Cinnful Cidercakes

Here's the thing, I love Angry Orchard cider and I love cinnamon. As a seasonal brew, Angry Orchard came out with a new cider called Cinnful Apple and it is so, so good—you can't really go wrong with cinnamon and hard cider. I got a friend of mine hooked on the stuff this past weekend and her mom shared one of Angry Orchard's photos on Facebook for us to check out. It was a picture of a cupcake made with Cinnful Apple. I clicked on the link and there was no recipe to be found. I was determined to make some sort of cupcake using the cider so I came up with a cupcake batter and was beyond pleased with the outcome. These babies turned out amazing! They're also way healthier than a traditional cupcake. 

Cinnful Cidercakes

Yield: 15 cupcakes

• 1 cup all purpose flour
• 2/3 cup wheat flour
• 2 tsp baking powder
• 2 tsp cinnamon
• 1/2 tsp salt
• 2/3 cup sugar
• 1/2 stick butter, room temperature
• 1/4 cup cinnamon applesauce
• 1/2 cup egg beaters
• 1 tsp vanilla
• 1 cup Cinnful Apple cider
• Whipped cream cheese frosting (ready made or homemade)
• Cinnamon and chopped walnuts for garnish

Preheat oven to 325°F and line a muffin tin with cupcake liners. Lightly spray the liners with cooking spray. 

In a medium sized bowl, whisk together flours, baking powder, cinnamon, and salt; set aside. In a large bowl cream together sugar, butter, and applesauce until smooth. Add 1/4 cup egg beaters and mix. Once incorporated, add the remaining 1/4 cup egg beaters and vanilla; mix. 

Add 1/3 of the dry ingredients to the wet ingredients and mix until just absorbed. Mix in 1/2 of the cider, then 1/2 of the remaining dry ingredients, the last of the cider, and finally the remaining flour (mixing in between each addition).

Fill cupcake liners 2/3 full and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before frosting. Frost with cream cheese frosting and garnish with chopped walnuts and cinnamon.