And so ends Better Breakfast Month. I have had plenty of fun with these. And there are so many more ideas I have! There should be more breakfast in the coming months. But dinners will start again soon!
These little cakes are a cross between a muffin and a cupcake. It is eggless, so it doesn't rise very much at all. So it's kind of like a little dense hockey puck of a cake. But it is moist and full of the best cider flavors. Great for breakfast, or a little afternoon pick me up.
I made this in a cupcake pan, but it would work very well in as a round or square cake too. If you would like to have something that rises more, substitute in 2 eggs for the apple sauce.
Apple Cider Cupcakes
1 1/4 cup flour
3/4 tsp baking soda
1 pinch salt
2/3 cup Apple Cider
1 cup white sugar
1 tsp pumpkin pie spice
1/2 cup apple sauce
5 tbsp Vanilla Olive Oil
Preheat your oven to 350degrees. Line a muffin tin with paper liners or spray it with oil.
Stir the cider, applesauce and oil together until smoothly combined. In a separate bowl, sift together all the dry ingredients. Slowly add the wet ingredients to the dry and stir until you have a smooth batter.
Divide the batter evenly over your pan filling each well no more than 3/4 full. If you have extra batter, a couple mini muffins will never go to waste.
Bake about 30 minutes, a toothpick inserted in the center should come out clean. These may take a little longer, the applesauce makes them supremely moist!
2 cups powdered sugar
1/2 cup butter softened
2 pkg (8oz each) cream cheese
3 tbsp apple cider
Blend the butter and cream cheese together. Stir in the cider and then slowly incorporate the powdered sugar.
Top off with a sprinkle of cinnamon sugar.