302 E. Platte Ave., 650-2495, cupcakegirls.co
1 c. Angry Orchard Hard Cider (preferably the crisp apple)
¼ c. honey
1 c. flour (can use gluten-free if desired, but you'll need to add ¼ tsp. xanthan gum)
¾ c. yellow cornmeal (can use GF cornmeal if desired)
1 tbsp. sugar
2 tsp. baking powder
¼ tsp. baking soda
¼ tsp. salt (preferably coarse kosher salt)
1 small wheel of Brie cheese
1 Granny Smith apple, diced
1 pear, diced
Combine cider, honey and egg, then add dry ingredients (not cheese) to those wet ingredients. Grease cupcake tins with butter. (Do not bake in cupcake wrappers, or cake may stick.) Fill tins ¼ of the way, add a generous hunk of Brie in the center, and then add more mixture to cover the cheese.
Bake 8 minutes in a convection oven at 350 degrees, turning the tins 180 degrees 4 minutes in. (Baking time will be longer in a conventional oven, which should be set at 400 degrees.)
In a pan, add diced apples and pears, a lemon squeeze, a bit of sugar and a generous amount of balsamic glaze. Cook on medium heat for a few minutes. You want to keep a crunch to your fruit. Best served warm with the cheese still gooey. Makes 12.
The Boston is a Cupcake Girls original. A friend who works for Samuel Adams asked us to make a cupcake using Angry Orchard hard apple cider, so we came up with this savory option, melding the flavors of Angry Orchard with apples, pears and Brie cheese in one delicious cupcake. It was a no-brainer. We have customers who request The Boston and show up when they know we have it on the menu.
— Submitted by owners Andrea Fleischmann and Lisa Potts
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