3/4c softened butter

2/3c brown sugar

2/3c sugar

2 tsp vanilla

3 eggs

2 3/4c flour

2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 Tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1c Apple cider

2/3c Apple sauce

Powdered sugar, cream cheese and butter as needed for the glaze/frosting. (See instructions —>)

1. Cream the softened butter and sugars. Add vanilla and eggs.

2. In a separate bowl, combine apple sauce and cider. Set aside.

3. In a 3rd bowl, mix the remaining dry ingredients.

4. Combine the 3 mixes by alternating them into the butter/sugar mix in 3rds.

5. Bake at 350F according to the following. I doubled the batch, which yielded:

• 12 regular cupcakes (15-17 minutes)

• 6 large cupcakes (20-22 minutes)

• 1 medium bundt cake (40 minutes)

• 6 donuts (baked for 12 minutes)

Allow everything to cool for 5-10 minutes in the pan. Allow the bundt double that.

For the frosting, I made a cream cheese buttercream frosting for the cupcakes:

• 8oz softened cream cheese

• 1/2c softened, salted butter

• 3-4 c powdered sugar

• 1Tsp milk

For the bundt, I combined 1c powdered sugar with a little water, cinnamon, and corn syrup and drizzled the mix over a couple of times, letting the previous coat harden.