Fall Cupcake Picks

This is the extra treat that all my Club Members are getting this month when they come to Club Class.  It's a yummy Apple Cider Cupcake with Cinnamon Cream Cheese Frosting and a cute little cupcake pick made with the Carry On Hostess Only Set.  Enjoy!

Here's a closer look at the picks:

Uses Carry On Hostess Only Clear-Mount Set plus Clear-Mount Block A, Clear-Mount Block C, Clear-Mount Block H, Cajun Craze Classic Stampin' Pad, Elegant Eggplant Classic Stampin' Pad, Subtles Collection Stampin' Write Markers (Perfect Plum), Regals Collection Stampin' Write Markers (Cajun Craze), Tangerine Tango Card Stock, Perfect Plum Card Stock, Always Artichoke Card Stock, Very Vanilla Card Stock, Stampin' Dimensionals, SNAIL Adhesive, Sponge Daubers, Stampin' Trimmer, Paper Snips, 1-1/4" Square Punch, 1-3/4" Circle Punch, 2-3/8" Scallop Circle Punch, and toothpicks.

I found the recipe for the cupcakes by Googling.  Here's the recipe for the cupcakes themselves or click here to go directly to the website.

Apple Cider Cupcakes

• 2 eggs, room temperature
• 1 2/3 cup flour
• 1 cup pasturized apple cider
• 2/3 cup sugar
• 1/2 cup butter, room temperature
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt

Preheat oven to 350 degrees.  Line 12 cupcake wells with cupcake papers.  In large bowl, cream together butter and sugar.  Add eggs, one at a time, and beat well after each addition.  Mix together flour, baking powder, cinnamon, and salt.  Mix 1/3 of the flour mix into the butter/sugar mix and then 1/2 cup of the cider.  Mix in a little more of the flour mix and the rest of the cider.  End by mixing in the last of the flour mix until just incorporated.  Fill each cupcake well 3/4 full.  Bake for 20 minutes or until a toothpick inserted in the center comes out clean.  Cool thoroughly before frosting.

On a personal note, I might add a bit more cinnamon the next time I make these to make them just a little more yummy! 

The frosting recipe that was listed with the cupcake recipe didn't sound that good to me, so I tried one that someone had posted in the comments instead.  It's yummy!  It's also my husband's favorite part of the cupcakes!  I think he's hoping some of the frosting will be leftover so he can eat it.  Here's the frosting recipe I used or click here to go directly to the website and then scroll down a bit.

Caramel Cream Cheese Frosting

• 1/4 cup light brown sugar
• 10 tablespoons butter, divided
• 1/3 cup heavy whipping cream
• 8 ounces cream cheese, softened
• 1/2 teaspoon vanilla
• dash of salt
• 1 3/4 cups powdered sugar

Melt brown sugar and 4 tablespoons of butter in a saucepan over medium heat.  Stir until the sugar dissolves.  Bring to a boil over medium heat.  Remove from heat.  Whisk in cream, blending well.  Pour into a heat-resistant bowl and cool to room temperature, stirring occasionally.  Place remaining 6 tablespoons of butter and cream cheese in a large bowl.  Beat with a mixer on medium-high speed until smooth.  Beat in vanilla and salt.  With mixer running, slowly pour in cooled brown sugar mix and beat until smooth.  Add powdered sugar a little at a time, beating well after each addition until completely smooth.  Chill slightly for a firmer texture, stirring occasionally.

Comments

[Gail L.]

These sound amazing!
I've never seen apple cider here though!
We can get a mix!?
I'm going to take it when I go to my sons.
He's always looking for new recipes to try, and maybe the cider is available there!