My Bible study group started a new series tonight called “Not a Fan,” and since I host the group at my house, I felt it was the perfect excuse to spend the day baking. I am blissfully unemployed at the moment, so I had more time to play around with a hard cider cupcake recipe I found on Sensual Appeal via Pinterest.
The recipe didn’t specify which brand of hard cider to use, so I used a bottle of Spire Mountain Draft Cider. Check out my photos of the finished product below! The Bible study group definitely got its nom on with these babies.
Hard Cider Cinnamon Cupcakes with Dulce de Leche filling and Cinnamon Buttercream Frosting
Recipe for the cake part was borrowed (but tweaked) from Krissy’s Creations.
Yields 12 cupcakes
For the cake part:
3/4 cup all purpose flour
3/4 cup whole wheat flour
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cups light brown sugar
3/4 tablespoon pure vanilla extract
1/2 cup hard cider
For the filling:
7 Tbsp Dulce De Leche
2 tsp Hard Cider
For the frosting:
1/4 cup butter, room temperature
1.5 cups powdered sugar
1 1/4 tablespoons Almond Breeze Unsweetened Vanilla milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
Cake: Line a muffin pan with cupcake liners and preheat the oven to 350 degrees F. Combine the flour, baking powder, and salt in a medium bowl. Set aside.
In a larger bowl, beat together the butter and brown sugar until light and creamy. Add the eggs, one at a time, until fully incorporated. Mix in the vanilla extract. Add the flour mixture, alternatively with the hard cider, beginning and ending with the flour.
Divide the batter among the prepared baking cups. Bake the cupcakes until a toothpick inserted into the center comes out clean, about 20 minutes.
Remove the cupcakes from the oven and allow them to cool in the pan for a couple minutes. Transfer the cupcakes to a cooling rack to cool completely. Once they are relatively cool, cut small holes inside in the middle with an apple corer or a knife (Amanda’s note: I used a melon baller and it worked great!). Go about 3/4 of the way down the cupcake, be careful not to go all the way down. You can take the inside of the cake out with a knife or your finger. Be gentle.
Filling: Take the dulce de leche and put it in a small bowl. Add the hard cider to soften it up and make the mixture more creamy. The prepared canned dulce de leche tends to be rather hard and needs to be softened. If you made your own dulce de leche (Amanda’s note: if you have an hour and a half to spare, definitely follow the link and make your own! It’ll taste fantastic) and it’s already creamy and soft, you can skip this step. Stir it up with a spoon until it reaches a nice creamy consistency. Transfer the mixture to a piping bag and pipe it into each hole of a cupcake to the top. (Amanda’s note: After filling the holes with dulce de leche, cover it back up with the cake you spooned out.)
Frosting: Place butter in a large bowl. Beat on low for 30 seconds. Add the powdered sugar in, about 1/2 a cup at a time. Beating on low between each addition. Yo may need less than the ingredients say to reach the perfect consistency because of the gradual mixing of sugar and butter. Once it reaches the perfect “just stiff enough” consistency, add the milk, vanilla, and cinnamon. Beat on medium for 1 minute. You can add additional powdered sugar if the frosting is too liquidy. If the frosting is too hard, add more milk.
Frost the cupcakes as desired. Share and enjoy!