Thursday, November 7, 2013

Apple Cider Cupcakes

Fall is my favorite season. I love the leaves changing colors, fresh apples, everything pumpkin, and the overall feeling of the season. Every fall we make a trip to a local orchard for honey crisp apples, apple cider, and apple cider donuts. This year, I wanted to replicate those little delicious donuts in cupcake form. The little bites of heaven taste strongly of apple cider and are covered in cinnamon-sugar. I love them, but I only allow myself to eat two a year. The only thing I don't like about donuts is that they are fried. When I eat them, the oil slick covers my tongue and leaves an unpleasant taste in my mouth. This is why I opted for cupcakes. I make a spice cake spiked with apple cider and shredded apples and dipped the tops in melted butter and cinnamon-sugar. Boy we these addicting! I loved the light, airy texture and strong apple flavor of the cake, and the cinnamon-sugar topping added a nice little crunch to each bite. 

Apple Cider Cupcakes
source: adapted from So, How's It Taste?

1 box Spice Cake Mix
1 teaspoon cinnamon3 eggs
1/3 cup vegetable oil
1 cup apple cider
2 apples, peeled and shredded

2 tablespoons butter, melted
1/4 cup sugar
2 tablespoons cinnamon

Preheat oven to 325  degrees, and line two cupcake pans with 24 paper cupcake liners. Shred and peel 2 apples and set aside. Mix together cake mix, cinnamon, eggs, cider, and oil in a large bowl and beat at low speed until moistened. Turn the mixer to medium speed and beat for 2 minutes. Fold in shredded apples. Fill cupcake liners about 3/4 full and bake about 18–22 minutes. Remove cupcakes from oven and transfer to a wire rack. Mix together the sugar and remaining cinnamon in a small bowl. While the cupcakes are still warm, dip the tops in the melted butter and then the cinnamon-sugar mixture.