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Recipe Name: Apple Cider Cupcakes With Cider Cream Cheese Icing Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Cup(s) Unpasteurized apple cider
3/4 Cup(s) Vegetable shortening
1 3/4 Cup(s) Sugar
2 Eggs
2 Cup(s) All-purpose flour, sifted
1/8 Teaspoon(s) Ground cloves
1 Teaspoon(s) Cinnamon
1 Teaspoon(s) Baking soda
2 Cup(s) Apple cider
6 Ounce(s) Cream cheese, cut into bits
1/2 Cup(s) Sifted confectioners' sugar, Sifted confectioners' sugar
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.

Nutrition (calculated from recipe ingredients)
Calories: 4041
Calories From Fat: 1496
Total Fat: 166.4g
Cholesterol: 458.1mg
Sodium: 1429.9mg
Potassium: 1102.9mg
Carbohydrates: 603.9g
Fiber: 9.5g
Sugar: 351.1g
Protein: 39.4g

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