APPLE CIDER FROSTING
Make and share this Apple Cider Frosting recipe from Food.com.
Provided by Vengeful Sugar
Categories Dessert
Time 10m
Yield 4 cups
Number Of Ingredients 4
Steps:
- Mix butter and apple cider in mixer until combined. Make sure that apple cider is not cold.
- Add pumpkin pie spice or cinnamon, mix throughly.
- Add powdered sugar slowly.
- This will be pretty thin (like a glaze) so add more powdered sugar if needed.
Nutrition Facts : Calories 671, Fat 23.2, SaturatedFat 14.6, Cholesterol 61, Sodium 164.8, Carbohydrate 119.7, Sugar 117.5, Protein 0.2
CREAM CHEESE APPLE CIDER FROSTING
I came up with this recipe when the orange juice in another recipe didn't fit the flavor profile I was looking for.
Provided by JavaMama
Categories Desserts Frostings and Icings Cream Cheese
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- Combine cream cheese and confectioners' sugar in a large bowl; beat with an electric mixer until creamy. Beat in apple cider, 1 tablespoon at a time, until desired consistency is reached.
Nutrition Facts : Calories 84.2 calories, Carbohydrate 9 g, Cholesterol 15.9 mg, Fat 5.1 g, Protein 1.1 g, SaturatedFat 3.2 g, Sodium 43.6 mg, Sugar 8.4 g
HONEY APPLE CIDER VINAIGRETTE
This is a super easy, super tasty vinaigrette to use on any salad. It's customizable to your own tastes, and uses fairly simple ingredients that are already available in most home pantries.
Provided by Kim
Categories Vinaigrette Dressing
Time 5m
Yield 6
Number Of Ingredients 10
Steps:
- Combine apple cider vinegar, lemon juice, honey, mustard, salt, garlic powder, onion powder, oregano, and pepper in a small jar. Place lid on tightly and shake until ingredients are well combined. Pour in olive oil, and shake jar again to combine.
- Use immediately or keep extra stored in the fridge. Shake jar again before using.
Nutrition Facts : Calories 122 calories, Carbohydrate 2.4 g, Fat 12.3 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.7 g, Sodium 183.8 mg
APPLE CIDER CUPCAKES WITH CIDER CREAM CHEESE ICING
Categories Cake Dessert Bake Cream Cheese Apple Fall Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 18 cupcakes
Number Of Ingredients 13
Steps:
- 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 shortening 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.
APPLE CIDER CUPCAKES RECIPE BY TASTY
Here's what you need: brown sugar, granulated sugar, kosher salt, olive oil, vanilla extract, large eggs, baking soda, ground cinnamon, all purpose flour, apple cider, unsalted butter, cream cheese, powdered sugar, cinnamon, apple cider, vanilla
Provided by Alix Traeger
Categories Bakery Goods
Yield 12 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F (180°C).
- In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
- Whisk in the eggs, 1 at a time, until fully incorporated.
- Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
- Add the remaining flour and the rest of the cider and whisk until completely combined.
- Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about ⅔ full.
- Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
- Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
- Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
- Add the cinnamon, apple cider, and vanilla and mix to combine.
- Transfer the frosting to a piping bag or zip-top bag.
- Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
- Enjoy!
Nutrition Facts : Calories 428 calories, Carbohydrate 51 grams, Fat 23 grams, Fiber 0 grams, Protein 3 grams, Sugar 40 grams
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- Line a 12-cup muffin pan with papers and spray the insides, or lightly grease the pan., In a medium bowl, beat the butter, vegetable oil, and sugar together until the mixture lightens in color and texture, 60 to 90 seconds., Beat in the cake enhancer, salt, baking powder, baking soda, spices, and boiled cider., Beat in the eggs one at a time, scraping the bottom and sides of the bowl after each addition., Weigh the flour, or measure it by gently spooning it into a measuring cup and sweeping off the excess.
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