APPLE CIDER FROSTING
Make and share this Apple Cider Frosting recipe from Food.com.
Provided by Vengeful Sugar
Categories Dessert
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Mix butter and apple cider in mixer until combined. Make sure that apple cider is not cold.
- Add pumpkin pie spice or cinnamon, mix throughly.
- Add powdered sugar slowly.
- This will be pretty thin (like a glaze) so add more powdered sugar if needed.
Nutrition Facts : Calories 671, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 164.8, Carbohydrate 119.7, Sugar 117.5, Protein 0.2
APPLE CIDER CUPCAKES RECIPE BY TASTY
Here's what you need: brown sugar, granulated sugar, kosher salt, olive oil, vanilla extract, large eggs, baking soda, ground cinnamon, all purpose flour, apple cider, unsalted butter, cream cheese, powdered sugar, cinnamon, apple cider, vanilla
Provided by Alix Traeger
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
- Whisk in the eggs, 1 at a time, until fully incorporated.
- Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
- Add the remaining flour and the rest of the cider and whisk until completely combined.
- Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about ⅔ full.
- Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
- Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
- Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
- Add the cinnamon, apple cider, and vanilla and mix to combine.
- Transfer the frosting to a piping bag or zip-top bag.
- Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
- Enjoy!
Nutrition Facts : Calories 428 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, Sugar 40 grams
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- To make the cupcakes: Preheat the oven to 375°F, and position a rack in the center of the oven.
- Line a 12-cup muffin pan with papers and spray the insides, or lightly grease the pan., In a medium bowl, beat the butter, vegetable oil, and sugar together until the mixture lightens in color and texture, 60 to 90 seconds., Beat in the cake enhancer, salt, baking powder, baking soda, spices, and boiled cider., Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition., Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess.
- Gently mix in the flour, alternating it with the milk., Fold in the jammy bits., Spoon the batter into the prepared muffin pan — a scone and muffin scoop works well here., Bake the cupcakes for 17 to 20 minutes, until they're very light brown and a cake tester inserted into the center of one comes out clean., Remove the cupcakes from the oven and after 5 minutes, transfer them to a rack to cool completely., To make the frosting: Beat together the butter, meringue powder, salt, and boiled cider until fully combined., Gradually add the sugar, beating until the frosting is light and fluffy.
- Add the milk, if necessary, to make the frosting nicely spreadable., Spread or pipe the frosting onto the cooled cupcakes., Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or in the freezer for up to 1 month.
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