If you’ve ever pondered the meaning of life, you’ve come to the right place.

Because after years of soul-searching, I finally found it.

And it’s the form of a cider donut whoopie pie.

So fasten your seatbelts, kiddos. Because this isn’t your run-of-the-mill marshmallow-creme bullshit.

This luscious, velvety-smooth filling is like the delicious love child of a light & airy whipped cream and a tastefully sweetened buttercream

It’s everything that’s right with the world – and it’s about to take your donut consumption to a whole new level of holiness (see what I did there?).

But just when you thought it couldn’t get better…I’m about to brighten your world like a super-freakin’-NOVA.

If you’re in the mood to go fully homemade, you can skip the farmstand donuts & make your own baked donuts using a donut muffin pan and this stellar recipe for my Cider Donut Muffins. They were my most popular mix when I owned a baking company a few years back, and believe me when I tell you that they’re take-no-prisoners delicious.

Without further adieu…I present to you the answer to all of life’s questions.

Cider Donut Whoopie Pie

10 – 12 cider donuts (farmstand or homemade)
6 tablespoons (or 1/4 cup + 2 tbsp) all-purpose flour
1 cup milk (I used skim, but you could use whatever milk you prefer)
2 cups powdered sugar (or more/less to taste)
8 tablespoons (1 stick) salted butter, softened
1 cup shortening (I used a non-hydrogenated version from Spectrum)
1/2 to 1 teaspoon vanilla (or more/less to taste)
Salt to taste (I added a heavy pinch, or at least 1/4 teaspoon)

In a small saucepan, whisk the flour into the milk. Heat until thickened (5 to 10 minutes), stirring constantly.

Once it’s thickened, remove it from the heat and let it cool completely.

From here, you have two options to make the filling: 

Method 1: Place all of the filling ingredients into your food processor and combine until well-blended and smooth. Taste-test to make sure it has the right amount of sweetness, salt & vanilla for your liking. Tweak as needed. This method has been the best in my experience to create the lightest, smoothest texture.

Method 2: In a medium to large mixing bowl, cream together the butter and shortening. Once it’s fully combined, add the cooled milk/flour mixture, sugar & a dash of salt. Using a hand-mixer, mix on low to begin (unless you want your kitchen to become a snowglobe), and then on high to fully combine. Add vanilla and additional sugar and/or salt to taste. Continue to mix on high for 1 to 2 minutes until fully blended & smooth.

When you’re ready to assemble the final creation, slice each donut in half length-wise, spread as much (or little) filling as you like, and enjoy as your whole outlook on life begins to change.

Note that if you have any leftover, this filling keeps in the fridge for about a week. It also freezes very well. You can also use any leftovers to fill cupcakes, cookies, that hole in your soul…anything really.

Because it’s that kind of magical.