Angry Orchard Cupcakes
By weezy6363
0 Picture
Ingredients
- 2 sticks unsalted butter, softened
- 1 3/4 cup sugar
- 2 1/2 cup flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3 eggs, room temperature
- 2 cups shredded apples (golden delicious apples, preferred)
- 1 cup Angry Orchard, Apple Crisp
- 1/4 cup milk
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 2 tsp vanilla extract
- Frosting:
- 4 oz cream cheese
- 1 stick unsalted butter
- 4 cups powdered sugar
- 1 tbsp heavy cream or milk
- 1/2 tsp cinnamon
- 1 tsp vanilla
- pinch of salt
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350 degrees
Step 2
Add the flour, baking powder, salt, cinnamon, and nutmeg. Now add the vanilla extract, milk and very slowly pour in the angry orchard while the mixer is still blending.
Step 3
Once you shred the apples, place the apple shreds inside a clean kitchen towel and ring the juice into a cup for later. Fold the shredded apples into the cupcake batter.
Step 4
Line two cupcake pans with cupcake papers and scoop batter evenly into each one. Bake for 15-18 minutes. Allow to cool before icing.
Step 5
For the icing:
Beat together the cream cheese and butter until well mixed. Slowly add the powdered sugar a cup at a time making sure it gets well blended. Add the cinnamon, vanilla and salt and mix once more. Spread of pipe frosting onto cooled cupcakes.
Review this recipe