APPLE CIDER CUPCAKES WITH CIDER CREAM CHEESE ICING

Apple Cider Cupcakes with Cider Cream Cheese Icing image

Yield Makes 18 cupcakes

Number Of Ingredients 13

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For the cupcakes
3 cups unpasteurized apple cider
3/4 cup vegetable shortening
1 3/4 cups sugar
2 large eggs
2 cups all-purpose flour, sifted
1/8 teaspoon ground cloves
1 teaspoon cinnamon
1 teaspoon baking soda
For the icing
2 cups apple cider
6 ounces cream cheese, cut into bits and softened
1/2 cup sifted confectioners' sugar

Steps:

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 375°F. 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.