is traditional, but you could also use a buttercream. For the apples, I went with the filling I use in my Caramel Apple Thumbprint Cookies.
Originally, I piped the marshamallow filling onto the cakes, topped them with apple mixture, and then put the tops on. They were delicious, but you definitely needed a fork to eat them. The other option is to fold the apple mixture into the marshmallow filling and then spread it onto the bottom cake. It's not as photogenic, but equally delicious!
Thank you so much to Carlee for hosting AppleWeek, and to all the other great bloggers for sharing their recipes. I'll be saving lots to try. Be sure to enter the giveaway for a chance to win the prize packs from Envy Apples and our other awesome sponsors below!
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Welcome to AppleWeek! Fall is my absolute favorite season, and nothing is more fall to me than going to the orchard with my family to get apples and cider. We are all huge apple fans, and part of the reason why is that there are so many ways to enjoy them!
I've been spending some time going through family recipes, and one of the ones that caught my eye was my Gram's Whoopie Pies. Super simple, starts with a cake mix. Then my beautiful Envy Apples arrived, and I wondered how I could make her recipe work with them.
I decided to go with a spice cake, but if you aren't a fan, you can definitely use a yellow cake mix. The marshmallow creme filling is traditional, but you could also use a buttercream. For the apples, I went with the filling I use in my Caramel Apple Thumbprint Cookies.
Originally, I piped the marshamallow filling onto the cakes, topped them with apple mixture, and then put the tops on. They were delicious, but you definitely needed a fork to eat them. The other option is to fold the apple mixture into the marshmallow filling and then spread it onto the bottom cake. It's not as photogenic, but equally delicious!
Thank you so much to Carlee for hosting AppleWeek, and to all the other great bloggers for sharing their recipes. I'll be saving lots to try. Be sure to enter the giveaway for a chance to win the prize packs from Envy Apples and our other awesome sponsors below!
Caramel Apple Whoopie Pies
For caramel apple topping
3 large apples, about 2lbs, peeled, cored, diced small
1/2c brown sugar, packed
1 tsp butter
1/4c apple juice or cider
For cakes
3T caramel ice cream topping
1 pkg spice cake mix
2 large eggs
1/2c vegetable oil
1 to 2T water
For marshmallow filling
2 sticks butter, softened
7 1/2 ozs marshmallow fluff
2c confectioner's sugar
2t vanilla
Combine apples, brown sugar, butter, and apple juice in a medium saucepan. Bring to a boil over high heat, stirring frequently. Lower heat to medium; cook for another 2 to 3 minutes or until all liquid is absorbed. Remove from heat. Stir in 3T caramel ice cream topping. Cool.
Combine cake mix, add eggs, and oil. If the batter is too stiff, add 1 to 2 tablespoons water. Drop by tablespoonfuls onto cookie sheets. Bake for 8 to 10 minutes, or until a toothpick tests clean. Cool completely.
For filling, cream butter and sugar together until smooth. Add vanilla and fluff. Load into a pastry bag.
To assemble, flip cakes so the flat side is up. Pipe marshmallow filling onto half the cakes. Spoon on a teaspoon of apple mixture. Top with cake round. Enjoy immediately, or wrap whoopie pies individually in cling wrap and store in the refrigerator.
3 large apples, about 2lbs, peeled, cored, diced small
1/2c brown sugar, packed
1 tsp butter
1/4c apple juice or cider
For cakes
3T caramel ice cream topping
1 pkg spice cake mix
2 large eggs
1/2c vegetable oil
1 to 2T water
For marshmallow filling
2 sticks butter, softened
7 1/2 ozs marshmallow fluff
2c confectioner's sugar
2t vanilla
Combine apples, brown sugar, butter, and apple juice in a medium saucepan. Bring to a boil over high heat, stirring frequently. Lower heat to medium; cook for another 2 to 3 minutes or until all liquid is absorbed. Remove from heat. Stir in 3T caramel ice cream topping. Cool.
Combine cake mix, add eggs, and oil. If the batter is too stiff, add 1 to 2 tablespoons water. Drop by tablespoonfuls onto cookie sheets. Bake for 8 to 10 minutes, or until a toothpick tests clean. Cool completely.
For filling, cream butter and sugar together until smooth. Add vanilla and fluff. Load into a pastry bag.
To assemble, flip cakes so the flat side is up. Pipe marshmallow filling onto half the cakes. Spoon on a teaspoon of apple mixture. Top with cake round. Enjoy immediately, or wrap whoopie pies individually in cling wrap and store in the refrigerator.
Sources- Cake base and filling from my Gram, caramel apple topping from my Caramel Apple Thumbprint Cookies
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Sunday's Recipes:
- Apple Cinnamon Cakelets by Amy's Cooking Adventures
- Apple Fritters by Seduction in the Kitchen
- Apple Pecan Sticky Bun Bites by Soulfully Made
- Apple Pie Monkey Bread by The Bitter Side of Sweet
- Apple Pull Apart Bread by A Kitchen Hoor's Adventures
- Apple Sage Turkey Breakfast Sausage by Simple and Savory
- Apple Spice Cake by Mildly Meandering
- Applejack Rabbit Cocktail by Karen's Kitchen Stories
- Applesauce Nut Bread by Palatable Pastime
- Cider Braised Chicken Breasts by Everyday Eileen
- Cider Doughnuts by The Redhead Baker
- Fresh Apple Granola by An Affair from the Heart
- Caramel Apple Whoopie Pies by Jolene's Recipe Journal
- Seared Steak with Envy-able Apples by Culinary Adventures With Camilla
- Warm Spiced Apple Topping by Family Around the Table
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Disclaimer: Thank you AppleWeek Sponsors: Swiss Diamond, Nordic Ware, Envy Apples, Imperial Sugar, The Spice House, Rodelle Vanilla, Flahavan’s Irish Oats and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for AppleWeek recipes. All opinions are my own. The AppleWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the AppleWeek posts or entry.
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