Gluten-Free Apple Cider Donut Cupcakes

🧂 Ingredients

• 390 grams 1:1 gluten-free flour blend
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon nutmeg, freshly grated
• ½ teaspoon salt
• 224 grams unsalted butter, room temperature
• 400 grams granulated sugar
• 4 large eggs, room temperature
• 240 grams apple cider
• 1 teaspoon vanilla
• 4 tablespoons apple cider
• 2 tablespoons confectioners' sugar
• 168 grams granulated sugar
• ½ teaspoon nutmeg, freshly grated
• 1 teaspoon cinnamon, ground
• 112 grams unsalted butter, room temperature
• 112 grams shortening
• 448 grams confectioners' sugar
• pinch salt
• 140 grams caramel sauce

  (homemade [https://chefalina.com/homemade-caramel-sauce/]or store bought)
• 1 teaspoon vanilla

Instructions

• 1 In a medium bowl, combine the flour, baking powder, baking soda, nutmeg and
  salt. Stir with a fork or a whisk to mix well.
• 2 In a large bowl or the bowl of your stand mixer, combine the butter and sugar.
  Beat with a mixer on high speed until very light and fluffy. 
• 3 Add the eggs, one at a time, beating well after each one.
• 4 Add about a third of the flour mixture, then half of the cider, and beat at low
  speed just until the flour and cider disappears. Mix in another third of the
  flour, followed by the rest of the cider and the vanilla. Then add the last
  third of the flour the same way.
• 5 Set your batter aside to rest for 30 minutes.
• 6 Preheat oven to 375 degrees.
• 7 Scoop into lined cupcake pans, and bake for 25-30 minutes, until the cupcakes
  are golden and spring back slightly when touched lightly in the center.
• 8 Cool in the pans for five to10 minutes, then carefully remove. Mix the apple
  cider and confectioners' sugar to make the cider glaze. While the cupcakes are
  still slightly warm, brush the tops with the cider glaze, and then dip the
  entire top into the spiced sugar to coat.
• 9 In a medium bowl or the bowl or your stand mixer, combine the butter and
  shortening, and beat with a mixer at low speed to mix well. Add the
  confectioners' sugar and salt, then beat until the frosting is fluffy and
  smooth, stopping a few times to scrape down the bowl. Add the caramel sauce and
  vanilla, and beat again until well mixed and fluffy.
• 10 Poke a hole in the center of each cupcake using the handle of a whisk or wooden
  spoon.
• 11 Using a pastry bag with a plain tip (or just cut the end off), fill the center
  of each cupcake ending with a small dollop of frosting in the middle.

Nutrition Info