Instructions: Make the cupcakes:
In a large saucepan boil the cider until it is reduced to about 1 1/2 cups and let it cool. In a large bowl with an electric mixer beat together the

shortening and the sugar until the mixture is fluffy and beat in the eggs,

1 at a time. Into the bowl sift together the flour, the cloves, the cinnamon, the baking soda, and a pinch of salt, stir in the reduced cider, and combine the mixture well. Divide the batter among 18 paper-lined 1/2-cup muffin tins and bake the cupcakes in the middle of a preheated 375F. oven for 25 minutes, or until a tester comes out clean. Transfer the cupcakes to a rack, let them cool in the tins, and remove them from the tins.

Make the icing:
In a saucepan boil the cider until it is reduced to about 1/4 cup and let it cool. In a bowl with an electric mixer beat together the cream cheese,

the confectioners sugar, the reduced cider, and a pinch of salt until the

icing is smooth.

Spread each cupcake with some of the icing.

Makes 18 cupcakes.

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