#11 Apple Cider Cupcakes

After being in Vegas for 5 days and getting married (10/10/10 baby!!) I'm going through major cupcake withdrawals!!! Before I left for vacation I went to the festival of farms which are local farms of Skagit County getting together and creating an educational family friendly environment. There are lots of actives such as tours of the farms, food sampling, animal exhibits, corn and hay mazes, and of course amazing produce! One of my favorite farms is Gordon Skagit Farms where I get the best apple cider and crazy looking pumpkins. So to kick off fall I have chosen apple cider cupcakes with Carmel frosting. The cider gives the cupcakes the perfect amount of apple flavor without being overpowering. There is no need to add extra apple chunks. The frosting was super simple too. Give it a try and let me know what you think :)

It was pretty good stuff!

Had to show off Big Red! Thanks grandma and grandpa!!

Apple Cider Cupcakes (courtesy of Coconut & Lime)
This is one of the most simplest recipe I've came across yet.

The Goods
2 eggs, at room temp
1 2/3 cup flour
1 cup pasteurized apple cider
2/3 cup sugar
1/2 cup butter, at room temp
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

The How To
Preheat oven to 350. In large bowl, cream together butter and sugar. Add eggs, beat well. Add the baking powder, cinnamon and salt.

MMM! Look at all that cinnamon!

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. 

Carmel Frosting

This reminds me of the Carmel apple cider from Starbucks but I bet these have a lot less calories!

The Goods

1 cup powdered sugar
1/2 cup packed brown sugar
2 tablespoons butter
3 tablespoons milk
1/2 teaspoon vanilla extract

The How To

In a medium saucepan, melt the butter then add the milk and brown sugar.



melting the butter



Bring to a boil and continue to boil for 1 minute.

This step doesn't take long so make sure you don't over cook it.

Remove from heat, and whisk in 1/2 cup confectioners' sugar. Cool slightly, then very vigorously* whisk in the remaining 1/2 cup confectioners' sugar.

Frost cupcakes while the frosting is still slightly warm.

The frosting hardens up fast so move quickly!

Happy Fall!

Up Next....

Butternut Squash Cupcakes