Step 1

Preheat oven to Line cupcake tin with paper liners.

Step 2

Using an electric mixer cream the butter and sugar together in a large bowl.

Step 3

Add the eggs, one at a time, beating well after each egg has been added.

Step 4

In a small bowl add baking powder, cinnamon, and salt mixing these together.

Step 5

Add this mixture to the egg, butter and sugar bowl stirring as you add.

Step 6

Start by adding flour to the other bowl, then add apple cider, continue to alternate adding the flour with the apple cider until all of the ingredients have been completely blended together.

Step 7

Using a medium ice cream scoop, fill each lined cupcake tin with batter ¾’s full.

Step 8

Bake at 350 degrees for 20 minutes or until a toothpick inserted in the center of the cupcake comes out clean.

Step 9

Cool briefly then transfer the cupcakes to a wire rack to cool completely.

Step 10

With an electric mixer beat the butter and cream cheese together until blended.

Step 11

Slowly add a little amount of powder sugar at a time to the butter/cream cheese mixture, beating after each addition.

Step 12

Then add the vanilla, mixing until all ingredients are well blended.

Step 13

Spoon the frosting into a pastry bag with a #13 tip.

Step 14

Twisting the open end of the pastry bag to push the frosting to the tip and working from the outside edge of the cupcake to the center of the cupcake in a circular motion.

Step 15

Roll out the fondant on a piece of wax paper.

Step 16

Using a miniature apple cookie cutter make several apples.

Step 17

Now with the red gel food coloring, paint the body of the apple a bright red.

Step 18

Add the stem of the apple with the brown gel food coloring and next add the leaves with the green gel food coloring by painting each one with the paint brush.

Step 19

Allow to dry completely then using a spatula remove each apple from the wax paper and directly add it to the frosted cupcake.