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.

Ingredients

• 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

For frosting:

• 2 sticks butter, softened
• 2 cups powdered sugar
• 1 ½ tsp. cinnamon
• Splash of milk or cream

Instructions

1. Preheat the oven to 350 degrees and line a muffin tin with paper liners.
2. Combine butter and sugar in a mixer until light and fluffy. Add in the egg and vanilla and mix until combined.
3. Pour in the cider and mix slowly until incorporated.
4. 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.
5. 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.
6. To prepare icing, combine butter and powdered sugar in a mixer and beat until well mixed.
7. Add in cinnamon and stir until combined. Add in a splash of cream to thin if necessary.
8. Transfer to a piping bag fitted with a star tip and pipe onto cupcakes. Garnish with bottle cap, if you want.

- Kim

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