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Ingredients
- 3 c. unpasteurized apple cider
- 3/4 c. vegetable shortening
- 1 3/4 c. sugar
- 2 lrg Large eggs
- 2 c. all-purpose flour sifted
- 1/8 tsp grnd cloves
- 1 tsp cinnamon
- 1 tsp baking soda
- 2 c. apple cider
- 6 ounce cream cheese cut into bits and softened
- 1/2 c. sifted confectioners' sugar
Directions
- Make the cupcakes:In a large saucepan boil the cider till it is reduced to about 1 1/2 c. and let it cold. In a large bowl with an electric mixer beat together the
- shortening and the sugar till the mix is fluffy and beat in the Large eggs,
- 1 at a time. Into the bowl sift together the flour, the cloves, the cinnamon, the baking soda, and a healthy pinch of salt, stir in the reduced cider, and combine the mix well. Divide the batter among 18 paper-lined 1/2-c. muffin tins and bake the cupcakes in the middle of a preheated 375F. oven for 25 min, or possibly till a tester comes out clean. Transfer the cupcakes to a rack, let them cold in the tins, and remove them from the tins.
- Make the icing:In a saucepan boil the cider till it is reduced to about 1/4 c. and let it cold. In a bowl with an electric mixer beat together the cream cheese,
- the confectioners' sugar, the reduced cider, and a healthy pinch of salt till the
- icing is smooth.
- Spread each cupcake with some of the icing.
- Makes 18 cupcakes.
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