| Ingredients: 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 and softened 1/2 Cup(s) Sifted confectioners' sugar, Sifted confectioners' sugar |
Directions:
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 |