Maple Baby Cakes with Apple Cider Cream


I normally don't like to write recipes that require specialty tools or pans- nothing grinds my gears like when I read a recipe and the author calls for some obscure item that I will never get my hands on. So, full disclosure, I used Wilton's specialty fall pan for these little baby cakes. If you don't have the pan and don't care to seek one out, I don't blame you! You can still make this recipe the same way you would a standard whoopie pie. Or hey, if it's Easter and you have a specialty spring pan, go for it! Or a Halloween pan! If you frequent craft store as often as I do, you may or may not have a collection of pans sadly used only once a year. So worth it, though.

These little maple cakes are super maple-y- it's pretty much like being in Vermont during the fall. The cider cream in the middle is full of apple flavors, soft and fluffy and a perfect compliment to the cakes. Without fail, I make these lovelies every fall. Or, when I crank down the air conditioning in June and just pretend that it's fall.


 

Bowl #1

1 stick [113 grams] butter, room temperature

3/4 cup [145 grams] light brown sugar

Bowl #2

2 whole eggs

1/2 cup [160 grams] maple syrup

1 teaspoon vanilla extract

1 teaspoon maple extract

Bowl #3

2 cups [290 grams] all-purpose flour

1 teaspoon salt

1/2 teaspoon baking powder

1 tablespoon corn starch

On the sidelines:

Apple cider cream filling, recipe as follows

 

1

In the first bowl, cream together the butter and sugar for several minutes until light in color and fluffy.

2

Add the second bowl into the first bowl and continue to beat for a few minutes.

3

Whisk together the dry ingredients in the third bowl and add into the batter. Mix until evenly combined.

4

Chill the batter about 30 minutes to let the flavors get to know one another.

5

Using a small, one tablespoon cookie scoop for even shapes, portion out the batter onto parchment lined baking sheets. If you don't have a cookie scoop, go ahead and use a small spoon. If using a specialty baking pan, use about one tablespoon per little mold.

6

Bake until the little cakes are set, roughly 15-20 minutes. Let cool.

7

To assemble, pipe or spoon a bit of cream onto the bottom of one cake and smoosh on top another cake. Sprinkle with powdered sugar for decoration, if so desired.

 

Apple Cider Cream Filling

Bowl #1

1 cup powdered sugar

1 stick butter, room temperature

1 cup marshmallow fluff

1/4 teaspoon salt

2 tablespoons boiled or reduced apple cider

1

Beat everything together until light and fluffy.

#maple #cider #apple #whoopiepies #fall #cookies

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