Spiked Apple Cider Cupcakes
As you may have guessed from my last blog post, I am in love with apples this fall. It’s really an underappreciated fall flavor. After making my apple chips, I decided that I needed a cupcake to go with them. While talking (and gaming) with a friend of mine, we decided that apple cider was the flavor to go with. The idea for these cupcakes was born: spiked apple cider cupcakes (it’s spiked with brandy), topped with cinnamon buttercream frosting, and garnished with cinnamon apple chips.
Yields:
- 24-30 cupcakes, depending on how much you fill your pans
Ingredients:
3 cups flour- 1 ½ cups granulated sugar
- ½ cups brown sugar, packed
- 1 Tbsp cinnamon, ground
- ½ Tbsp cloves, ground
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 eggs (room temperature)
- 1 cup apple cider
- ¾ cups vegetable oil
- ½ cup brandy
- 1 apple, finely chopped
Directions:
- Preheat oven to 350 F
- Line 2 cupcake pans with cupcake liners
- In a medium mixing bowl, combine dry ingredients
- Add wet ingredients to dry ingredients and mix well
- Stir in the chopped apples
- Fill lined cupcake pans until ½ to ⅔ full
- Bake in preheated oven for 20-24 minutes or until a toothpick inserted in the center comes out clean
- Pipe the frosting onto the cupcakes, and garnish with a cinnamon apple chip
Cinnamon Buttercream Frosting
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup shortening
- 1 Tbsp cinnamon, ground
- 4 cups powdered sugar
- 2-3 Tbsp heavy whipping cream (optional), for thinner frosting
Directions:
- Whip together the butter and shortening until light and fluffy
- Add cinnamon and beat until incorporated
- Add powdered sugar 1 cup at a time, mixing well after each addition
- Add whipping cream 1 Tbsp at a time until desired consistency
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