Apple Cider Doughnut Cupcakes

Apple Cider Doughnut (inspired) Cupcakes

Yields 12-15 cupcakes

Ingredients:

1 cup apple cider

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 teaspoon salt

dash of nutmeg

1/2 cup (1 stick) unsalted butter, softened

1 cup sugar

2 large eggs, at room temperature

1/2 cup buttermilk, at room temperature

1/2 cup plus 2 tablespoons sugar, divided

whipped cream (fresh or store bought)

2 teaspoons cinnamon

Directions:

1. Preheat oven to 350 degrees (F). Line a muffin tin with liners and set aside.

Pour the apple cider in a medium, heavy bottomed saucepan and place over medium heat.  Bring to a boil and then adjust heat to maintain a steady simmer.  Continue to cook until reduced to 1/4 cup of liquid.  Set aside to cool slightly.

2. In a medium mixing bowl stir together the flour, baking powder, baking soda, cinnamon, salt, and nutmeg.

3.  In a large mixing bowl cream the butter on medium speed of an electric mixer.  Gradually add the sugar and beat until fluffy.  Beat in eggs, 1 at a time, scraping down the bowl between each addition.  Add the flour mixture in two parts, alternating with the buttermilk.  Beat in the reduced apple cider.

4. Fill each muffin cup about 1/2 full (don’t overfill because they will spread out over the pan during the cooking).  Bake in preheated oven for 16-18 minutes or until a toothpick inserted in the center comes out clean and the tops spring back at a light touch.  Let cupcakes cool in pan for 5 minutes before transferring to a wire cooling rack to cool completely.

5. When the cupcakes have cooled prepare the burnt sugar topping by placing 1/2 cup of the sugar in a (very clean, very dry) medium, heavy bottomed saucepan over medium low heat.  Cook, stirring occasionally, until the sugar has turned to liquid and is the color of honey.  Remove from the heat.  Carefully spoon a little of the liquid sugar over each cupcakes, smoothing it as much as possible with the back of the spoon to cover the top of the cupcake.  You have to work quickly because the sugar will immediately start to harden.

6. To finish, stir together the remaining 2 tablespoons sugar with the 2 teaspoons cinnamon.  Generously dollop the cupcakes with whipped cream and sprinkle with cinnamon sugar.  Serve immediately.

by-http://www.foodbuzz.com/blogs/4249227-apple-cider-doughnut-cupcakes