3. Apple Cider Muffins
Apple cider is a favorite fall drink for many. We decided to take the flavor of apple cider and blend it with muffins, a favorite dessert. The result was a taste sensation we can only describe as terrific!
Wishes & Dishes took apple cider to an entirely new level with these cupcakes. Infuse your favorite bites with our favorite fall drink. Garnish with an apple slice and serve.
INGREDIENTS – Muffins
1⅔-cup all-purpose flour.
½ cup-grass-fed butter.
2-large free-range eggs.
1-cup apple cider.
⅔-cup sugar.
2-teaspoons baking powder.
1-teaspoon ground cinnamon.
1-teaspoon vanilla extract.
½-teaspoon crushed Himalayan pink salt.
INGREDIENTS – Frosting
3-cups powdered sugar.
2-tablespoons whole raw milk.
1-cup grass-fed butter.
½-cup brown sugar.
1-teaspoon vanilla extract.
1-teaspoon cinnamon.
METHOD – Muffins
Preheat the oven to 350F. Line a muffin tin with cups or grease with grass-fed butter. Mix the sugar and butter in a medium mixing bowl. Add the eggs and vanilla, beat until well-combined.
In a separate medium mixing bowl, whisk together all of the dry ingredients. Add the cider and the contents of the first bowl, whisk until smooth. Fill the tin or cups 2/3 of the way, allowing room for the muffin to rise.
Bake for 15 to 20-minutes until a toothpick passes cleanly through the muffin.
METHOD – Frosting
While the muffins bake, make the frosting. Start by adding the brown sugar, vanilla, and butter to a medium mixing bowl and whisk till combined. Gradually stir in the powdered sugar and mix well. Add milk until you achieve the right consistency.
Transfer to a piping bag and frost the muffins after they’ve finished cooling. Store in an air-tight container in the fridge for up to 5-days.