Monday, October 8, 2012
Apple Cider Cupcakes
It's fall - though it's actually unrecognizable in South Florida! It's 85 degrees outside rather than 95 degrees and most Floridians will accept that as reprieve. Everyone is talking about Pumpkin Spiced Lattes and Apple Pie and decorating their homes with the colors of autumn leaves (though the autumn leaves, and winter leaves for that matter, are green here). I decided to get in on "fall" by making Apple Cider Cupcakes!
These Apple Cider Cupcakes are filled with Apple Butter and frosted with Caramel Cream Cheese Frosting. I thought the Apple Butter would be tough to find, but after I didn't find it at Publix, I decided to try Carmine's Gourmet Market (in Palm Beach Gardens, FL). Carmine's was the right choice, they had several kinds of Apple Butter, and it was easy to find.
I had never made "filled" cupcakes and thought it might be tough, but it was actually pretty simple. I used a round piping tip and a Ziploc Freezer Bag. Stick the tip in the cupcake, squeeze and you're done (just be sure to stick the tip in the cupcake before squeezing). I only put a little bit of Apple Butter in the cupcakes. Of course you could choose to use more or less depending on your preference.
These cupcakes were frosted with Caramel Cream Cheese Frosting!
Recipe from Lehigh Valley Live
2 eggs, room temperature
1 2/3 cup flour
1 cup apple cider
2/3 cup sugar
1/2 cup butter, room temperature
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup light brown sugar
10 tablespoon butter, divided
1/3 cup heavy whipping cream
8 ounces cream cheese, softened
1/2 teaspoon vanilla extract
Dash of salt
1 3/4 cups powdered sugar
Preheat oven to 350. Grease or line 12 cupcake wells. In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool thoroughly, inject with apple butter in the center of the cupcake, then frost.
1. Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally. 2. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.