| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | October 199 | 1 | servings | |
INGREDIENTS
| 3 | c | Unpasteurized apple cider |
| 3/4 | c | Vegetable shortening |
| 1 3/4 | c | Sugar |
| 2 | lg | Eggs |
| 2 | c | All-purpose flour; sifted |
| 1/8 | ts | Ground cloves |
| 1 | ts | Cinnamon |
| 1 | ts | Baking soda |
| 2 | c | Apple cider |
| 6 | oz | Cream cheese; cut into bits and |
| ; softened | ||
| 1/2 | c | Sifted confectioners' sugar |
INSTRUCTIONS
FOR THE CUPCAKES FOR THE ICING Make the cupcakes: In a large saucepan boil the 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 shortening 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 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 375F. oven for 25 minutes, or until a tester comes out clean. Transfer the cupcakes to a rack, let them cool in the tins, and remove them from the tins. Make the icing: In a saucepan boil the 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 cider, and a pinch of salt until the icing is smooth. Spread each cupcake with some of the icing. Makes 18 cupcakes. Gourmet October 1991 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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