| 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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