I'm hungry. It's Monday morning, breakfast time. And I think I shall have cupcakes for breakfast. If they have fruit in them, they are healthy, right?

How about Apple Cider Cupcakes, with Cider Frosting? Healthy, no?

I found this recipe on the fabulous Coconut & Lime blog, and slightly adapted to suit Australian ingredients and measurements. Does anyone else do this? Does anyone else even consider using US recipes? Or am I the only one who decides to take the hard way, and converts ridiculous measurements (7/8ths of a cup, anyone?) to Oz-Style?

Righto... Apple Cider Cupcakes with Cider Frosting.

Ingredients:
2 eggs, at room temperature
1 2/3 cup flour
1 cup apple cider - the boozy stuff is best, but if you are making these family friendly, then non-alcoholic cider will do
2/3 cup sugar
1/2 cup butter, at room temperature
2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt

Preheat oven to 180 degrees celcius. Grease or line a 12-cupcake tray (I used a silicon baking tray, and just a teensy spit of baking spray). In a large bowl, cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, cinnamon and salt. Add 1/3 of the flour mixture to the butter/sugar mixture, then 1/2 of the cider, and repeat, ending with the last of the flour and mixing only until incorporated. Don't beat the bejebus out of this, just fold gently. Pour into prepared cupcake pan, filling each cup 3/4 way full. Bake 20 minutes or until a toothpick inserted in the center of the centre cupcake comes out clean.

Cool thoroughly, then frost.

Frosting Ingredients:
1 cup icing sugar, sifted
1/2 cup packed brown sugar
2 tablespoons butter
3 tablespoons apple cider
1/2 teaspoon vanilla extract

In a medium saucepan, melt the butter then add the cider and brown sugar. Bring to a boil and continue to boil for 1 minute. Remove from heat, and whisk in 1/2 cup icing sugar, sifting it into the pan to avoid lumps. Cool slightly, then very vigorously - I mean this, you really need to whip it into shape -  whisk in the remaining 1/2 cup icing sugar (or less – I used the entire cup and I felt that the frosting was too thick). Frost cupcakes while the frosting is still slightly warm.

Absolutely delicious. Moist. Fluffy. Breakfast of champions!