Apple Cider Whoopie Pies with Cinnamon Red Hot Frosting
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 46
- 2 eggs
- pinch of salt
- 1 box white cake mix
- 2 tsp. cinnamon
- 1/2 tsp. nutmeg
- for the whoopie pies
- 1/3 c. apple cider
- 3 tbsp. oil
- 1 c. shredded apples
- for the red hot frosting
- 1/4 c. butter softened
- 1/4 c. shortening
- 2 tbsp. red hot candies
- 1 tbsp. water
- 4 c. powdered sugar
- 5 tbsp. heavy cream
- Carbohydrate 9.37488413043478 g
- Cholesterol 2.85380434782609 mg
- Fat 2.26258782608696 g
- Fiber 0.304826080032017 g
- Protein 0.741162391304348 g
- Saturated Fat 0.848695652173913 g
- Serving Size 1 1 cookies/23 whoopie pie (23g)
- Sodium 88.9047391304348 mg
- Sugar 9.07005805040277 g
- Trans Fat 0.145102 g
- Calories 59 calories
For the Whoopie Pies Squeeze all the excess juice from the shredded apples and set aside. In a mixing bowl, combine the cake mix, apple cider, eggs, oil, cinnamon, and nutmeg. Beat for 1 minute on low and then 1 minute on medium. Stir the shredded apples in by hand. Scoop out by spoonfuls onto a baking sheet. Bake at 350* for 10 minutes. Cool 2 minutes on the pan and then remove to a wire rack. Makes 46 cookies. Fill with Cinnamon Red Hot Frosting. Store in a loosely sealed container. For the Red Hot Frosting Beat the butter, shortening, and salt until creamy. Beat in 1 c. of powdered sugar and set aside. In a small saucepan on low-medium heat, combine the red hots and water. Stir until melted. Pour the hot red hots in the butter mixture and beat immediately. Slowly add the rest of the powdered sugar and heavy cream until completely mixed in.
