Apple Cider Cupcakes with Cream Cheese Icing

In case I haven’t explicitly stated it before, let me say this now and for the record–my office LOVES to eat. We’re a group of people looking for a party and the food that goes with it!

So when the idea of a “Taste Around the World” event came up during our recent charity drive, people were excited about making and sampling (to be honest I think there was more excitement about sampling!) dishes from around the world, or at least from the United States. We have a very diverse office, with people from all over the country and world, so it was sure to be an exciting event.

But what would I make? Everyone was talking about family recipes, but I’ve always felt a little lost in that respect–my beloved grandmother, the source of all great cooking in our family, died ten years ago this month, WAY before I was interested in cooking. And like many good cooks, she kept it all in her head, leaving me sadly without a source now that I would like to tap some of those great southern recipes.

After thinking for a while, I decided to do a recipe that was a send up to my heritage, even if it wasn’t something that we handed down for generations. I know we’re Scotch-Irish, so why not do Irish themed desserts? I love the Irish, and I was pretty sure everyone else at work would too!

Apple Cider Cupcakes with Cider Cream Cheese Icing
Adapted from Gourmet, October 1991

I know what you’re probably thinking–apple cider cupcakes are Irish? Well after some internet research, I discovered that apple cider cake is quite popular in Ireland. So these cupcakes seemed to meet the spirit, if not the letter of my theme for the event. Plus I figured no one would quibble with my Irishness since I planned to bring these as well.

Ingredients:

For the cupcakes

• 3 cups unpasteurized apple cider
• 3/4 cup butter, softened
• 1 3/4 cups sugar
• 2 large eggs
• 2 cups all-purpose flour, sifted
• 1/8 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon baking soda

For the icing

• 2 cups apple cider
• 6 ounces cream cheese, cut into bits and softened
• 1/2 cup sifted confectioners’ sugar

Make the cupcakes:
In a large saucepan boil the cider until it is reduced to about 1 1/2 cups and let it cool. In a large bowl with an electric mixer beat together the butter and the sugar until the mixture is fluffy and beat in the eggs, 1 at a time. Into the bowl sift together the flour, the cloves, the cinnamon, the baking soda, and a pinch of salt, stir in the reduced cider, and combine the mixture well. Divide the batter among 18 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 375°F. oven for 25 minutes, or until a tester comes out clean. Transfer the cupcakes to a rack, let them cool in the tins, and remove them from the tins.

Make the icing:
In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese, the confectioners’ sugar, the reduced cider, and a pinch of salt until the icing is smooth.

Spread each cupcake with some of the icing.

These cupcakes were really good (don’t listen to those reviews on epicurious!) with a rich caramel and apple taste, and they were an excellent contrast to the rich chocolate of the stout cake. I think this same recipe would make an excellent loaf, so next time I have some excess cider to use, I might try it out!

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