Icing:
3 T. apple cider
8 oz neufchatel
1/3 c. powdered sugar

Batter:
1 1/3 c. flour
1 t. cinnamon
pinch of nutmeg
1/4 t. sea salt
1 t. baking soda
3/4 c. cider
1/2 c. olive oil
3/4 c. brown sugar
2 small eggs

Preheat oven to 375, and place 12 cupcake liners in a cupcake baking tray. In a food processor, combine neufchatel, powdered sugar, and cider - pulse till thoroughly blended, then put in refrigerator to chill. In a large mixing bowl, combine flour, spices, and baking soda. In a smaller bowl, whisk together cider, oil, sugar, and eggs until thoroughly blended. Add liquid to the flour mix and combine thoroughly - the batter will be a little runny. Divide the batter between 12 cupcake cups and bake for 25 minutes or until a toothpick comes out clean. Cool completely, then frost. Store in refrigerator.

(Anna Tulou)

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