Apple Cider Cupcakes with Cider Cream Cheese Icing

• 3 cups unpasteurized apple cider
• 3/4 cup vegetable shortening
• 1 3/4 cups sugar
• 2 large eggs
• 2 cups all-purpose flour, sifted
• 1/8 teaspoon ground cloves
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 2 cups apple cider
• 6 ounces cream cheese, cut into bits and softened
• 1/2 cup sifted confectioners' sugar

1. In a large saucepan boil the cider until it is reduced to about 1 1/2 cups and let it cool.
2. In a large bowl with an electric mixer beat together the shortening and the sugar until the mixture is fluffy and beat in the eggs, 1 at a time.
3. Into the bowl sift together the flour, the cloves, the cinnamon, the baking soda, and a pinch of salt, stir in the reduced cider, and combine the mixture well.
4. Divide the batter among 18 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 375F.
5. oven for 25 minutes, or until a tester comes out clean.
6. Transfer the cupcakes to a rack, let them cool in the tins, and remove them from the tins.
7. In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool.
8. In a bowl with an electric mixer beat together the cream cheese, the confectioners' sugar, the reduced cider, and a pinch of salt until the icing is smooth.
9. Spread each cupcake with some of the icing.

apple cider, vegetable shortening, sugar, eggs, flour, ground cloves, cinnamon, baking soda, apple cider, cream cheese, sugar

Taken from www.epicurious.com/recipes/food/views/apple-cider-cupcakes-with-cider-cream-cheese-icing-10714 (may not work)