Where beer and cupcakes unite!

Apple Cider Cupcakes


This week we’re bringing you something a little different. In celebration of fall, we thought we’d do an apple cider cupcake. Of course, we wouldn’t be Sweet and Stout if it didn’t involve a little alcohol, so, we present to you these hard apple cider cupcakes made with Fish Brewing Company’s  Spire Mountain Dark & Dry Apple Cider. That’s a long name for a delicious hard apple cider.

Fall is our favorite time of year, so this cupcake is fitting for the season. These cupcakes are dense, delicious, and filled with all the fall spices you’d expect – cinnamon, nutmeg, and cloves. They all compliment the cider very well. For the frosting we created an apple butter cream that turned out so thick, I could barely get it through our cake decorator.

Interested in giving these a try? Well, here’s the recipe!

Cake Ingredients:

  • 1 cup butter
  • 2 cups sugar
  • 4 eggs, one at a time
  • 2 cups flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1 1/2 tsp pumpkin pie spice
  • 2/3 cup hard apple cider
  • 1 tsp vanilla extract

Directions:

  1. Preheat oven to 350 degrees.
  2. In large bowl, combine butter and sugar until creamy. Add eggs, one at a time and mix well after each.
  3. Combine flour, salt, baking powder and spice in separate bowl, stir with whisk, set aside.
  4. Measure out cider and add 1 teaspoon of vanilla to it.
  5. Add dry ingredients alternating with cider mixture to batter. Start and end with dry ingredients.
  6. Scoop batter into lined cupcake papers – 3/4 way full.
  7. Bake in preheated oven for 23 – 25 minutes, or until toothpick in center comes out clean. Let cool in the pan for 5 minutes, then remove.
  8. Makes about 20 cupcakes.

Apple Butter Frosting:

  • 1/4 cup butter
  • 1/4 cup apple butter (you can usually find this near the jelly & peanut butter aisle in the grocery store)
  • 3/4 cup brown sugar
  • 2 tbls milk
  • 2 tsp cinnamon
  • 1.5 cup powdered sugar

Directions:

  1. Melt the butter in a sauce pan, add apple butter and brown sugar.
  2. Bring it to a boil until sugar is dissolved, should be a couple minutes. Keep at a medium heat.
  3. Add milk and cinnamon, stirring until dissolved.
  4. Remove from heat and set aside to cool.
  5. After frosting has cooled to room temperature, add powdered sugar, 1/2 cup at a time and mix with electric mixer. After all the sugar is in, place in the refrigerator until the frosting reaches the desired thickness. Frost cupcakes when they are completely cooled.
  6. Enjoy!

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5 responses

  1. YUM! These look terrific…and I have to say that hard cider is one of my very favorite things! Haven’t seen the Spire Dark & Dry yet….I’ll keep my eyes peeled! Thanks so much, you two! Hope all is well!

    October 3, 2011 at 12:40 pm

  2. These look so good! I’m so excited that I found you guys on here. All of your cupcakes look and sound like something my friends and I would like. I will definitely have to try to make some soon!! Keep em coming!

    October 14, 2011 at 4:36 pm

    • We’re glad you found us too, Hanna! We’ll do our best to keep things interesting around here. : )

      October 15, 2011 at 11:57 pm

  3. I’m in love with your concept! Thanks so much for combining two of my favorite things, and including recipes to boot! Since I’m rather far away (MS) I’ve had to substitute here and there, but so far things have gone well. Woodchuck’s Fall cider worked nicely with this recipe, cutting back on the pumpkin pie spice (since the cider itself is so heavy on the nutmeg this year).

    Please keep doing what you do!

    October 25, 2011 at 6:11 am

    • Thanks, Caitlin! I love to here about other people’s baking experiments!

      October 25, 2011 at 9:08 am

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