Apple Cider Cupcakes
Author: 
 
Apple Cider Cupcakes Serving: Yield: 18 cupcakes
Ingredients
  • 3 cups apple cider
  • ¾ cup vegetable shortening
  • 1¾ cups sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • Pinch of salt
  • Apple Cider Cream Cheese Frosting (See below)
Instructions
  1. In a large saucepan, bring the cider to a gentle boil and reduce by half, around 15 minutes. Set aside to cool.
  2. Preheat the oven to 375 degrees. Grease and flour a muffin pan or fill with paper liners.
  3. In the bowl of an electric mixer, combine the shortening and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each addition.
  4. In a separate bowl, combine the flour, baking soda, cinnamon and salt. Add to the shortening mixture alternately with the reduced cider, beginning and ending with the dry ingredients.
  5. Divide the batter evenly among the cups and bake 25 minutes or until a tester inserted in the center comes out clean. Transfer to a wire rack to cool completely, then frost with Apple Cider Cream Cheese Frosting.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/september-squeeze/