RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6157
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| Recipe Name: |
Strongbow Hard Cider Cupcakes - Copy |
| Source: |
Unknown |
Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Cakes |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
12 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
12 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
350 |
Approx. Cost/Serving: |
$0.28
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1
Dozen
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
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. |
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| Nutrition per Serving: |
| Calories: |
56 |
Total Carbs: |
11.3 |
Net Carbs: |
10.9 |
| Cholesterol: |
2.9 |
Fat: |
0.2 |
Protein: |
1.56 |
| Fiber: |
0.40 |
Sodium: |
100.36 |
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