Hello again, friends! I apologize for my absence as of late…again… I promise I really won’t be making this a habit. Hopefully you should be hearing from me with new recipes for you more often now that my search for a second job has ended!
Yup, I’m afraid barista-ing by itself just hasn’t been lucrative enough for me, so I picked up a second job as a server at a local restaurant.
Let’s look at this equation, shall we?
More $$ in the bank = More $$ for cooking stuff = More blogging
So let’s all be happy!!!!
Anywhosers, I hope you’ve all been well.! Big shout out to Sara at My Fancy Tuna! I got the coupons you sent in the mail and can’t wait to make myself lots of salad, for free!! I’ll be sending you one for worcestershire sauce, soon!! And to Sarah with an H at A Cabled Story who recently blogged about making my recipe for Chai Spiced Pumpkin Bread, which I actually ate for breakfast this morning having frozen one of the loaves I made for that post! I hope you loved it, miss, and hopefully you’ll be equally intrigued by these cupcakes!
Well, okay, I call them cupcakes because they have frosting. They definitely could almost be considered muffins, too. I can never seem to nail the proper cupcake-y texture.
What can I say, I love to bake, but I think the creativity is limited a bit more because it’s such an exact process, and let’s be honest…
I HATE MEASURING THINGS!
All of my recipes are usually a rough estimate. I can not stand pulling out measuring cups and spoons and the like. A pinch of this, a dash of that is way more my style.
Regardless of whether you’d like to consider these guys muffins or cupcakes, you can consider them freakin’ tasty! Apple cider, fresh ginger and lots of cinnamon make these cupcake/muffins taste like you’re taking a bite out of autumn.
Apple Cider Cupcakes
- 1 3/4 cup flour
- 2 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1 teaspoon cloves
- 1 teaspoon fresh grated ginger
- 1 teaspoon salt
- 1/2 teaspoon nutmeg
- 1/2 cup unsalted butter
- 1/2 cup sugar
- 1/2 cup brown sugar, packed
- 2 eggs
- 1/2 teaspoon vanilla
- 1 cup apple cider
- 1 cup toasted walnuts (optional)
For the Ginger Cider Frosting
- 2 cups apple cider, reduced over medium heat to 1 cup,
cooled to room temperature
- 1/2 cup unsalted butter
- 8 ounces cream cheese
- 1 1/2 cups confectioners sugar
- 1 teaspoon cinnamon
- 2 teaspoons fresh grated ginger
- Lil’ pinch of cloves
To make the frosting, combine all of the ingredients except the apple cider in a stand mixer and mix until smooth. Slowly stream in the cider until you reach a consistency you like! Set aside until ready to use.
Preheat your oven to 350 degrees.
In a large bowl, sift together the flour, baking powder, salt, cloves, cinnamon and nutmeg. Set aside.
In the bowl of a stand mixer, cream together butter and sugars until light and fluffy, about five minutes. Add the eggs, one at a time, and mix until combined. Add the vanilla, fresh ginger, and cider, scraping down the sides of your bowl as necessary. Slowly add the flour mixture to the wet ingredients.
When everything is thoroughly combined, carefully spoon the batter into a greased or paper-lined muffin tin.
Bake for 15-18 minutes or until golden brown.
Let cool completely before frosting and devouring. Top with toasted walnuts if desired.