We’re family friendly here at the McConnel’s house.  For celebrations when we pop a bottle of the bubbly, it’s of the cider variety.  Last year, for New Year’s Eve, I made Champaign Cupcakes. They were very yummy but, pretty boozy tasting for kids. So, this year I decided to make Sparkling Cider Cupcakes. This recipe is my adaptation of one of my mom’s famous cupcake recipes. This elegant cupcake is light and moist with a hint of Martinelli’s Apple Cider (a great California Company).

Sparkling Cider Cupcakes
1/2 cup butter
1 cup sugar
3 eggs (separated)
1 tsp. vanilla
1 1/2 cups cake flour
1 tsp. baking powder
1/4 tsp. salt
3/4 cup cider
1/4 cup sour cream

With an electric mixer, beat the butter and sugar together.  Add the egg yolks and vanilla and mix well. In a separate bowl, sift together the flour, baking powder and salt.  Add the flour mixture to the butter sugar mixture, mix well.  Then add the cider and sour cream, mix well again.  Beat the egg white to stiff peaks. Fold the egg whites into the batter.  Scoop into cupcake papers and bake in a 350F oven for about 20 mins.  Cool on a rack.

Sparkling Cider Frosting
1 cup Martinelli’s Sparkling Cider
1 cup butter
2 1/2 cups powdered sugar

In a small sauce pan, simmer the sparkling cider over med-high heat till it reduces to about 2 tbsp.  It will be a thick amber syrup consistency.

Beat the butter with an electric mixer.  Add the cooled sparkling cider syrup and beat one minute.  Then add the powdered sugar and beat on high for 2 mins. until the frosting is light and fluffy.  Pipe the frosting onto the cooled cupcakes.

I topped these cupcakes with New Year’s Eve Ball Drop Toppers. We’re spending New Year’s Eve with my parents and their church friends up here in Eureka, CA. We’ll be playing games and eating (yes, more eating).  What are your plans?  Hope you have a memorable evening.