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Apple Cider Cupcakes

A nice little fall treat. Good even without the extra sugar in icing, but you could dress them up with just a dusting of powdered sugar.

3 c Apple Cider
3/4 c Shortening
1 3/4 c Sugar
1/2 c Egg Substitute
2 c Flour
1/8 t Ground Cloves
1 t Cinnamon
1 t Sodium Free Baking Soda

In a large saucepan boil the cider until it is reduced to about 1 1/2 cups and let it cool. 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. Into the bowl sift together the flour, the cloves, the cinnamon and the baking soda, stir in the reduced cider, and combine the mixture well. Divide the batter among 18 paper-lined muffin tins and bake in the middle of a preheated 375 oven for 25 minutes, or until a tester comes out clean.

Yield: 18 Servings

Sodium Category: VeryLowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 18

Amount Per Serving
Calories 227
Calories from Fat 81

% Daily Values *

Total Fat 9 gr
  Saturated Fat 2 gr
  Polyunsaturated Fat 2 gr
  Monounsaturated Fat 4 gr
Cholesterol 0 mg
Sodium 13 mg
Potassium 88 mg
Carbohydrates 35 gr
  Dietary Fiber 0.5gr
Protein 2 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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