Cider Spice Cupcakes with Penuche Fudge Icing

These sound like a yummy Fall treat


Cider Spice Cupcakes with Penuche Fudge Icing

Recipe By :Marilyn Bentz Crowley
Serving Size : 12 Preparation Time :0:00
Categories : cupcakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------ --------- --------- --
2 cups Pastry Flour -- (500 mL)
2 Teaspoons baking powder -- (10 mL)
1 Teaspoon cinnamon -- (5 mL)
1/2 Teaspoon allspice -- (2 mL)
1/4 Teaspoon Nutmeg -- (1 mL) freshly grated
1/4 Teaspoon salt -- (1 mL)
1 cup brown sugar -- (250 mL)
1/2 cup butter -- (125 mL) softened
3/4 cup Cider -- (175 mL)
2 eggs
1 Teaspoon Vanilla -- (5 mL)
Penuche Icing
1/4 cup butter -- (50 mL)
1/2 cup brown sugar -- (125 mL)
1/4 cup whipping cream -- (50 mL)
1/2 Teaspoon vanilla -- (2 mL)
2 3/4 cups icing sugar -- (300 mL)

1. To measure flour, stir, then spoon into measuring cup before leveling with a knife.

2. Preheat oven to 375º F (190ºC).

3. Line 12 muffin cups with paper liners. In a large mixing bowl, thoroughly stir flour with baking powder, spices and salt. Add sugar, butter, cider, eggs and vanilla.

4. Using an electric mixer, mix ingredients until flour is moistened, then whip at high speed for 1 minute. Stop and scrape sides of bowl; beat on high for another minute or until batter is lighter in colour and fluffy.

5. Dividing equally, spoon batter into cups. Bake in centre of preheated oven for 15 to 18 minutes or until a cake tester inserted into the centre of the cupcake comes out clean. Cool cupcakes, still in muffin tin, on a rack.

6. To make icing, melt butter in a small saucepan over medium heat; add brown sugar and cream. Stirring occasionally, bring to a boil; boil 1 minute. Remove from heat and stir in vanilla. Cool 15 minutes in pan on a rack without stirring. Then stir in icing sugar until smooth. Immediately ice cooled cupcakes, as frosting sets into fudge within minutes. Covered, cupcakes keep well for 2 to 3 days at room temperature.

Makes 12 cupcakes

Description:
"These cupcakes are quite portable with a firm icing that stays in place yet is amazingly smooth and luscious."
S(Internet Address):
"http://www.lcbo. com/lcbo- ear/RecipeContro ller?action= recipe&language= 1&recipeID= 2367&recipeType= 1"
Copyright:
"Holiday 2005"
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Per Serving (excluding unknown items): 391 Calories; 14g Fat (32.3% calories from fat); 3g Protein; 64g Carbohydrate; trace Dietary Fiber; 73mg Cholesterol; 264mg Sodium. Exchanges: 0 Grain(Starch) ; 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 3 Other Carbohydrates.