recipe for apple cider cupcakes?

[cangoss]

I've got the idea to make apple cider cupcakes for bunco tomorrow night stuck in my head, but now that I've read the reviews for the epicurious/Gourmet recipe that I planned on using I'm not so sure. Anyone have a different recipe for apple cider cupcakes that is tried-and-true?

[avariell]

ooo that sounds good - I am going to keep an eye on this thread and steal your idea

(still in Ohio but dbf is scheduled to close on the house tomorrow!!!)

[hAndyman]

I haven't tried that recipe (link), Candace but I have made the following recipe a few times since I found it and love the flavours and texture of these muffins.

From http://www.yankeemagazine.com/recipe...php?number=170

Apple Cider Bread or Muffins
Yield: 2 loaves or 18 muffins

1 cup butter
1-1/4 cups sugar
3 eggs
4 cups flour
1-1/2 tablespoons baking powder
1-1/2 teaspoons salt
2 teaspoons cinnamon
2 cups apple cider
2 cups apples, peeled, cored, and chopped (2 large)

Topping: Mix 1 tsp cinnamon + 1/4 cup sugar

Preheat oven to 375 degrees F. Grease and flour 2 loaf pans or 18 muffin cups. Cream butter and 1-1/4 cups of the sugar in a large bowl. Add the eggs and cream thoroughly. Sift together the flour, baking powder, salt, and 1-1/2 teaspoons of the cinnamon and add to the egg mixture, alternating with the apple cider. Stir in chopped apples. Divide the batter between the loaf pans or pour into the muffin cups. Combine the remaining sugar with the remaining teaspoon of cinnamon in a small bowl, and sprinkle it over the batter. Bake for 50 to 70 minutes for bread, or for 30 to 40 minutes for muffins, or until toothpick inserted in center comes out clean.
The flavor of this recipe improves if the bread is allowed to rest 24 hours after it is baked.

Andy’s notes: Made 22 muffins, baked about 19 or 20 min.@375F. However, I used only 1 Tbs baking powder and added 1/2 tsp baking soda, and cut the salt to 1 tsp. Also good replacing 1-1/2 cups whole wheat flour for an equal amount of white flour.
My own notes suggest that next time I try "cooking" the apples pieces in some of the cider to soften a bit, cooling all before using. Also, I thought that this version of cream cheese frosting might be good on these muffins but haven't tried it yet:

http://engineerbaker.blogspot.com/20...kin-spice.html

Pumpkin Cream Cheese Frosting

8 oz cream cheese, left at room temperature overnight
2-3 Tablespoons pureed pumpkin
1/2 tsp ground ginger
1 1/2 - 2 cups powdered sugar

Using a hand mixer, combine the cream cheese, pumpkin, and ginger until smooth. Slowly add the powdered sugar until you reach a pipeable consistency.