Ingredients

Makes 18 cupcakes

　　

For the cupcakes

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

　　

For the icing

2 cups apple cider

　　6 ounces cream cheese, cut into bits and softened

　　1/2 cup sifted confectioners' sugar

　　

Make the cupcakes:

Step 1

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.

　　

Make the icing:

Step 2

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.

　　

Step 3

Spread each cupcake with some of the icing.