Homemade Apple Cider and Apple Cider Cupcakes

Original Tasty Video: https://www.youtube.com/watch?v=HQVkFYfeN_g
**(Non-alcoholic) Homemade Apple Cider**
10 Servings
 
**Ingredients**
12 gala apples, or fuji apples, cored and cubed
2 green apples, cored and cubed
3 cinnamon sticks
1 ginger, thumb sized, peeled
2 teaspoons whole clove
1 pinch kosher salt
8 cups water
1 cup brown sugar
**Preparation**
1. Place the apples, cinnamon sticks, ginger, cloves, and salt in an 8-quart (7.5-liters) slow cooker. Pour the water over the apples.
2. Cover and cook on high for at least 8 hours, or overnight (up to 24 hours).
3. Remove the solids from the cider, pressing the pulp to extract as much liquid as possible.
4. Whisk in the brown sugar until dissolved.
5. Serve hot, or store in the refrigerator to serve later. Reheat before serving.
6. Enjoy!
 
 
**Apple Cider Cupcakes**
12 Cupcakes
 
**Ingredients**
**Cupcakes**
⅔ cup brown sugar, packed
⅓ cup granulated sugar
½ teaspoon kosher salt
½ cup olive oil
1 teaspoon vanilla extract
2 large eggs
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 ½ cups all purpose flour
¾ cup apple cider, see recipe or use store-bought
**Frosting**
½ cup unsalted butter, 1 stick, room temperature
8 oz cream cheese, room temperature
2 cups powdered sugar, sifted
½ teaspoon cinnamon, plus more for topping
2 tablespoons apple cider, see recipe or use store-bought
2 teaspoons vanilla
 
**Preparation**
1. Preheat the oven to 350°F (180°C).
2. In a large bowl, whisk together the brown sugar, granulated sugar, salt, olive oil, and vanilla.
3. Whisk in the eggs, 1 at a time, until fully incorporated.
4. Add the baking soda, cinnamon, half of the flour, and half of the cider and whisk to combine.
5. Add the remaining flour and the rest of the cider and whisk until completely combined.
6. Line a 12-cup muffin tin with paper liners. Pour the batter into the muffin tin, filling each cup about ⅔ full.
7. Bake for 20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Let cool.
8. Make the frosting: In a large bowl, cream the butter and cream cheese together with an electric hand mixer until light and fluffy, about 5 minutes.
9. Add the powdered sugar in 3 to 4 additions, mixing in between each until incorporated.
10. Add the cinnamon, apple cider, and vanilla and mix to combine.
11. Transfer the frosting to a piping bag or zip-top bag.
12. Pipe the frosting onto the cupcakes. Top with a sprinkle of cinnamon.
13. Enjoy!
 

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