Apple Cider Mini Cakes with Boiled Apple Cider Cream Glaze

Directions

Pour 4 cups of apple cider into a heavy bottomed saucepan.  Bring to a boil, then lower to a rolling simmer for an hour and 1/2, stirring occasionally. Be careful because when you stir the cider, it bubbles up quite a bit and can bubble over.  I blew on it immediately while I would stir it.

You will end up with 1/2 cup of thick cider syrup.  Pour it into another bowl or pyrex cup.  Set it aside.

Preheat your oven to 350 degrees and line 2 baking sheets with your baking cups.

In your stand mixer, mix the butter and sugar until light and fluffy.

Add in eggs, one at a time.

Add in the vanilla bean paste, baking powder, salt and cinnamon.

Alternately add in the flour and 1 cup of apple cider.

Mix until just combine, being careful not to over mix your batter or your cakes will be tough.

Place 12 paper baking cups one on baking sheet, and 11 on the other.

With a large ice cream scoop, place one scoop of batter into each cup.

Bake the cakes for 25 to 28 minutes, or until they spring back in the center and are lightly golden brown.

Cool on a wire rack until completely cool enough to glaze.

Make the glaze

In a medium sized mixing bowl, whisk together the confectioners sugar, 1/2 cup boiled cider syrup, heavy cream and pinch of salt.

Whisk until smooth and creamy.

I added 3 tablespoons of cream, but you can add more if you like the glaze to be more runny.

You can make it as thick or thin as you like. It will be very sticky.

Use a small confection scoop to place the glaze on top of the cakes.  Spread with a small offset spatula.

Decorate with sprinkles if you like.

Keep them in an airtight container for up to 4 days.

They will freeze well for up to a month too, as long as they are wrapped in wax paper and foil.

Enjoy these tasty little cakes! xo