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