By: Michael Hlopko
The final month of fall is hastily coming to a close. To give my favorite time of the year an appropriate sendoff, here’s a recipe for a treat to lighten the mood as the skies darken and the ground layers with snow.
½ cup butter
⅔cup brown sugar
2 eggs, large
½ teaspoon salt
1 ¼ teaspoons baking powder
1 teaspoon cinnamon
¼ teaspoon nutmeg
1 ½ cup all purpose flour + 1 tablespoon(set off to side)
1 cup peeled and diced apple
¾ cup spiced apple cider
½ cup unsalted butter
1 cup spiced apple cider
⅛ teaspoon salt
½ teaspoon cinnamon
3 cups sugar
½ teaspoon vanilla bean paste
¼ teaspoon nutmeg
Cider: Add 1 cup cider to frosting and boil. Boil for about 7 minutes or until cider is reduced to ¼ cup and thickened into syrup-like consistency. Remove to a heatproof measuring cup and allow to cool.
Cupcakes: Preheat oven to 375℉, use rack in the center of the oven. Line two cupcake tins(16 servings) with paper. Set aside.
Use electric mixer to mix cream, butter and sugar together until light and fluffy.
Beat in the eggs one at a time.
Whisk together salt, baking powder, baking soda, cinnamon, nutmeg and flour in separate bowl. Set aside 1 tablespoon flour for later.
Alternate mixing in dry ingredients and apple cider into the butter mixture in four batches.
Toss in peeled and diced apples in the flour you set aside and fold into batter by hand.
Scoop batter into cupcake tins and bake for 15-17 minutes
Remove to a cooling rack.
Icing: Use electric mixer to mix cream and butter until light and fluffy. Add sugar one scoop at a time to bowl while setting is on low.
Mix in salt, nutmeg, cinnamon and vanilla bean paste.
Drizzle the cooled cider into the mixture until it is thick and creamy, yet smooth.
Frost cupcakes. Drizzle with caramel sauce (cooled), and sprinkle cinnamon on top.