End your fall evening with something sweet and delicious!
For the cupcakes
½ cup butter, softened
1 ¾ cups sugar
2 large eggs
2 ¼ cups all-purpose flour, sifted
⅛ tsp. ground cloves
1 tsp. cinnamon
1 tsp. baking soda
3 cups Litehouse® Apple Cider or any of the following:
Litehouse® Gala Apple Cider
Litehouse® Honey Crisp Apple Cider
For the icing
6 oz. cream cheese, cut into bits and softened
½ cup sifted confectioners' sugar
2 cups Litehouse® Apple Cider
Cupcakes: In a large saucepan boil the Litehouse® 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 butter 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 Litehouse® 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 350°F. oven for 25-30 minutes, or until tapped on top and it springs back. Let them cool in the tins.
Icing: In a saucepan boil the Litehouse® 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 Litehouse® Cider, and a pinch of salt until the icing is smooth. Spread each cupcake with some of the icing.