Apple Cider Cupcakes

In ‘The Complete Southern Cookbook’ by Tammy Algood

• Ready In: 1 hr 40 mins
• Yields: 18 cupcakes

Ingredients

• 3  cups apple cider
• 3⁄4 cup vegetable shortening
• 1 3⁄4 cups sugar
• 2  eggs
• 2  cups all-purpose flour
• 1  teaspoon baking soda
• 1  teaspoon ground cinnamon
•  salt, a pinch

• Apple Cider Cream Cheese Frosting

• 2  cups apple cider
• 1 (8 ounce) package cream cheese, softened
• 2⁄3 cup powdered sugar

Directions

1. In a large saucepan, bring the cider to a gentle boil and cook around 15 minutes to reduce by half; set aside to cool.
2. Preheat the oven to 375 degrees.
3. Grease and flour a muffin pan or fill with paper liners.
4. In the bowl of an electric mixer, combine the shortening and sugar until light and fluffy, about 2 minutes.
5. Add the eggs, one at a time, beating well after each addition.
6. In a separate bowl, combine the flour, baking soda, cinnamon, and salt.
7. Add to the shortening mixture alternately with the reduced cider, beginning and ending with the dry ingredients.
8. Divide the batter evenly among the muffin cups and bake 25 minutes, or until a tester inserted in the center comes out clean.
9. Transfer to a wire rack to cool completely, and then frost with Apple Cider Cream Cheese Frosting.
10. Frosting—in a small saucepan, bring the cider to a gentle boil and reduce to ¼ cup, around 15 minutes.
11. Cool completely.
12. Mix with the cream cheese and sugar until the desired spreading consistency is obtained.
13. Spread on cooled pastries.