Winter is Coming: Apple Cider Cupcakes

Apple Cider Cupcakes with Cinnamon Buttercream Icing

Feel that chill in the air? Winter is coming. 

But for now, it's time to celebrate Fall. To help your taste buds adjust to the change in the weather, we've whipped up an easy dessert. Apple cider cupcakes, topped with cinnamon buttercream icing, are the perfect treat for autumn. These melt-in-your-mouth cupcakes will leave your house smelling like cinnamon. Not to mention that they match the colors outside.

Prep time: 30 minutes

Bake time: 19-22 minutes

Makes: about 15 cupcakes

Cupcake Ingredients:

2 eggs

1 2/3 c flour

2/3 c sugar

1 c apple cider (I made mine with instant apple cider mix)

1/2 softened butter

2 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1 tsp vanilla

Buttercream Ingredients:

1/2 c butter

1/2 c shortening

2 tsp vanilla

1 tbsp cinnamon

1 tbsp milk

1 bag of powdered sugar

Cupcakes:

Step 1: Preheat oven to 350 degrees. Prep cupcake tins with paper liners.

Step 2: Whisk together cupcake ingredients in a large bowl. Do not add cider while it's hot, or you'll cook the eggs.

Step 3: Fill cupcake liners about 2/3 of the way full. Bake for 19-22 minutes, or cooked through. Test with a toothpick.

Icing:

Step 1: Beat together butter, shortening, and vanilla until creamed. Stir in cinnamon.

Step 2: Beat in powdered sugar one cup at a time. When the mixture becomes thick, add 1 tbsp of milk and keep beating. Mix in the entire bag of powdered sugar. You will have extra icing. Either cut the recipe in half before you start, or store icing in the fridge.

To get the two-toned roses that I decorated my cupcakes with, divide your icing in half and color one half red and the other orange. Then follow the instruction here to create two-toned roses.

And that's it! A super easy recipe for fall. These cupcakes will definitely impress at any fall or Halloween party. Enjoy!

Lord of Light and Fluffy: Cinnamon and Honey Gluten Free Pancakes with a Honey Syrup Drizzle

In Westeros, the Lord of Light is a powerful god. Of course, when we think of this Lord of Light all that comes to mind for us are delicious, homemade pancakes. In some ways, all we think is Lord of Lite and fluffy! Which is why today we're bringing you our very own cinnamon and honey, gluten free pancakes with a unique cinnamon and honey syrup drizzled over.

These absolutely delicious pancakes are perfect for breakfast, obviously, but they also make an excellent dish when you want breakfast for dinner--or brinner.

Cinnamon and Honey Gluten Free Pancakes and Honey Syrup Drizzle Recipe

Prep Time: 10 minutes, Cook Time: 10 minutes

Makes 10 pancakes 

Difficulty: Easy 

Ingredients:

Pancakes:

3/4 c brown rice flour 

1/4 c potato starch

1/4 c tapioca flour 

1 tbsp baking powder

1 tbsp white sugar 

1 tbsp cinnamon

1/2 tsp of salt 

2 eggs

2 tbsp canola oil* 

2 tbsp honey

1 c almond milk

Honey Drizzle:

4 tbsp canola oil*

4 tbsp honey

1/2 tsp cinnamon

*I used safflower oil which has a lot more vitamin E than canola.

**I made the drizzle while cooking the pancakes so that they would both be hot and tasty at the same time. If you prefer the drizzle cool, you may want to make it first. 

Pancakes: 

Step 1: Mix the dry ingredients together in a bowl and set them aside. 

Step 2: Whisk the eggs, oil, honey, and milk together in a bowl until they are thoroughly mixed then pour the egg mixture into the dry ingredients and stir they have completely mixed and have become a nice batter. The batter may seem a little more runny than normal. This is fine. If you're concerned, simply add a tablespoon more of rice or tapioca flour.

Step 3: Scoop roughly 1/3 c of batter and pour onto a hot griddle to make your pancakes. 

Tip: to get nice fluffy pancakes, wait until lots of little bubbles appear in the batter and then flip. Once you flip, resist the urge to press your spatula down on the pancake. The less it's touched, the fluffier it will be! 

Now that you've made the pancakes, you're ready for the drizzle! 

Drizzle Recipe: Stir the oil, honey and cinnamon together in a small saucepan over a medium-low heat for about 5 minutes then increase the heat to a medium-high until the mixture begins to bubble and boil. Once it's at a boil, reduce heat to low and continue to stir periodically while the drizzle simmers. Pour over your pancakes whenever you're ready and enjoy!

I like a pat of butter with my pancakes, but these delicious pancakes certainly don't need it! Keep your pancakes lighter by skipping the butter. These are also delicious with a berry syrup or even your favorite maple!