Angry Orchard Cupcakes with Cinnamon Buttercream
Jul 30, 2014 04:00PM ● Published by Cate Reynolds
½ cup butter, softened
1 cup sugar
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.
Makes approximately 16 cupcakes.