Oh Fall, how do I love thee? The cool breeze & longer nights allow me to wear my cozy sweaters and have a fire going in the living room; there is always the smell of cinnamon and apples in my house; I get to decorate the inside & outside of our home with pumpkins, gourds, & fall leaf garland; and the stores & farmers' markets are now selling APPLE CIDER!
Enter Apple Cider Cupcakes with Caramel Icing.
Oh. My. God. These are delicious. I've actually made these a number of times, as they are a favorite of my friends and coworkers. I've modified the recipe from Coconut & Lime because I thought it needed more spices & some brown sugar. Sometimes I add chunks of apples, other times I keep them plain. Either way, they taste delicious, they are easy to make, and they do NOT taste like apple juice (I love cider, but hate juice). Apple Cider Cupcakes are everything fall...enjoy.
makes approximately 24 standard
4 eggs, room temperature
3 1/3 cup flour
2 cups apple cider
2/3 cup granulated sugar
2/3 cup brown sugar (packed)
1 cup butter (2 sticks), room temperature
4 teaspoons baking powder
3 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1 teaspoon salt
Preheat oven to 350. Line 24 cupcake wells. In large bowl, cream together butter and sugars. Add eggs, beat well. Add the baking powder, spices, and salt. Stir. Add the flour alternately with the apple cider until thoroughly combined. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 17-20 minutes or until a toothpick inserted in the center of the center cupcake comes out clean. Frost with caramel icing when cool.
Caramel Icing
I use my grandmother's caramel icing recipe, but my sisters & I agreed that I should not publicly share that family recipe. So, while I've not tried this recipe, it does come from the same site as the cupcakes & it looks pretty good (for 12 cupcakes): http://coconutlime.blogspot.com/2006/10/caramel-frosting.html).
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