Strongbow Hard Cider Cupcakes

Let’s get one thing straight: I am not a passionate beer drinker. In fact, I’m not much for alcohol in general, and when J. and I sit down to have a drink, a half glass of anything is enough to satisfy my tastes.

What I am is a Strongbow drinker.

Strongbow, as in the English hard cider, my favorite alcoholic beverage, and pretty much the only drink I ever really have a craving for. It’s crisp, and bubbly, and slightly sweet. Just sweet enough, I reasoned, to put it into a cupcake. Playing up the apple notes of this cider, I peppered these cupcakes with a bit of ground cinnamon and apple jelly.

And in case you weren’t temped already, I gave you chocolate, too. Apples and chocolate? Heck, why not? I’m already made a cupcake based on something from a beer bottle for goodness sake. The time to be risky, if there ever was one, is now.

I know that questions will come in about how that little flower was made. It’s an edible marzipan flower and it’s super easy to make. So easy, that I think a tutorial is in order. More details to come! Until then, bake some cupcakes and bide your time.

Strongbow Hard Cider Cupcakes 

Ingredients

*1 stick butter

*1 cup granulated sugar

*2 large eggs

*1/4 cup apple jelly 

*1 tsp. vanilla extract 

*1/2 tsp. ground cinnamon

*2/3 cup all-purpose flour

*1/2 cup hard cider (such as Strongbow)

*3/4 cup self-rising flour 

*2 sticks butter

*2 cups powdered sugar

*1 tsp. vanilla extract 

*1/2 tsp. ground cinnamon

*1/4 cup cocoa powder

*1 Tbsp. milk, if needed 

*Shaved coconut (optional)

Instructions

*Preheat oven to 350°F. Line 12 muffin cups with cupcake liners. Set aside. 

*With an electric mixer, beat butter until creamy. Add in sugar, then eggs one at a time, and beat until well combined. Add in apple jelly, vanilla, and cinnamon and beat until just combined. 

*Beat in all-purpose flour until just combined. Beat in the hard cider, followed by the self-rising flour. Spoon batter into muffin cups, about half full. Bake for 12 to 15 minutes, until just golden brown and toothpick inserted into the center comes out clean. Remove from the oven and cool completely on wire rack.

*Meanwhile, prepare frosting. Beat butter with an electric mixer until creamy. Add in the powdered sugar, vanilla extract, cinnamon, and cocoa powder. Beat until fluffy, about 1 to 2 minutes. Add in the extra tablespoon of milk, if needed.
*Top cupcakes with icing and shaved coconut, if desired.
*I also topped my cupcakes with homemade sugar flowers. Tutorial to come! 🙂

Happy Baking!

Madison