Apple Cider Cupcakes with Cider Cream Cheese Icing

1 servings

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Apple Cider Cupcakes with Cider Cream Cheese Icing Ingredients

3 c Unpasteurized apple cider	2 c All-purpose flour; sifted
3/4 c Vegetable shortening	1/8 ts Ground cloves
1 3/4 c Sugar	1 ts Cinnamon
2 lg Eggs	1 ts Baking soda

Instructions for Apple Cider Cupcakes with Cider Cream Cheese Icing

MMMMM-----------------------FOR THE ICING---------------------------- 2 c Apple cider 6 oz Cream cheese; cut into bits -and ; softened 1/2 c Sifted confectioners sugar 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 375F. 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. 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. Spread each cupcake with some of the icing. Makes 18 cupcakes. Gourmet October 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.

Main Ingredient: CakeCuisine: Uncategorized