Apple Cider Cupcakes with Cider Cream Cheese Icing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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Ingredients:
3 cups unpasteurized apple cider |
3/4 cup vegetable shortening |
1 3/4 cups sugar |
2 large eggs |
2 cups all-purpose flour, sifted |
1/8 teaspoon ground cloves |
1 teaspoon cinnamon |
1 teaspoon baking soda |
2 cups apple cider |
6 ounces cream cheese, cut into bits and softened |
1/2 cup sifted confectioners' sugar |
Directions:
1. Make the cupcakes: In a large saucepan boil the cider until it is reduced to about 1 1/2 cups and let it cool. In a large bowl with an electric mixer beat together the shortening and the sugar until the mixture is fluffy and beat in the eggs, 1 at a time. Into the bowl sift together the flour, the cloves, the cinnamon, the baking soda, and a pinch of salt, stir in the reduced cider, and combine the mixture well. Divide the batter among 18 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 375°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cupcakes to a rack, let them cool in the tins, and remove them from the tins.
2. Make the icing: In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the confectioners' sugar, the reduced cider, and a pinch of salt until the icing is smooth.
3. Spread each cupcake with some of the icing.
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