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Brooklyn Norrell

Apple Cider Cupcakes with an Apple Butter filling and Caramel icing

Fall is full of different recipes to keep the season tasting scrumptious.  Everybody knows about the overuse of pumpkin ever since Starbucks introduced their pumpkin spice latte.  The ingredient that has been coming in second for a few years now is now making a comeback thanks to the over-abundance of pumpkin.  So here are a few recipes to bring back that applely fall flavor.

Apple Cider Cupcakes w/Apple Butter Filling and Caramel Frosting

Ingredients:

• 2 eggs, room temperature
• 1 2/3 cup flour
• 1 cup apple cider
• 2/3 cup sugar
• 1/2 cup butter, room temperature
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• apple butter

Frosting:

• 1/4 cup light brown sugar
• 10 tablespoon butter, divided
• 1/3 cup heavy whipping cream
• 8 ounces cream cheese, softened
• 1/2 teaspoon vanilla extract
• Dash of salt
• 1 3/4 cups powdered sugar

Directions:

Preheat oven to 350. Grease or line 12 cupcake wells. In large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean. Cool thoroughly, inject with apple butter in the center of the cupcake, I used a knife to cut a hole in the middle and then filled it with apple butter leaving a little to overflow on the top, then frost.

Frosting Directions

Melt brown sugar and 4 tablespoons butter in a saucepan over medium heat. Stir until sugar dissolves. Bring to a boil over medium heat; remove from heat. Whisk in cream; blend well. Transfer to a heat-resistant bowl. Cool at room temperature, stirring occasionally. 2. Place remaining 6 tablespoons butter and cream cheese in a large bowl; beat with a mixer on medium-high speed until smooth. Beat in vanilla and salt. With mixer running, slowly pour in cooled brown sugar mixture; beat until smooth. Add powdered sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.

Adapted from Lehigh Valley High Live.

Apple Peanut Butter Cookies

Ingredients

• 1/2 cup shortening
• 1/2 cup chunky peanut butter
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 cup grated peeled apple

Directions

• In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Stir in apple.
• Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing to wire racks. Yield: about 2-1/2 dozen.

Adapted from Taste of Home

Apple Cider Doughnuts

• 3¼ c. all-purpose flour
• 2 tbsp. all-purpose flour
• 1 tbsp. baking powder
• 1 tsp. baking soda
• 1 tsp. powdered buttermilk
• ¾ tsp. cinnamon
• ½ tsp. salt
• 2/3 c. apple cider
• ¼ c. unsalted butter
• ¼ tsp. nutmeg
• 2 large eggs
• ¾ c. sugar
• 1 tsp. pure vanilla extract
• 4½ c. Vegetable oil for frying
• 3 c. of sugar

Directions

1. Make the batter: Combine the flour, baking powder, baking soda, powdered buttermilk, cinnamon, and salt in a large bowl and set aside. Combine apple cider and butter in a small bowl; add nutmeg and stir until dissolved; set aside. Whisk together the eggs, sugar, and vanilla in a large bowl until thick — about 2 minutes. Using a wooden spoon, alternately incorporate the flour and milk mixtures into the egg mixture until well combined. Cover the bowl with plastic wrap and chill for 1 hour.
2. Make the doughnuts: Turn the dough out onto a generously floured work surface. Flour the dough and roll it out to about 3/4 inch thick. Cut doughnuts out of the dough using a 3-inch doughnut cutter and transfer them to a baking sheet, since most people do not have one, I used a large cup ring and then cut out the center circle. Gather dough scraps, reroll, and repeat cutting doughnuts until all dough is used. Chill doughnuts for 30 minutes.
3. Fry the doughnuts: Heat about 4 inches of vegetable oil in a large deep skillet fitted with a thermometer over medium-high heat until oil reaches 350 degrees F. Fry the doughnuts three at a time for about 2 minutes per side or until golden. Remove doughnuts with a slotted spoon and drain on a wire rack. Repeat with remaining doughnuts.
4. Sugar the hot doughnuts by combining 1 tablespoon cinnamon with 3 cups sugar in a large closeable container and placing them, one at a time, in the sugar mixture and shaking to covingg.er.
5. Serve immediately or keep in an airtight container for up to 2 days.

Adapted from Country Living.