Cider Cupcakes

Cider Cupcakes

Mmmmmmmm. Cupcakes. Makes 18.

  • For the cupcakes:
  • 200g (7 oz) butter
  • 200g (7 oz) sugar
  • 2 large eggs
  • 300g (10 oz) plain flour, sifted
  • 1/8 tsp ground cloves
  • 1 tsp cinnamon
  • 1 tsp baking soda
  • 750ml (1 ½ pints) cider
  • For the icing:
  • 500ml (1 pint) cider
  • 170g (6 oz) cream cheese
  • 65g (2 ¼ oz) icing sugar
  1. Preheat the oven to 190C/375F/Gas Mark 5. In a large saucepan, boil the cider until it has reduced by half, and let it cool. In a bowl, beat the butter and sugar until fluffy and add the eggs one at a time, beating them in well. Sift in the flour, cloves, cinnamon, baking soda, a pinch of salt, the reduced cider and mix well. Divide the batter into 18 paper-lined muffin tins and bake for 25 minutes, or until a skewer poked into one of the cakes comes out clean. Allow to cool, then remove from the tins.
  2. For the icing, again boil the cider—this time, down to about 125ml (¼ pint) and let it cool. Mix the cream cheese, icing sugar, cider and a pinch of salt in a bowl and beat together. Spread the icing on the cupcakes, and gorge.

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