Angry Orchard cupcakes
Around these parts, we are mostly about healthy but delicious recipes. And that is fine. But sometimes, you need a little splurge. These Angry Orchard cupcakes are the perfect splurge, ideal for fall and just sweet enough to satisfy your cravings.
- ½ cup butter, softened
- 1 cup sugar
- 1 egg
- 1 tsp. vanilla
- 12 ounces Angry Orchard hard cider
- ¼ tsp. nutmeg
- ½ tsp cinnamon
- 2 cups flour
- 2 tsp. baking powder
- 2 sticks butter, softened
- 2 cups powdered sugar
- 1 ½ tsp. cinnamon
- Splash of milk or cream
- Preheat the oven to 350 degrees and line a muffin tin with paper liners.
- Combine butter and sugar in a mixer until light and fluffy. Add in the egg and vanilla and mix until combined.
- Pour in the cider and mix slowly until incorporated.
- In a small bowl, combine nutmeg, cinnamon, flour and baking powder. Pour the mixture, in two batches, into the butter mixture. Mix well until fully combined.
- Divide the batter into the muffin tins, filling them ¾ to the top. Bake for 15 to 20 minutes until cooked through. Allow to cool fully before icing.
- To prepare icing, combine butter and powdered sugar in a mixer and beat until well mixed.
- Add in cinnamon and stir until combined. Add in a splash of cream to thin if necessary.
- Transfer to a piping bag fitted with a star tip and pipe onto cupcakes. Garnish with bottle cap, if you want.
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- Size Chart -
We use Italian lingerie sizing for our bodywear and items tend to run small.
Because of the body-hugging nature of the fabric and our body conscious fit most women prefer to wear our layering tops as under-layers. If you are inclined to wear them on their own we suggest you size up. Please email us or give us a call if you have questions about your sizing. We're happy to help you get it right.
Relaxed fit. Wear alone or over any of our layering tees or camisoles.
Please email us or give us a call if you have questions about your sizing. We're happy to help you get it right.
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