Apple Cider Cupcakes
Adapted from a recipe at food.com
2 eggs
1 2/3 cups flour
2 cups pasteurized apple cider (cloudy apple juice)
2/3 cup sugar
1/2 cup butter, at room temperature
2 teaspoons baking powder
2 tsp cinnamon
½ tsp ground cloves
½ tsp nutmeg
1/2 teaspoon salt
Preheat oven to 350. Grease or line cupcake pan. In a small saucepan, heat two cups apple cider to boiling, let simmer until reduced to one cup and set aside. In a large bowl, cream together butter and sugar. Add eggs, beat well. Add the baking powder, cinnamon, cloves, nutmeg and salt. Stir. Add the flour alternately with the apple cider until thoroughly combined. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the center cupcake comes out clean. Cool completely.
Icing
1 cup apple cider
4 ounces cream cheese, softened
2 cups powdered sugar (icing sugar)
1 tsp cinnamon
½ tsp ground cloves
In a small saucepan, heat apple cider to boiling and let simmer until reduced to two tablespoons and set aside to cool. With an electric mixer, beat together cooled reduced cider, cream cheese, cinnamon, cloves and 1 cup of the powdered sugar. Add additional sugar while beating mixture as needed. Pipe onto cupcakes and sprinkle cinnamon on top.