- 3 cups unpasteurized apple cider
- 3/4 cup vegetable shortening
- 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
- 2 cups apple cider
- 6 ounces cream cheese, cut into bits and softened
- 1/2 cup sifted confectioners' sugar
- 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.
- 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.