Directions

1. Preheat the oven to 350 degrees F and line two cookie sheets with a silicone mat or parchment paper then set aside.

2. In a small pot pour the apple cider in and reduce over medium heat until the mixture has decreased to 1/3 of a cup. This can take anywhere from 10-20 minutes. Let the cider cool down a bit before using it later on.

3. In a medium sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined. Set aside.

4. In a separate bowl, cream tougher the butter, apple sauce, and sugars until nice and smooth.

5. Add in the eggs and vanilla and mix until fully combined.

6. Add the cooled apple cider and vanilla bean seeds into the wet ingredients and continue to whisk.

7. Add the dry ingredients into the wet and whisk until the batter is nice and smooth.

8. Use a cookie scoop to scoop about 2-3 Tbsp. of batter onto the prepared cookie sheets. They will spread in the oven to be sure to keep about 2" of space between them.

9. Bake for 10-12 minutes or until golden brown on the edges and the cake gently springs back when poked on top.

10. Allow the shells to cool on a wire rack.

11. To make the filings, whisk together the butter, powdered sugar, and cinnamon while gradually adding in the cider one tablespoon at a time until you have a smooth buttercream consistency. Add in the vanilla bean seeds.

12. Now that the shells and buttercream are cooled and prepared we can prepare the cinnamon sugar coating.

13. Melt down the butter in a small ramekin and whisk together the cinnamon and sugar in a larger bowl.

14. Brush the butter on the outside of each of the shells and immediately coat the shell in the cinnamon sugar mixture. It will stick better if you coat in cinnamon and sugar right after you've brushed the melted butter on with a pastry brush.

15. Place about 2-3 Tbsp. of filling on the inside of one shell and top with another to complete the apple cider whoopie pies.

16. Enjoy!!