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.
