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PROCEED
Strongbow Cupcakes
Cake
  • 8 ounces butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/4 cup apple jelly
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 2/3 cups all-purpose flour
  • 1/2 cup hard cider, such as Strongbow
  • 3/4 cups self-rising flour
Chocolate Buttercream
  • 1 cup buter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup cocoa powder
  • 2 tablespoons milk
  • Shaved Coconut (optional)
Method
  1. 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.
  2. 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.
  3. 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.