Try this recipe using our Mulling Spice blend.
1 1/2 cups All Purpose Flour
1 1/2 teaspoons Baking Powder
1/2 teaspoon salt
1 1/2 ground Mulling Spice
1 Egg, room temp., beaten
1/2 cup Light Brown Sugar, packed
1 teaspoon Vanilla Extract
1/2 cup Reduced Apple Cider (Click Link for Instructions)
1/4 cup Sour Cream
4 tablespoons Unsalted Butter, melted and cooled
4 tablespoons Butter
1/2 cup Granulated Sugar
2 teaspoons ground Mulling Spice
3/4 cup Powered Sugar
2 tablespoons Maple Syrup
2 teaspoons Mulling Spice
Reduced Apple Cider
> Preheat oven to 350°
> In a medium bowl whisk together Flour, Baking Powder, Salt & Mulling Spice, set aside
> In a large bowl whisk the Beaten Egg, Brown Sugar, Vanilla, Cider and Sour Cream until fully combined then whisk in the Melted Butter.
> Add dry mix to the wet and stir until almost all the lumps are gone.
> Grease a 24 cup mini cupcake pan and fill evenly with the batter using a pastry bag or spoon
> Bake in oven for 12 minutes. Let the pan cool for 5 minutes then remove the holes from the pan and place on a cooling rack that is placed on top a sheet pan.
> For Sugar Topping: Brush warm holes with melted butter and and toss them in the sugar mix and let cool on wire rack.
> For Glaze Topping: While holes are warm, dip the top in glaze, place on wire rack so the glaze can drip over sides and cool.
Sugar Topping- Melt butter set aside, in a medium bowl combine sugar & spice
Glaze- In a medium bowl combine the Powder Sugar, Maple Syrup and Mulling Spice with a fork, mix will be thick. Add in Reduced Cider until the glaze drizzles off the fork.