Hard Cider Cupcakes
Hard Cider Cupcakes might be just the American recipe you are searching for. Watching your figure? This lacto ovo vegetarian recipe has 263 calories, 4g of protein, and 12g of fat per serving. This recipe serves 9 and costs 47 cents per serving. A mixture of kosher salt, eggs, flour, and a handful of other ingredients are all it takes to make this recipe so flavorful. This recipe is liked by 97 foodies and cooks. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Foodnetwork. All things considered, we decided this recipe deserves a spoonacular score of 14%. This score is not so awesome. Hard Cider Cupcakes with Caramel Whiskey Apples & Whiskey Buttercream (+ a blog birthday!), Crispin Cider-Steeped, Bacon-Wrapped Brats With Caramelized Hard Cider Onions, and Hard Cider Sangria are very similar to this recipe.
Servings: 9
Preparation duration: 20 minutes
Cooking duration: 40 minutes
Ingredients:
3 tablespoons apple butter
1/2 teaspoon baking soda
2 12-ounce bottles hard cider
2 large eggs
1 1/4 cups all-purpose flour
1/4 teaspoon kosher salt
2 tablespoons sour cream
1/2 cup sugar
1 stick unsalted butter, at room temperature
2 teaspoons vanilla extract
Equipment:
sauce pan
muffin tray
oven
stand mixer
bowl
toothpicks
Cooking instruction summary:
Put the cider in a saucepan, bring to a simmer and cook until reduced to 3/4 cup, about 20 minutes. Remove 1/4 cup of the reduced cider and reserve. Add 3 tablespoons of the sugar to the saucepan with the remaining 1/2 cup cider. Heat to combine and set aside. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with 9 liners and spray with nonstick cooking spray. Using a stand mixer fitted with a paddle attachment, cream the butter and remaining 5 tablespoons sugar until fluffy, 2 to 3 minutes. Add the eggs one a time, stirring between each addition, followed by the vanilla extract. Beat until smooth. Combine the flour, baking soda and salt in a medium bowl. Add half the flour mixture to the creamed butter, then add in the apple butter, sour cream and reserved 1/4 cup hard cider and combine again. Add the remaining flour and beat until just combined. Divide the batter among the 9 liners and cook until a toothpick comes out clean, about 20 minutes. While the cupcakes are still warm, brush the tops with the remaining 1/2 cup hard cider-sugar mixture.
Step by step:
1. Put the cider in a saucepan, bring to a simmer and cook until reduced to 3/4 cup, about 20 minutes.
2. Remove 1/4 cup of the reduced cider and reserve.
3. Add 3 tablespoons of the sugar to the saucepan with the remaining 1/2 cup cider.
4. Heat to combine and set aside.
5. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with 9 liners and spray with nonstick cooking spray.
6. Using a stand mixer fitted with a paddle attachment, cream the butter and remaining 5 tablespoons sugar until fluffy, 2 to 3 minutes.
7. Add the eggs one a time, stirring between each addition, followed by the vanilla extract. Beat until smooth.
8. Combine the flour, baking soda and salt in a medium bowl.
9. Add half the flour mixture to the creamed butter, then add in the apple butter, sour cream and reserved 1/4 cup hard cider and combine again.
10. Add the remaining flour and beat until just combined. Divide the batter among the 9 liners and cook until a toothpick comes out clean, about 20 minutes.
11. While the cupcakes are still warm, brush the tops with the remaining 1/2 cup hard cider-sugar mixture.
Nutrition Information:
covered percent of daily need
