Ingredients
Cupcakes
2 1/3 cup flour
1 1/3 cup sugar
2 tsp baking powder
1 tsp Vanilla extract
1/2 cup butter softened
2 Tbsp milk
1 1/3 cup Fox Barrel apricot cider
2 eggs
Frosting
4 oz cream cheese
1/2 cup butter
3 cup confectioner’s sugar
3 Tbsp vanilla extract
1 Tbsp apricot brandy (Bols or Potter’s would work)
Preparation
Prep your vanilla beans by cutting each in half lengthwise and scrape out the guts. Mix all ingredients of the frosting in a large bowl and blend until smooth. Place the bowl in the refrigerator. Next, mix together all the ingredients for the cupcakes and beat until smooth. Pour the batter into lined cupcake tins. Bake for approximately 24 minutes, or until a metal skewer inserted into the center of the cupcakes comes out clean. Let the cupcakes cool, frost and serve.
