I've been food blogging since March of this year and it's been an absolute blast. One aspect I've especially enjoyed is getting acquainted with other food bloggers. There is some serious talent on the Internets when it comes to food blogging!
For this post I'm pleased to feature a recipe from Rachel Rappaport of Coconut & Lime. She graciously agreed to "adopt" me as part of Dine & Dish's Adopt-a-Blogger event. There are so many great recipes on Coconut & Lime, but given that Fall is upon us, I decided to feature Rachel's Apple Cider Cupcakes. I took these to a pumpkin-carving party last weekend and boy, were they tasty!
I'll show you how to make these wonderful Fall cupcakes step-by-step...
~Before you begin, leave 1/2 cup unsalted butter out to soften until it is at cool room temperature (this takes about an hour).~
Use a paring knife or skewer to remove the warm cupcakes from the tin and cool completely on a rack.
~ The above recipe is available on Coconut & Lime. ~
Rachel's original recipe uses a caramel frosting, which sounds fantastic (I mean, apples, caramel - is there a better flavor combination?). I was curious, however, to try an apple cider frosting recipe I found on Epicurious, which uses cream cheese, powdered sugar, and apple cider that's been reduced from 2 cups to 1/4 cup. The frosting recipe as written on Epicurious turned out very thin - more of a glaze for drizzling than a frosting. I wanted something more spreadable. Following the advice of a commenter, I increased the amount of powdered sugar for a stiffer texture. I was very pleased with the result - the frosting still retained a wonderful tang and apple flavor from the reduced cider. But the additional powdered sugar also made a huge amount of frosting, so I've adjusted the amounts below.
Cider Cream Cheese Frosting
Adapted from Epicurious
1 cup apple cider
4 oz. cream cheese, softened but still cool
1 - 2 cups powdered sugar
a pinch of salt
Put the apple cider in a small pan and bring to a boil over high heat. Continue to boil until the cider is reduced to about 2 tablespoons (it will be slightly syrupy). Set aside to cool completely.
With an electric mixer, beat together cooled reduced cider, cream cheese, pinch of salt, and 1 cup of the powdered sugar. Add enough additional powdered sugar for desired frosting texture.
My final touch was garnishing the frosted cupcakes with some chopped toasted walnuts. Optional of course, but they added a nice bit of crunch.
I hope you enjoyed this recipe! To view more step-by-step recipes, see the complete recipe index.
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