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
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|Serving Size: 1 Serving (2708g)|
|Recipe Makes: 1|
|Calories from Fat: 1862 (25%)|
|Amt Per Serving||% DV|
|Total Fat 206.9g||276 %|
|Saturated Fat 54.5g||272 %|
|Monounsaturated Fat 82.6g|
|Polyunsanturated Fat 51.3g|
|Cholesterol 2115mg||651 %|
|Sodium 5170.3mg||178 %|
|Potassium 1776.3mg||47 %|
|Total Carbohydrate 1327.5g||390 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 1316.5g|
|Protein 88.6g||127 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 7378
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